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Goanna’s Salisbury Steak

Posted by Solitary Dancer on May 5, 2006

Goanna's Salisbury Steak!


I made this up last summer and dug out the recipe just now as I am going to make it again in the next day or so.Here goes.

Ingredients

  • 1 1/2 lb lean ground beef
  • 1 half onion
  • 1 carrot chopped into 4-5 chuncks
  • 1 stalk of celery chopped into 4-5 pieces
  • 1/2 cup of sliced mushrooms
  • 1/2 bag of pork rinds
  • 1 envelope of brown gravy mix
  • 2 beef boulion cubes (crushed into a powder)
  • 2 teapoons of Kitchen Bouquet (a gravy seasoning/syrup, similar to Gravy Masters)
  • 1 tablespoon of butter
  • 2 teaspoons worcestershire sauce
  • 3 tablespoons of red wine
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp fresh savory (or 1 tsp dry)
  • 1/2 tsp dry thyme (leave out if you dont like thyme)
  • salt and pepper to taste

Directions

  • Use a food processor to pulverize the pork rinds. These are going to work like bread crumbs would and hold the paties together.
  • Empty the food processor, put the ground pork rinds into a bowl for now. Place onion, celery, carrot, garlic and half the mushroms into the food
    processor. Chop them until very fine, but dont let it turn into a paste.
  • Combine onion, carrot, celery mix and the crushed pork rinds with the ground beef. Mix together with your hands. Add crushed boulion cubes,
    worstechire, savory, garlic powder, onion powder, thyme, savory, salt
    and pepper, and 2 teaspoons of kitchen bouquet (or whatever you may
    have).
  • Mix together well. If the mix feels too wet, you may need to add some more crushed pork rinds to hold things together.
  • In a deep skillit, 14-15" wide, start your brown gravy mix according to its directions.
  • Get a grill pan, or a large skillet for the paties. Use a very small amount of olive oil, or some cooking spray on the pan. Form beef mixture into
    oval shaped paties about 1/2" thick and fry for 2-3 minutes on each
    side.
  • While you have some paties cooking, add 1 tbsp of butter and 3 tbsp's of red wine to thebrown gravy. Also add in the rest ofthe sliced mushrooms. You can add a little more kitchen bouquet here, but that stuff does have sugar in it so the less you use the better.
  • After the patties have cooked 3 minutes or so per side, put them into the pan with the gravy. It doesnt matter if they were fully cooked from the
    skillet, as they are going to simmer in the gravy now. Once all the
    patties are in the gravy, cover them, reduce heat and let simmer for 45
    minutes.

And, thats about it. If your not on a low carb diet, substitute the pork rinds for bread crumbs, and if you wish use a canned brown gravy instead of a packet as it will be a thicker gravy.

And, so everyone knows, this is a 100% Goanna Original, not copied from some cookbook

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