Ages ago when I was twenty-ish working in Makati paydays mean a good lunch or dinner at a ‘proper’ restaurant. One of those would be one that offers Salisbury steak. I know I know, it’s such a simple dish but it was new to me then. The shockingly state of ignorance I was in with food but by God, adventurous nonetheless. Sadly I forgot the name of my favorite place. Anyway, there’s no reason why I can’t enjoy it at home and for the boys to enjoy it, too.
Ingredients:
4 beef patties (use this recipe as a guideline)
2 tbsp butter
1 small onion, minced
1/4 cup red wine
Button mushrooms, quartered
2 tbsp flour
Approx. 1/2 cup beef broth
Salt and freshly ground pepper
Heat oil in a non-stick pan. Fry patties about 5-6 minutes each side over medium heat. Set aside.
Melt 2 tbsp butter in the same pan. Add onion and cook over low heat for about a minute or until soft. Deglaze with red wine and simmer for a minute. Add mushrooms and cook for about 2 minutes. Scoop out mushrooms and reserve.
Add flour to the pan and mix using spatula to form a roux. Cook over low heat for about 5 minutes, stirring continuously until it smells like a pie. Add beef broth and cook for a minute or until heated. Add patties and mushrooms. Taste. If necessary, season with salt and freshly ground pepper. Simmer for another 2 minutes.
- 4 beef patties
- 2 tbsp butter
- 1 small onion, minced
- ¼ cup red wine
- Button mushrooms, quartered
- 2 tbsp flour
- Approx. ½ cup beef broth
- Salt
- Freshly ground pepper
- Heat oil in a non-stick pan. Fry patties about 5-6 minutes each side over medium heat. Set aside.
- Melt 2 tbsp butter in the same pan. Add onion and cook over low heat for about a minute or until soft. Deglaze with red wine and simmer for a minute. Add mushrooms and cook for about 2 minutes. Scoop out mushrooms and reserve.
- Add flour to the pan and mix using spatula to form a roux. Cook over low heat for about 5 minutes, stirring continuously until it smells like a pie.
- Add beef broth and cook for a minute or until heated. Add patties and mushrooms. Taste. If necessary, season with salt and freshly ground pepper. Simmer for another 2 minutes.
My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.
Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.
simple and so easy! i will definitely try this!
thanks so much for playing again this week, Iska
maiylah recently posted Food Friday
I vividly remember having this one over at ‘Sizzling Plate’ at the SM food court, way back when.
lamonsakusina recently posted Osso Bucco alla Milanese
Sizzling Plate – that’s a favorite! I like the porkchops… tama nga ba? Meron nun di ba?
Wow, I didn’t know that this is easy to make!
I remember way back in college, back in time when, after receiving our our meager stipends, I and my fellow Iskos and Iskas would troop to the nearest Orange or Mango Brutus chain for a meal of Salisbury steak and down it with mango shake! lol. It was our idea of a good meal then.
Wishful Shrinking recently posted Food Trip Friday 097: Kimchi gutcheri
Oh Mango Brutus! Love it!
This looks really good. I’ll try these out later for dinner, Im sure my niece would love this
TheDrunkenPig recently posted Break Time at Dimsum Break
Yummy shot..thank you for sharing the recipe.
Definitely my kind of food with hot rice I am satisfied with life hehehe.
Thanks for the visit I do appreciate it.
Kim, USA
Kim,USA recently posted Valentine & Kebartas
What can be a substitute for the red wine? or can i omit that one?
Thanks
Yes Nelle, you may omit the red wine. I am experimenting with red wine these days and it added flavour to the sauce.
wow! I will try to cook this one for my husband! Thank you for sharing!
Rackell recently posted Married Life: Helping Each Other