French Onion Salisbury Steak

Name: French Onion Salisbury Steak
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 pounds lean ground meat (beef, venison, elk); 2 eggs, beaten; ½ cup THM Baking Blend; 1 tablespoon Worcestershire sauce; 1 teaspoon mineral salt; 1 teaspoon garlic powder; ½ teaspoon ground black pepper; ½ cup unsalted butter, divided; 1 medium vidalia onion, thinly sliced; 16 ounces mushrooms, thinly sliced; 4 cups beef stock; 1 tablespoon raw apple cider vinegar; 1 teaspoon mineral salt; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon ground black pepper; ¼ cup heavy cream; ¼ cup oat fiber; 2 large egg yolks; 1 cup shredded or thinly sliced cheese (Gruyere or a mixture of provolone and Parmesan)

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8 servings
Course
Main Course
Cuisine
American

French Onion Salisbury Steak

Iris Warren

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This down home recipe unites the tangy, sweet, and savory notes of classic, comforting French onion soup and the hearty, filling qualities of Salisbury steak.

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Ingredients

Servings

For Steaks

2 pounds lean ground meat (beef, venison, elk)
2 eggs, beaten
½ cup THM Baking Blend
1 tablespoon Worcestershire sauce
1 teaspoon mineral salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ cup unsalted butter, divided

For Gravy

1 medium vidalia onion, thinly sliced
16 ounces mushrooms, thinly sliced
4 cups beef stock
1 tablespoon raw apple cider vinegar
1 teaspoon mineral salt
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground black pepper
¼ cup heavy cream
¼ cup oat fiber
2 large egg yolks
1 cup shredded or thinly sliced cheese (Gruyere or a mixture of provolone and Parmesan)

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Instructions

Mix all the steak ingredients (beef, eggs, Baking Blend, Worcestershire sauce, salt, pepper, garlic powder, and black pepper) together. Form into 8 oval-shaped patties.
Melt 4 tablespoons butter in a large, preheated skillet over medium-high heat. Add the patties (do in batches and add more butter if necessary). Cook for 6 minutes then flip and cook for an additional 4 or 5 minutes or until cooked to desired temperature. Remove from skillet and set aside.
Melt remaining 4 tablespoons butter in the skillet. Add the onions and mushrooms. Sauté over medium heat, covered, stirring occasionally, until tender and beginning to brown.
Add the beef stock, apple cider vinegar, salt, garlic powder, onion powder, and pepper. Bring to a slow-rolling boil.
In a glass bowl, beat the egg yolks.
Now it is time to temper the egg yolks (to prevent them from coagulating). While whisking BRISKLY with one hand, SLOWLY pour a ladle's worth of hot liquid from the skillet into the bowl with the egg yolks. Beat quickly so that it mixes rather than coagulates. Repeat with a second ladle's worth of liquid. Then pour this egg yolk mixture into the skillet and whisk into the rest of the liquid.
Heat the gravy, stirring constantly, over medium to medium-high heat until slightly thickened.
In a separate bowl, whisk together the cream and oat fiber (a thick paste-like consistency may result). Then, while whisking, add it to the gravy.
Add the patties to the gravy and allow to reheat.
Serve, sprinkling as much shredded cheese atop as you like.