Salisbury Steak via Buffalo

How many baby boomers had Salisbury steak in a TV dinner as a kid? I sure did. Although not with buffalo which is lower in fat and cholesterol than beef. There is a lot more flavor. Now, this is a little updated; they didn’t use gochujang, Dijon, Worcestershire, or buffalo. I also pretty sure those weren’t oyster mushrooms in the sauce. I also used a lot more herbs and spices than they did along with the lower salt content. I hope you like it.

1 pound ground Buffalo
1/2 cup Panko bread crumbs
2 tablespoons gochujang paste
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1/4 cup finely diced onion
1 egg
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 thyme
1 teaspoon oregano
6 ounces oyster mushrooms, stems trimmed
1 1/2 cups beef stock
1 tablespoon butter
1 tablespoon flour
1 small onion, diced
1 teaspoon Worcestershire
2 cloves garlic, minced

Oil for cooking.

Heat oven to 350.

In a bowl add buffalo, onions, bread crumbs, gochujang, Dijon, and Worcestershire and mix until combined.

Add salt, paprika, oregano, thyme, and egg. Mix to combine.

Form into egg shaped patties. Refrigerate for 10 minutes.

In a large oven-safe fry pan on medium, add 2 tablespoons oil and mushrooms. Cook for 7 minutes. Stir occasionally. Remove mushrooms from pan.

Add 2 tablespoons of oil and patties; cook for 5 minutes per side until brown.

Add butter and flour and cook until just browning.

Add onion and garlic to pan.

Add mushrooms to pan. Add beef stock stir.

Add Worcestershire sauce.

Place in 350 oven for 30-35 minutes until sauce thickens.


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