Salisbury Steak In Mushroom And Green Peppercorn Sauce
Source: slightly adapted from recipesecrets.net
2 lbs ground beef
1 small onion, finely chopped
1 clove garlic, minced
2 T chopped fresh parsley
2 tsp chopped fresh thyme (1/2 tsp dried)
1 T worcestershire sauce
1 T dijon mustard
Salt and Pepper to taste
Sauce
1/2 small onion chopped
1 garlic clove minced
1 T green peppercorns
fresh mushrooms sliced
2 T flour
Broth 2 to 3 cups (beef or chicken)
Pan drippings plus 1-2 T butter or oil
For patties: Saute onions in 2 T olive oil until tender but not browned. Add minced garlic and cook for 1 minute.
In a bowl combine ground beef, parsley, thyme, dijon mustard, worcestershire sauce and salt and pepper. Add sauteed onions and garlic and mix well.
Brown the patties on each side in a little olive oil. Remove from pan and set aside.
For sauce: Add a little more oil if needed and saute the onions, garlic and mushrooms. Sprinkle with the flour, cook for a couple of minutes and add the broth and the green peppercorns, cook until thickened.
Add the patties back to the pan, cover and simmer on low for 5-7 minutes. Make sure there is enough sauce to almost cover the steaks. Simmering the meat in the gravy also enhances the flavor of the sauce.