Steak Cincang Salisbury (Salisbury Steak)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Bahan Daging:

• 500 gr Daging sapi cincang rendah lemak, 2 sm Mentega

• 1 st Mustar bubuk, sejumput Cabai bubuk, 60 gr Panir

• 1 Telur besar-kocok, ½ st Lada hitam bubuk, Garam

• 1 sm Kecap Inggris, 1 st Puree tomat

• ¾ st Thyme/Basil/Oregano (opsional)

Bahan saus jamur:

• 14 Jamur kancing putih besar-iris, Garam & Lada bubuk

• 2 sm Mentega, 1 sm Kecap Inggris, 1½ st Puree tomat

• 700 ml Kaldu sapi rendah sodium, 2 sm Terigu

• ½ Bawang bombay sedang-iris2, Peterseli-iris

• 1 st Saus soya & 2 Daun salam (opsional)

Cara membuat

• Campur daging dengan semua bahan daging kecuali mentega di dalam mangkuk besar hingga rata. Tutupi & masukkan ke kulkas selama ± ½ jam. Keluarkan daging dari kulkas lalu bagi menjadi 5 bagian sama besar. Basahi tangan lalu bentuk daging menjadi oval, setebal ± 2½ cm.

• Lelehkan mentega di pan anti lengket di atas api sedang-besar. Letakkan daging di pan dalam 1 lapisan. Masak selama ± 3 menit/sisi atau sampai kuning kecokelatan. Angkat & letakkan daging di piring lalu sisihkan.

• Di pan yang sama, lelehkan mentega di atas api besar. Masukkan jamur, bawang, garam & lada secukupnya. Tumis & aduk sesekali selama 5-8 menit, sampai berwarna kecokelatan. Kecilkan api ke sedang lalu masukkan terigu. Masak & aduk cepat selama 3 menit.

• Aduk masuk puree tomat, kecap inggris, saus soya, kaldu & daun salam. Naikkan api ke besar & masak hingga bergolak. Kecilkan api ke sedang, masak & aduk sesekali selama ± 10 menit, sampai saus sedikit mengental & berkurang. Cicipi & tambahi bumbu yang dirasa kurang.

• Masukkan kembali daging ke dalam saus. Masak selama ± 5 menit, sampai daging matang (akan terasa sedikit membal bila permukaannya ditekan).

• Letakkan daging & saus jamur di piring saji, taburi atasnya dengan peterseli. Sajikan steak dengan puree kentang, Potatoes Romanoff atau Kentang Ongklok. Untuk 5 porsi.

Ingredients

Steaks ingredients:

• 500 gr lean ground Beef, 60 gr Bread crumbs, 2 tbsp Butter

• 1 tsp dry Mustard, 1 tbsp Worcestershire sauce, Salt

• 1 large Egg-beaten, ½ tsp ground Black pepper

• 1 tsp Tomato puree, dash of Cayenne pepper

• ¾ tsp dried Thyme/Basil/Oregano (optional)

Mushroom Gravy ingredients:

• 2 tbsp Butter, 1½ tsp Tomato puree, Salt & ground Pepper

• 700 ml low sodium Beef broth, ½ medium size Onion-sliced

• 2 tbsp Flour, 14 large White button mushrooms-sliced

• 1 tbsp Worcestershire sauce, Parsley-sliced

• 1 tsp Soy sauce & 2 Bay leaves (optional)

Instructions

• In a large bowl, combine beef with all of the steaks ingredients (except of the butter) until evenly distributed. Cover & refrigerate for ~ ½ hour. Remove meat from the fridge & divide it into 5 equal portions. Moisten your hands & form meat into oval patties, ~ 2½ cm thick.

• Melt butter in a nonstick pan over medium-high heat. Add patties into the pan in a single layer. Cook for ~ 3 minutes/side or until golden browned. Transfer the patties into a plate & set it aside.

• In the same pan, melt butter over high heat; add mushroom, onion, enough salt & pepper. Sauté & stirring it occasionally for 5-8 minutes, until it‘s nicely browned. Reduce the heat to medium & then add in the flour. Cook & stir it quickly for 3 minutes.

• Stir in tomato puree, sauces, beef broth & bay leaves. Increase the heat to high & bring it to a simmer. Reduce the heat to medium. Cook & stirring it occasionally, for ~ 10 minutes, until the gravy thickens slightly & reduces. Taste & adjust the seasoning as needed.

• Add patties back into the pan & nestle into the gravy. Continue to cook for ~ 5 minutes, until the meat is just cooked through (it will springs back lightly when touched).

• Put the patties & mushroom sauce in serving plates, sprinkle with parsley on top. Serve it with Mashed potatoes, Potatoes Romanoff or Steamed Potatoes with Garlic Butter. For 5 portion.

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