Classic dish that’s perfect for a big family dinner. Juicy Salisbury Steaks made with mushrooms, onions and delicious gravy.
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Salisbury Steak is a beloved classic dish and that’s why I think it would be perfect not just for serving it as weekend dinners but also during holidays. In my family, our Thanksgiving feast is always traditional but our Christmas dinner menu always varies. It doesn’t have to be turkey or ham each time, so I like to mix it up with the main meats. Beautiful part about this juicy “steak” is that it goes with so many different sides. A traditional way to serve it is with mashed potatoes or pasta but really, any side will be great here. Roasted potatoes, asparagus, green beans or squash, all are great just don’t forget the dinner rolls!
I was trying out new cookware the weekend after Thanksgiving and I thought this classic dinner would be a great way to start. I was recently introduced to Anolon gourmet collection cookware and excited to play with some new toys. Sometimes it’s a little dangerous for me to get new kitchen toys because I get the urge to “play” a lot and end up with far too much food. (Friends and neighbors love it though.)
Anolon has a vast range of kitchen cookware and bakeware products. This Advanced Umber cookware gourmet collection features superior nonstick surface that is durable, easy to clean and comes in a beautiful umber color that would be perfect for the season. This cookware is actually nonstick on both, the pan interior and exterior, which is a nice plus for keeping them clean on the outside. It makes it handy for stove-to-table service.
It’s also worth mentioning that these Anolon Advanced Umber cookware are safe for metal utensil use. If you are anything like me and have a heart attack any time someone gets near your cookware with a metal spatula, you can breath easy. (First time my husband and I cooked together, he learned a big lesson when he tried using a metal spatula on my new pan! …mostly it was to leave the cooking to me…)
To get your very own set, you can find Anolon cookware, bakeware and kitchen accessories at nationwide stores like Macy’s, Bed Bath & Beyond, and Dillard’s. It would make for some nice holiday gifts too…hint, hint! You can learn more details about each product and exactly where to buy them on Anolon.com.
Don’t forget to check out the fun holiday sweepstakes that Anolon® Gourmet Cookware and Kendall-Jackson® are running this season. You could win some nice holiday hosting gifts to help you with you holiday preparation. Enter HERE!
- 1 lb ground beef
- 1 lb ground pork
- ¼ cup minced Vidalia onion
- 2 Tbsp minced fresh parsley
- 2 large garlic cloves
- ½ cup Italian bread crumbs
- 1 egg
- Fresh-ground black pepper
- 3 Tbsp vegetable oil for cooking
- ¼ cup flour for coating steaks
- 1 medium Vidalia onion, sliced
- 6 oz mushrooms, sliced
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 1½ cups beef stock
- 2 tsp Worcestershire sauce
- ½ Tbsp tomato paste
- 1 large garlic clove
- ½ tsp thyme
- Pinch of red pepper flakes
- In a medium mixing bowl, combine all ingredients for steak and mix very well (except four and sliced mushrooms and onions).
- Place flour into a wide bowl. Separate ground beef mixture into eight even balls. Flatten the balls of meat into patties and lightly coat with flour.
- Preheat oil in the large skillet, over medium heat. Place steak patties, sliced mushrooms, and onions into the skillet and cook for about 5 minutes on each side.
- Take the patties out and set aside (just the meat patties).
- Add butter to the pan and once butter is melted, sprinkle flour over the top. Mix well and slowly pour in beef stock, while stirring.
- Add pressed garlic, tomato paste, Worcestershire sauce, thyme, salt and pepper. Mix until all smooth and evenly incorporated.
- Bring the meat back into the skillet. Bring mixture to boil and then lower the heat to medium-low. Cover and simmer for about 15 minutes flipping the patties half way through. (You can cut into the thickest patty to make sure it's done.)
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This is a sponsored conversation written by me on behalf of Anolon. The opinions and text are all mine.