Salisbury steak with Parisian gnocchi and roasted asparagus
The dish is named after the American doctor Salisbury who is the originator of the low-carb diet. It has been mentioned under the name Salisbury Steak since 1897, and in fact it is not a steak at all, but slightly larger burgers made in the shape of a steak. These fine and juicy meatballs are usually cooked in a brown sauce, and I prepared them in a mushroom sauce, and served them with Parisian gnocchi instead of the traditional mashed potatoes, simply perfectly.
Preparation steps
- Saute onion in oil, and when wilted, add milk, sauce, thyme, onion and garlic in granules or powder, salt, pepper and crumbs. Stir everything briefly and remove from the heat and cool. Stir the beaten egg into the cold.
- Add the prepared mixture to the minced meat and mix everything well into a uniform mass.
- From the mixed meat, make larger burgers and form them into a steak. as you can see in the pictures. Heat the oil in a raw pan and abruptly fry the prepared meatballs until nicely browned. Transfer the semi-finished meatballs to a plate.
- In the same oil from frying the meat, add the onion and fry briefly, then add the mushrooms and simmer until all the liquid has evaporated. Drizzle with wine. allow to reduce completely, then add salt and pepper, sauce and thyme.
- Pour the stock over everything and when it boils, add the starch mixed in a little water. cook with stirring until slightly thickened, add the fried meat along with the juice squeezed onto a plate. Reduce heat to low and cook for about 20 minutes without stirring, just occasionally shaking the pan.
- Serve the finished dish with roasted asparagus and Parisian gnocchi, for which you will find the recipe here.
