French Onion Salisbury Steak
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Unrated
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Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
French Onion Salisbury Steak
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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
For Steaks
- 2 pounds lean ground beef or venison or elk
- 2 egg beaten
- ½ cup baking blend THM brand
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mineral salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper ground
- ½ cup unsalted butter divided
For Gravy
- 1 onion medium vidalia; thinly sliced
- 16 ounces mushroom thinly sliced
- 4 cups beef stock
- 1 tablespoon apple cider vinegar raw
- 1 teaspoon mineral salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper ground
- ¼ cup heavy cream
- ¼ cup oat fiber
- 2 egg large yolks
- 1 cup gruyere cheese or mixture of provolone and Parmesan; shredded or thinly sliced
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.
Notes
- Serve atop a slice of French bread (homemade sourdough to keep it on plan, though the fuel type may shift) or mashed fotatoes--if you like.
- slice
Nutrition Information
Show Details
Serving
1patty
Calories
437kcal
(22%)
Carbohydrates
10g
(3%)
Protein
32g
(64%)
Fat
31g
(48%)
Fiber
6g
(24%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1patty | |
| Calories | 437kcal | 22% |
| Carbohydrates | 10g | 3% |
| Protein | 32g | 64% |
| Fat | 31g | 48% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
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