As I’m typing this, there’s about 8 bazillion things running through my head: “What’s the weather like in LA?”, “I wonder if my best friend is having fun in Hawaii?”, “A 20-hour roadtrip doesn’t sound all that bad”, etc, etc. Obviously you can tell that my brain is running in road trip mode, because my husband and I decided today to drive to LA tomorrow. It’s a bit stressful, considering today involves laundry, dishes, and packing. But I’m SO excited.
Speaking of LA…I went to a small college there a (few) years ago. I did the math earlier and realized how old I am. Until I met my husband, I didn’t think most foods outside of Iowan comfort food tasted good, because the only other place I ate was at the college cafeteria (who mostly attempted to not give us food poisoning). My husband introduced me to ramen, curry, spices, Indian, Meditteranean food, etc. All these amazing flavors I never knew existed have all become my favorite way to cook and eat.
But something as simple as salisbury steak was obliterated by the college cooks. Until a few weeks ago, I had not eaten salisbury steak since then because it grossed me out so much, but my mother-in-law cooked it and I was in love. This salisbury steak is much more my mother-in-law’s approach to cooking, with my own Whole 30 twist.
This recipe is another of my budget-friendly Whole 30 meals. It’s mushrooms, hamburger, chicken stock, and a side dish (I made roasted brussel sprouts). I started my mushrooms with ghee, salt, and pepper. I prefer brown cremini mushrooms because they have an earthier flavor than white mushrooms and are packed with Vitamin D.
I love cooking in our little kitchen. I’m going to miss it when we move back to LA.
I love cooking earthy mushrooms. You want them to be dark brown and about half their size when they are fully cooked. Because this is going to be used as the gravy, you could continue to cook them further to give them a more creamy texture, but I like them to still have a bite when they are in a gravy.
Once the mushrooms are cooked, pour a can of low sodium chicken broth over the mushrooms and allow it to reduce on medium-high heat for 15 minutes.
I used frozen hamburger patties for the “steak” portion of my salisbury steak. Traditionally, salisbury steak is a free-formed hamburger patty, so I just used these as a shortcut. This brand from Costco has TONS of flavor.
I sauteed the hamburger patties in ghee, which is clarified butter. It can be find on the Asian foods aisle in the Indian section. It’s perfect for sauteeing meat, but use olive oil or coconut oil in combination with the ghee if you are searing meat, because the smoke point will be higher and provide the amount of heat you need to brown meat.
I browned the patties on high heat for 3 minutes per side. It’s not essential for the patties to be completely cooked through because they will continue cooking in the gravy.
For the side, I quartered brussel sprouts and drizzed them with olive oil, red wine vinegar, salt, pepper, and garlic powder.
After 15 minutes roasting in the oven, they become charred and crispy, but still retain their crunch. If you want them to be cooked longer, leave them in for as long as 25 minutes, to ensure they don’t overcook. This is the essence of comfort food. It would be delicious with mashed potatoes or a baked potato as well. Win.
3 defrosted hamburger patties
1/2 pound mushrooms
1 can chicken broth
Ghee (clarified butter)
1/2 pound brussel sprouts
1 tablespoon Red wine vinegar
Salt and pepper to taste
1/2 tsp Garlic powder
1. Preheat oven to 350 degrees
2. Chop mushrooms into thin slices and put in a pan with ghee, on medium heat
3. Saute mushrooms for 15 minutes, season with salt and pepper
4. Cook hamburger patties in ghee in a medium pan on high heat for 6 minutes, flip after 3 minutes
5. Pour chicken stock over mushrooms and reduce for another 15 minutes, on medium heat
6. On a parchment-lined baking sheet, put quartered brussel sprouts onto sheet and drizzle with salt, pepper, garlic powder, olive oil, and red wine vinegar
7. Roast brussel sprouts for 15 minutes
8. Once the mushroom gravy has reduced by half, put hamburger patties in pan with the gravy and heat patties through, for another five minutes
9. Plate hamburger patties with mushroom gravy on top, and brussel sprouts on the side. Serve with a side of fruit if that sounds tasty as well. Enjoy!