I don’t know about you, but I haven’t had Salisbury steak since I last visited a cafeteria many years ago with my grandmother. There was something decidedly bleak and unappetizing about overcooked hamburger meat covered in a mushroom sauce with far too much salt and preservatives.
I have found meatloaf to be far better, but was intrigued by a Salisbury steak recipe of Tamar Adler that was recently published in the New York Times. It is not simply salisbury steak, it is Mon Pierre’s Steak Haché which suggests quite a different dining experience altogether.
I was drawn to this recipe because it was an opportunity to showcase Gourmet Living’s funghi porcini and the delightful addition of capers which makes most everything taste better. I do hope you enjoy Ms. Adler’s delightful recipe and do use our funghi porcini to raise your salisbury steak to French cuisine levels.
Updated Salisbury Steak from Tamar Adler
Yield 4 servings
In this updated (and vastly improved) recipe for Salisbury steak from Tamar Adler entitled "Mon Pierre’s Steak Haché" she resurrects a cafeteria special from oblivion.
- 1 cup dried porcini mushrooms (Gourmet Living, please!)
- 1 pound best ground sirloin or chuck (grass-fed, please!)
- 5 tablespoons butter, at room temperature
- 3 tablespoons finely chopped white onion
- 1 egg, beaten
- Kosher salt
- 3 tablespoons freshly grated Parmesan cheese
- 1 tablespoon red-wine vinegar
- ½ teaspoon capers, finely chopped
- ½ cup finely chopped fresh parsley
- Olive oil
- Soak the mushrooms in enough boiling (I prefer very hot to boiling) water to cover them for 20 minutes, then drain through a fine-mesh sieve set over a bowl, and finely chop. (Reserve the liquid if you want to add mushroomy savor to a future soup or pasta sauce. It freezes well as a few ice cubes.)
- In a medium bowl, mix the beef, 6 tablespoons of the mushrooms, 1 tablespoon of the butter, 1 tablespoon of the onion, the egg, a large pinch of salt and the Parmesan until well combined. Form into 4 1-inch thick patties.
- Make porcini butter by combining the remaining mushrooms and 4 tablespoons of butter and a sprinkle of salt. Make salsa verde by soaking the remaining onion in the vinegar with a sprinkle of salt for 10 minutes, then adding the capers, parsley and olive oil to cover and make it a bit swimmy; taste for salt, and adjust.
- Heat a heavy cast-iron pan, and drizzle with olive oil. Cook the chopped steaks for 4 minutes on the first side, salting them liberally. Flip, and cook for 4 minutes on the second side, salting again. (Cook longer for medium.) Remove the steaks to a waiting hot plate. Top immediately with the porcini butter. Let rest a few moments, then spoon salsa verde over each, and serve.
For more great recipes featuring porcini mushrooms, try this wonderful consomme recipe below: