Salisbury Steak with Brown Butter Carrots
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.*
Servings Prep Time
6servings 15minutes
Cook Time
25minutes
Servings Prep Time
6servings 15minutes
Cook Time
25minutes
Ingredients
Meat Mixture
  • 1 1/2pounds ground beef
  • 1/2cup breadcrumbs
  • 1tablespoon ketchup
  • 2teaspoons dry mustard
  • 4dashes Worcestershire sauce
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
  • 1tablespoon butter
  • 1tablespoon olive oil
Gravy
  • 1 yellow onionhalved and thinly sliced
  • 1package Button Mushroomsthinly sliced
  • 2cups vegetable brothmore if needed for thinning
  • 1tablespoon ketchup
  • 4dashes Worcestershire
  • 1teaspoon cornstarchoptional
  • 1/4teaspoon Salt
  • Dash black pepper
  • 1/4bunch parsleychopped for garnish
Browned Butter Carrots
  • 3lb. Carrotspeeled and sliced
  • 1/3cup butter
  • 1teaspoon Salt
  • 1teaspoon black pepper
  • 1/2cup water
  • 1/3cup brown sugarpacked
  • 1/3cup apple cider vinegar
  • 2teaspoons vanilla extract
Instructions
For the meat mixture
  1. Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a “steak” appearance.
  2. Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
For the gravy
  1. Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
  2. Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
For the carrots
  1. In a large skillet, cook butter over medium heat, stirring frequently, until it begins to brown. Add carrots, salt, and pepper; cook 8 to 10 minutes, stirring occasionally, just until carrots are tender.
  2. Pour water into skillet. Cover; cook 10 minutes. Stir in brown sugar and vinegar; cook uncovered 8 to 10 minutes or until carrots are glazed and most of liquid has evaporated. Remove from heat; stir in vanilla.