If you’re like me, then Salisbury steak may bring up thoughts of frozen dinners as a kid. It’s been decades since I’ve had Salisbury steak, so last night I set out to make my own version of it.
By my own version, I mean that I used actual steak in the recipe versus creating hamburger like patties (though you totally could choose to go that route and still make the Salisbury steak gravy listed below. The results went over really well with my kids. 🙂
We’re not mushroom fans, so I didn’t use them, but if you are I’ve listed how to sub them in below.
Steaks Smothered with Primal Salisbury Steak Gravy
- Four of your favorite kind of grass fed steaks (or ground beef patties)
- 2 medium organic yellow onions (you could also sub one organic yellow onion and 6 oz. of mushrooms)
- 6 tbsp grass fed butter (I use Kerrygold)
- 3 heaping tsp minced garlic
- 3 tbsp heavy, full fat whipping cream
- 1 1/4 cup cbeef stock (be sure to check nothing has been added to it that shouldn’t be)
- 2 tbsp of organic Dijon mustard
- 1/8 tsp of white pepper
- Kosher Salt (or Sea Salt) to taste
- Freshly ground black pepper to taste
I forgot to take a picture of all the ingredients for the gravy, so a mouthwatering picture of just the steaks will have to do. 😉
Rub the steaks down with salt and black pepper to taste. In a large frying pan, melt 2 tbsp of the grass fed butter over medium heat. When it’s nice and hot, add your steaks and cook to your desired temperature (I had to do mine two at a time).
While the steaks are cooking, slice the onions to small square pieces (or one onion and 6 oz. of mushrooms if you like mushrooms) and set aside.
When the first two steaks are done, but them aside, tent and add 2 more tbsp of butter (if needed) to the pan and then repeat the process with the last two steaks. Remove from the frying pan and add them to the tented plate storing the other two steaks.
Add 2 more tbsp of butter to the pan, along with your onions (and mushrooms if you’re using them). Cook over medium high heat until onions are soft and browned (adding in the garlic about a minute before the onions are how you want them).
Add in the beef stock and bring to a boil over medium high heat – being sure to scrape any drippings from the bottom of the pan so you get their awesomeness in the mixture.
Then add in the Dijon mustard, whipping cream and white pepper. Whisk or stir to mix the ingredients well. Bring to a boil over medium high heat and continue to cook it until the mixture reduces a bit to a gravy consistency.
Plate your steaks, top with the Salisbury gravy and serve immediately. 🙂