Salisbury Steaks

Salisbury Steaks




Prep Time: 20 Min
Cook Time: 25 - 30 Min

Yields: 4 Steaks

WHAT YOU NEED

STEAKS

• 1 Tbsp. EVOO
• 340g Impossible Beef
• 1/4 Yellow Onion, diced
• 1/4 C Panko Crumbs
• 2 Tsp. Dry Mustard Powder
• 2 Tsp. Worcestershire Sauce
• 1 Large Free-Range Egg
• 1/4 Tsp. Sea Salt
• Cracked Pepper

GRAVY

• 2 Tbsp. Unsalted Butter
• 1/2 Yellow Onion, diced
• 2 cloves Garlic, crushed & minced
• 227g Cremini Mushrooms, sliced
• 2 Heaping Tbsp. AP Flour
• 1 Tsp. Worcestershire Sauce
• 1 - 2 Tsp. Browning Sauce
• 1/2 Tbsp. Tomato Paste
• 2 C PC Brand Plant- Based Beef Broth
• 1 Tsp. Dry Mustard Powder
• 1/2 Tsp. Red Pepper Flakes
• Sea Salt / Cracked Pepper

DIRECTIONS

• Add everything for the steaks to a medium sized mixing bowl and work together until combined. Separate into 4 equal sized portions and form into oval shaped patties.
• Preheat a 12" skillet set to just above medium heat with the 1 Tbsp. EVOO. Once heated, add the patties and season them with sea salt & cracked pepper. Once seared, (2-3 mins) flip and sear the other side making sure to season with sea salt & pepper. Once both sides are nice and brown, transfer the patties to a plate and return the skillet to the heat.
• Reduce the heat to just below medium. Add the 2 Tbsp. EVOO, red pepper flakes, and diced onions to the skillet and let those go for 2 minutes before stirring in the garlic. Let the garlic sizzle for a minute before adding in the sliced mushrooms and a generous amount of salt & pep. Stir and cook until mushrooms have released liquid and have some caramelized action. Stir in the tomato paste and let that cook for a minute before stirring in the flour. Stir until flour has disappeared and everything looks a bit pasty at which point we can add the Worcestershire sauce, browning sauce, and then the broth. Make sure to scrape the bottom of the pan and break apart clumps of mushrooms to ensure the flour is distributed. Whisk until combined and let the gravy come to a boil. Once boiled, stir in the dry mustard powder, 1/2 Tsp. sea salt, and desired amount of pepper. Return the patties back to the pan, reduce the heat to about medium low, and simmer uncovered for about 10ish minutes until gravy is nice and thick.
• For service, I recommend mashed taters because that gravy is begging for taters but the steaks can be enjoyed on their own, served over your choice of carb, and paired with a nice green salad. Garnish with a little fresh, chopped parsley.ENJOY!

HAPPY VEG