Thinking about Salisbury Steak inspired me to make this Southwest Salisbury Steak version. I wasn’t all that impressed with my gravy, but I did love my pickled red onions for a topping.
Salisbury Steaks. Traditionally these beautiful patties of oval-shaped ground steak were smothered in a rich mushroom studded dark gravy. Set alongside some mashed potatoes this the meal looked fabulous.
I’ve seen a couple of posts lately about this dish and I don’t think I’ve ever had “real” Salisbury Steak. Which brings to mind one of the things I find fascinating about reading food blogs and realizing that there are so many regional food patterns. It’s so interesting to find someone in Vermont who has never heard of biscuits and gravy, a blogger in Oregon being Philly Cheese-Steak deprived, and then there’s Lea Ann in Denver who’s never had a Salisbury steak.
The only time I remember Salisbury Steak was back in the 60’s when T.V. dinners came on the scene. Seems like the big companies found it to be one of the meat platforms friendly to processed frozen meals. Remember early TV dinners that came in those aluminum containers? Each food had it’s own little compartment. A meat, a vegetable, odd mashed potatoes and some sort of gooey dessert that you had to keep covered while the rest of the meal cooked…or was it the other way around?
They were among the first inventions designed for a quick meal convenience. To add to the novelty, you ate the dinner from the same container in which it was cooked…and which fit perfectly on the folding TV trays that were made to be positioned in front of couches or chairs while we gathered around the TV to watch Walter Cronkite.
Southwest Chopped Steak, sided with a simple bowl of black beans. Let’s take a look.
- 1 1/2 pound ground sirloin
- 1 poblano pepper roasted and chopped
- 1/2 sweet onion chopped and sauteed in olive oil
- 3/4 Cup Monterey Jack Cheese shredded
- 1/4 Cup Cilantro chopped
- 2 teaspoon chili powder
- 1 teaspoon dried mustard
- salt and pepper to taste
- 2 Tablespoon Butter
- 1/4 cup chicken broth
- 1/4 Cup flour
- 1/2 teaspoon cumin
- 2 Tablespoon Cream
- salt and pepper
- 2 shakes Cholula Hot Pepper Sauce
In a bowl combine ground sirloin, poblano pepper, cheese, cilantro, onion, chile powder salt and pepper and gently mix. Shape into 4 oval shaped patties. Pan fry patties about 5 - 7 minutes per side or to desired doneness.
For Gravy: In the meantime, melt butter in sauce pan. Add flour and stir until dissolved and cook over low for 2 minutes. Add chicken broth, cumin and salt and pepper. use cream to obtain the consistency you like.
To serve, place patties on a plate garnished with cilantro, sliced avocados and top with a spoonful of gravy. Top with Pickled Red Onions.
Southwest Salisbury Steak…It’s What’s for Dinner.
One Year Ago: Spice Rubbed Salmon with Cilantro Lime Butter
Two Years Ago: Lemon-Lime Salmon