Ingredients

• 2lb - 900g chuck beef mince 80% lean
• 2 rashers of smoky bacon, minced (optional)
• ½ brown onion, finely chopped
• 1 handful chopped parsley leaves (Also for sauce)
• ½ cup breadcrumbs
• A splash of milk
• 1 large egg
• 1 tsp dried oregano
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 2 tbsp olive oil

• For the Sauce

• ½ brown onion, finely chopped
• 1 garlic clove
• 11oz - 300g button mushrooms, sliced
• 1 tbsp tomato paste
• 1/3 tsp thyme
• 1 tbsp butter
• 2 tbsp plain flour
• 3 cups real beef stock
• 1 tbsp Worcestershire sauce

2lb - 900g chuck beef mince 80% lean 2 rashers of smoky bacon, minced (optional) ½ brown onion, finely chopped 1 handful chopped parsley leaves (Also for sauce) ½ cup breadcrumbs A splash of milk 1 large egg 1 tsp dried oregano 1 tbsp Worcestershire sauce 1 tsp Dijon mustard 2 tbsp olive oil #For the Sauce# ½ brown onion, finely chopped 1 garlic clove 11oz - 300g button mushrooms, sliced 1 tbsp tomato paste 1/3 tsp thyme 1 tbsp butter 2 tbsp plain flour 3 cups real beef stock 1 tbsp Worcestershire sauce

Steps

• Step 1

  In a large mixing bowl, add the breadcrumbs, milk and egg. Give it a beat using a fork. Add and combine the ground beef/bacon, chopped onion, parsley, oregano, mustard, and Worcestershire sauce. Season well with salt and pepper and mix well using your hands, but don’t over work it.

• Step 2

  Divide the mix into five or six even portions, and shape these into flat oval shaped patties. Place on parchment paper, cover and refrigerate until ready to cook.

• Step 3

  For the sauce, in a large frying pan, melt two tablespoons of butter, add the chopped onion, garlic and thyme, to the pan and cook for a couple minutes until onion starts to soften, add the tomato paste, cook 30 seconds, then the sliced mushrooms, and cook, until the mushrooms have some colour. Add the flour and mix well for a minute. Add a little beef stock as you continuously stir to avoid lumps, add remaining stock, along with Worcestershire sauce and bring to the boil. Reduce heat and simmer for a few minutes until thickened. Taste for seasoning, adjust and transfer content to a jug or container, set aside.

• Step 4

  Using a non stick pan or a well-seasoned cast iron pan, place over medium heat, add olive oil, turn heat to low and cook patties for approx. 4 to 5 minutes on each side. These need to be cooked through but will finish cooking a little in the sauce. Tip out a little of the fat and pour in the sauce, bring to a slow simmer. Remove steaks and place on warm serving plates. Finish sauce by stirring in one tablespoon of butter and the other half of chopped parsley. Mix well over low heat.

Little Tips

Serve Salisbury steaks with sauce on top, garnished with sprinkle of chopped parsley. In my books, Salisbury steaks have to be served with a buttery mashed potato, and green vegetables. Enjoy!