Hay algo irresistiblemente reconfortante en un filete Salisbury perfectamente sazonado y bañado en una rica salsa de champiñones. Esta versión casera eleva la carne molida a un plato de calidad de restaurante, sorprendentemente fácil de preparar. Las tiernas y sabrosas hamburguesas de carne, bañadas en una sabrosa salsa de champiñones, hacen de este plato el plato perfecto para cenas familiares o para impresionar a tus invitados con el mínimo esfuerzo.

Ingredientes

Para las hamburguesas de bistec Salisbury:

• 450 g (1 lb) de carne molida magra
• 1 huevo grande
• 30 g (½ taza) de pan rallado panko
• ½ cucharadita de sal
• ½ cucharadita de pimienta negra
• ½ cucharadita de cebolla en polvo
• ½ cucharadita de ajo en polvo
• 2 cucharadas de ketchup
• 1 cucharada de mostaza de Dijon
• 1 cucharadita de salsa Worcestershire
• 1 cucharada de mantequilla (para cocinar)

Para la salsa de champiñones:

• 1 cucharada de mantequilla
• 2 chalotes, finamente picados
• 2 dientes de ajo picados
• 250 g (9 oz) de champiñones cremini, cortados en rodajas
• 2 cucharadas de harina para todo uso
• ½ cucharada de mantequilla
• 236 ml (1 taza) de vino blanco seco (Chardonnay o Sauvignon Blanc)
• 470 ml (2 tazas) de caldo de res
• 2 cucharaditas de mostaza de Dijon
• 2 cucharaditas de salsa Worcestershire
• Sal y pimienta negra al gusto.

Para servir (opcional):

• Puré de papas (ver receta a continuación)
• Perejil fresco picado (para decorar)

Instrucciones

Para las hamburguesas de bistec Salisbury:

1. Prepare la mezcla de carne : en un tazón grande, combine la carne molida, el huevo, el pan rallado panko, la sal, la pimienta negra, la cebolla en polvo, el ajo en polvo, el ketchup, la mostaza Dijon y la salsa Worcestershire.
2. Mezclar bien : usando las manos, mezcle todos los ingredientes hasta que estén bien incorporados, pero tenga cuidado de no mezclar demasiado ya que esto puede hacer que las hamburguesas queden duras.
3. Forme las hamburguesas : Divida la mezcla de carne en 4 porciones iguales. Forme cada porción en una hamburguesa ovalada de unos 2 cm (¾ de pulgada) de grosor.
4. Cocinar las hamburguesas : Derretir 1 cucharada de mantequilla en una sartén grande a fuego medio-alto. Agregar las hamburguesas a la sartén caliente y cocinarlas durante 2 minutos por un lado hasta que estén bien doradas. Voltearlas con cuidado y cocinarlas durante aproximadamente 1 minuto por el otro lado. Las hamburguesas aún estarán crudas por dentro, lo cual no importa, ya que terminarán de cocinarse en la salsa. Retirar las hamburguesas a un plato y reservar.

Para la salsa de champiñones:

1. Salteado de aromáticos : En la misma sartén, derrita 1 cucharada de mantequilla a fuego medio. Añada las chalotas picadas y el ajo picado y cocine durante 1 minuto hasta que las chalotas estén ligeramente translúcidas.
2. Cocinar los champiñones : Agregar los champiñones cremini rebanados a la sartén. Cocinar, removiendo con frecuencia, hasta que estén caramelizados y hayan soltado su jugo, aproximadamente de 5 a 7 minutos.
3. Preparar un roux : Bajar el fuego. Espolvorear 2 cucharadas de harina sobre los champiñones y remover constantemente durante 30 segundos para cocinar la harina.
4. Add butter and wine: Add ½ tablespoon of butter to the skillet, followed by 1 cup of dry white wine. Cook for about 1 minute, stirring to scrape up any browned bits from the bottom of the pan.
5. Add remaining liquids and seasonings: Pour in 2 cups of beef broth. Stir in 2 teaspoons of Dijon mustard and 2 teaspoons of Worcestershire sauce. Season with salt and black pepper to taste.
6. Return patties to skillet: Place the partially cooked Salisbury steak patties back into the skillet. Spoon some of the sauce and mushrooms over each patty.
7. Simmer until done: Allow the patties to simmer in the sauce for 7-8 minutes, or until the sauce has thickened and the patties are cooked through (internal temperature of 160°F/71°C).

For Simple Mashed Potatoes (Optional):

1. Cook potatoes: Peel and cut 4 large potatoes into chunks. Place in a pot with water and 1 tablespoon of salt. Bring to a boil and cook until tender, about 18 minutes.
2. Mash: Drain the potatoes and return them to the pot. Add 2 tablespoons of butter and ¼ cup of milk. Mash until smooth and creamy.

To Serve:

1. Plate the Salisbury steaks over mashed potatoes if desired.
2. Spoon additional mushroom gravy over the top.
3. Garnish with freshly chopped parsley.

Nutritional Information and Timing

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: Approximately 390 calories per serving (steak with gravy only)
• Protein: 26g
• Carbohydrates: 12g
• Fat: 22g
• Fiber: 1g
• Sodium: 680mg

Cooking Tips and Tricks

1. Don’t overmix the meat: Handle the ground beef mixture gently to keep the patties tender. Overmixing can make them tough.
2. Proper patty thickness: Keep the patties about ¾-inch thick so they cook evenly and remain juicy.
3. Create a divot: Press a slight indentation in the center of each patty with your thumb to prevent it from puffing up in the middle during cooking.
4. Fond is flavor: Those browned bits at the bottom of the pan after cooking the patties are pure flavor – make sure to scrape them up when adding the wine.
5. Mushroom selection: While cremini mushrooms are specified, you can use button mushrooms, shiitake, or a mixture for varied flavors and textures.
6. Gravy consistency: If your gravy becomes too thick, add a little more beef broth. If it’s too thin, simmer a bit longer to reduce.

Variations and Substitutions

1. Alternative meats: Try using a mixture of ground beef and ground pork for a different flavor profile.
2. Wine substitution: If you prefer not to use wine, replace it with additional beef broth and add 1 tablespoon of red wine vinegar for acidity.
3. Gluten-free option: Use gluten-free breadcrumbs in the patties and replace the flour in the gravy with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water.
4. Additional vegetables: Add diced bell peppers or grated carrots to the patties for extra vegetables and moisture.
5. Cheese addition: Try adding ¼ cup of grated cheese (such as cheddar or Gruyère) to the meat mixture for cheesy Salisbury steaks.
6. Herb enhancement: Add ½ teaspoon of dried thyme or rosemary to the gravy for an aromatic twist.

Common FAQs

1. Why are my Salisbury steaks falling apart?

This could be due to not enough binding ingredients. Make sure to include the egg and breadcrumbs as directed, and allow the patties to cook undisturbed for the full time on each side before flipping.

2. Can I make this recipe ahead of time?

Yes, you can prepare the patties up to a day in advance and refrigerate them. The complete dish can also be made ahead and reheated gently on the stovetop or in the oven at 325°F (165°C) until warmed through.

3. What’s the difference between Salisbury steak and hamburger steak?

Salisbury steak typically contains fillers like breadcrumbs and is served with gravy, while hamburger steak is usually just seasoned ground beef without fillers and often served with a different type of sauce or toppings.

4. Can I use ground turkey instead of beef?

Yes, though the flavor will be milder. If using ground turkey, you might want to add a beef bouillon cube to the meat mixture for a richer flavor.

5. How do I know when the Salisbury steaks are fully cooked?

The internal temperature should reach 160°F (71°C). If you don’t have a meat thermometer, cut into one patty – it should be completely brown inside with no pink remaining.

Storage and Make-Ahead Tips

1. Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
2. Freezing: The cooked Salisbury steaks and gravy can be frozen for up to 3 months. Freeze them separately from any side dishes for best results.
3. Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently in a covered skillet over medium-low heat, adding a splash of beef broth if needed to thin the gravy.
4. Make-ahead components: You can form the patties up to 24 hours in advance and keep them covered in the refrigerator. The mushroom gravy can also be made a day ahead and stored separately.
5. Portioning: For convenient meal prep, divide the cooked dish into individual servings before refrigerating or freezing.

Este clásico filete Salisbury con salsa de champiñones transforma la humilde carne molida en una comida memorable, perfecta para cualquier noche de la semana. Sírvelo con puré de papas para disfrutar de la deliciosa salsa y añade una guarnición de verduras para una cena completa y satisfactoria que encantará a todos