Ok, I know I always say this, but this is my newest favorite recipe! I made it one night on a whim, because I had chicken on the menu and I was getting lots of complaints (“chicken again?!?”) from the peanut gallery. Ugh, fine! I had some ground beef in the fridge for a meal later in the week, and I knew the basic makings of this so I started throwing stuff together. Normally, Salisbury Steaks are bigger, hamburger size patties, but, maybe I am a weirdo, but making things in miniature is fun for me, I decided to make mini-steaks.
It looks complicated, but it is really a cinch and delicious (if I do say so myself!). I mean the sauce is like a taste bonanza of awesomeness. I may have licked my plate clean when I was done!
I hope you like it!!
First you start with a lot o’ onions, saute them in a combo of olive oil and butter. Not too much about 2 Tbsp Olive oil and 1 Tbsp butter…the combo adds a great depth of flavor.
While the onions are sauteing, make your mini-steaks. Because I am making these gluten free I used about 3/4cup of crushed Rice Chex, and mustard powder. Don’t work too hard to flavor these because most of the flavor comes from the sauce. Set aside.
When the onions are tender, add 1 heaping Tbsp Dijon mustard, some Worcestershire sauce and 3-4 cloves of minced garlic (lots of flavor). And a dash of Course Sea Salt and Pepper.
I am tellin’ you, this sauce is boss! I practically (or did) licked my plate when I was done eating!
Now to make this into a sauce…add 2 heaping Tbsp of corn starch. Using a whisk incorporate the starch with the onions. Then add the beef broth, make sure you whisk vigorously to fully dissolve the corn starch into the beef broth. Then whisk occasionally while you allow the heat to thicken the sauce.
Cover the Mini-steaks completely with the delicious sauce. Then Pop in the oven for about 20-25min until fully cooked. I always cut one to check doneness – I know, I know, I am always wowing you with my mad-chef- skills!
- 1Lb ground beef
- ¾ cup crushed rice chex (or bread crumbs for non GF)
- 1tsp dried mustard powder
- 1cup onion diced
- 1Tbsp Olive Oil
- 2 Tbsp Corn starch
- 1Tbsp butter
- 4 splashes of Worcestershire sauce
- 4cloves of garlic
- 1 heaping Tbsp of Dijon mustard
- 2 -3 cups of beef broth (depending on how saucey you like this)
- Coarse Sea Salt and Fresh Ground pepper to taste
- Place onions, olive oil and butter in large sauce pan and saute until tender.
- While sauteing make mini steaks.
- Add meat, crushed rice cereal, ground musturd in a large bowl abnd mix with an egg.
- Form into large balls, place in a foil lined high sided dish and press the balls down to form steaks.
- Once onions are sauted add worchestershire sauce, dijon musturd, salt and pepper to taste
- Then add corn starch, and incoroporate into sauteed onions.
- Add beef broth to this and whisk until corn starch is fully disolved.
- Cook on medium heat until it thickens, whisk often to ensure it stays smooth and doesn't stick to the bottom.
- Pour Sauce over mini-steaks and place in 400degree oven for about 20-25min. (I always cut one open to check doneness )
- Enjoy
Enjoy!
