Servings: 4 servings
Yellowstone Ranch's John Dutton has strong feelings about his favorite salisbury steak. He likes it topped with mushroom gravy and served over locally sourced corn polenta.
Ingredients
- 8 saltine crackers
- 1 lb ground beef preferably grass fed
- 1 large egg lightly beaten
- ½ tsp sea salt
- 1 tsp granulated garlic
- 1 Tbsp onion flakes
- 1 Tbsp grainy Dijon mustard such as Grey Poupon
- 1 Tbsp Worcestershire sauce
- 1 tsp fish sauce such as Red Boat
- ¼ teaspoon freshly cracked black pepper
- 1 Tbsp butter for cooking
For Sauce
- 1 Tbsp butter
- 1 Tbsp all-purpose flour
- 1 cup Cast Iron Roasted Mushrooms Get The Recipe
- 1 Tbsp tomato paste
- 1 cup beef broth or stock
- 1 tsp grainy Dijon mustard such as Grey Poupon
- 1 Tbsp Worcestershire sauce
- 1 tsp fish sauce such as Red Boat
- Freshly cracked black pepper to taste
For Polenta
- 1 cup polenta such as Regina Farms parched stone milled
- 4 cups water
- 1 Tbsp butter
- 1 tsp kosher salt
Instructions
- Place the saltines in a resealable bag and crush them into crumbs with your hands or a meat mallet.
- Mix the saltines, egg, sea salt, garlic, onion, mustard, Worcestershire sauce, fish sauce and black pepper into the beef and mix well with your hands or a rubber spatula. Divide into four equal portions, then form into football shaped patties. Cover and refrigerate 4 to 8 hours or overnight.
- Remove from the refrigerator and let sit for 15 minutes at room temperature before cooking.
- Start the polenta; bring water and salt to a boil in a large saucepan; slowly pour the polenta into the boiling water while whisking constantly, until there are no lumps.
- Reduce heat to medium-low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Cover and cook for 30 minutes, whisking frequently until the polenta is too thick to whisk, then continue stirring with a rubber spatula until the texture is creamy and the grains are tender. Stir in butter.
- While the polenta is cooking, heat 1 Tbsp of butter in a large skillet over medium heat and cook the patties for 8 to 10 minutes on each side, or until browned. Transfer to a plate.
- Reduce the heat to low. Add the remaining tablespoon of butter into the same skillet then whisk in the flour to combine, followed by the broth, tomato paste, Dijon mustard, Worcestershire sauce and fish sauce. Stir to combine then add the mushrooms.
- Spoon an equal portion of polenta onto each serving plate. Then top with Salisbury steak, and mushroom sauce, and finish with freshly ground black pepp
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