Saturday, January 21, 2012

20--- Chicken-Fried Salisbury Steak

My hubby has been asking for Salisbury steak for a while now.  I don't think I have ever tried it so I shouldn't have been so opposed.  But I have really been wanting to make chicken-fried steak.  Both 20s? Yes.  Combine them? HECK YES!

I had to borrow my in-law's deep fat fryer for this one.  I think I can still smell the oil in my house.  Candles blazing, I will get over it.  Eventually.  It was worth it.  My man is very very happy.

Chicken-Fried Salisbury Steak
Serves 6

1 lb lean ground beef or bison
1 clove garlic, finely chopped
1/4 cup yellow onion, finely chopped
2 eggs, beaten
2 Tbsp red wine
2 tsp Worcestershire sauce
1/2 cup panko crumbs
1 tsp dried parsley
1/2 tsp salt
1/2 tsp fresh ground black pepper

2 eggs, beaten
3/4 cup half & half
1 1/2 cups all-purpose flour
1 Tbsp seasoning salt
Vegetable or peanut oil for frying

1/2 cup butter, divided
1 cup yellow onions, sliced thin
8 oz button mushrooms, stemmed and sliced
1/4 cup all-purpose flour
1/4 cup milk
2 cups beef broth
Fresh ground black pepper

Combine ground meat with onions, garlic, salt, pepper, red wine, and Worcestershire sauce in a large bowl.  Use your hands to mix in beaten eggs, then panko crumbs.  Mixture should be wet, but should form patties when pressed.  Roll ~1/3 cup mixture into a tight ball, then press into a patty and place on a plate.  Repeat with remaining meat mixture, placing squares of waxed paper in between patties.  Place in refrigerator while you prep remaining ingredients.

For batter: whisk eggs in a wide bowl.  Whisk in half & half.  In a separate wide bowl, combine flour and seasoning salt.  Set aside.

Preheat deep fat fryer to 375 degrees.

For gravy: heat 1/4 cup butter in a large skillet.  Add sliced onions and saute for 5 minutes, until softened.  Add sliced mushrooms and continue to saute for 8-10 minutes more, until mushrooms are soft.  Remove mixture from skillet and set aside.

When fryer is ready, remove patties from refrigerator.  Place one patty in flour mixture and pat to cover.  Then place in egg mixture, then back into flour mixture.  Repeat dredging once more, ending with flour coating.  Brush off excess flour and place patty in fryer basket.  Lower into oil and cook patty for ~6 minutes, until batter is golden brown.  Remove patty from basket and set on paper towel-lined plate. Cover with a separate plate to keep warm while remaining patties are cooking (one at a time).

While patties cook, finish gravy.  Heat remaining 1/4 cup butter in the large skillet over medium heat.  Whisk in flour, stirring up all brown bits leftover from cooking onions and mushrooms. Continue to whisk until a sand-like paste is formed.  Add milk, whisking constantly until a smooth paste is formed.  Whisk in broth, 1/2 cup at a time, making sure that mixture is evenly combined prior to adding more.  When all broth is added, liberally add fresh ground pepper to taste, then stir in sauteed mushrooms and onions.  Reduce heat to low, whisking frequently to keep smooth.

To serve: ladle gravy over each chicken-fried Salisbury steak and enjoy!

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