Salisbury Steak & Gravy
Throwback to the Visalia Country Club
1960’s Style
The first time I ever had Salisbury Steak was in the 1960’s at the Visalia Country Club of all places. I was there with my girlfriend, Cathy, and her father (the beloved owner of the Visalia Chicken Shop) who had been brought in to ‘elevate the menu’ which back then mostly meant trying to nudge the place beyond sandwiches and an Arnold Palmer ice tea that was probably more like a John Daly for the golfers.
He had big dreams of turning the club into something more refined for a proper dinner or maybe even a celebration. You know, what it did become: the reunions, receptions, and social memberships that make it a dining destination today. But at that time it was still very much in its sandwich (and maybe a side salad) era.
The Salisbury Steak that night made an impression, maybe because it was one of the few things on the ‘menu’ that actually seemed ambitious. Or maybe because it was served with such confidence as though Visalia had suddenly gone cosmopolitan. Either way, that dinner has stuck in my memory all these years.
So this recipe is for them, for Cathy’s dad, who tried to bring a little culinary polish to the fairways and for everyone who ordered a sandwich mostly to justify another John Daly.
And while I won’t say anything about the current state of the food, let’s just say this homemade version might be the best Salisbury Steak the Visalia Country Club never served.
While I never was able to get the recipe I do remember his secret was the cream. I hope he would have more than liked this recipe.
Recipe
Meat Patties
1 Tablespoon avocado oil for browning or your favorite oil for browning
1 Pound ground beef (80/20 or 85/15)
1/4 Cup heavy cream
1 large egg, yolk only
1/4 Cup breadcrumbs-I used seasoned
1 Garlic clove-minced
1 Tablespoon Worcestershire sauce
1 Teaspoon Dijon mustard
1/2 Teaspoon onion powder
1/2 Teaspoon salt
Ground pepper to taste
Optional after browning patties–*saute mushrooms or onion, or caramelized onions to be added to the gravy or just served over the patties
Gravy
1 Tablespoon butter or left over fat from browning
1 Tablespoon flour
1 Cup beef broth or one cup water plus Better Than Bouilion (beef) Or equivalent
1/4 Cup heavy cream
1 Teaspoon Worcestershire sauce
1 Teaspoon Dijon mustard
Salt and pepper to taste
Mix all the patty ingredients gently. If the mixture seems too soft after mixing place into the refrigerator to firm up.
Next, shape the meat into 4 oval patties.
Heat a skillet, with lid (to be used later), over moderate+ heat for browning and add the patties.
Brown the patties for about 3 minutes to each side producing a slightly crusty appearance. Remove from heat and set aside.
Loosen the dripping. *If you are using mushrooms or onions additionally, saute until golden over medium heat. If the pan has too much fat for your taste, drain but keep the drippings … If too little add a tablespoon of butter. You may add the onion and mushrooms as a topping or mix into the gravy.
For gravy add butter to skillet (medium heat) and when melted and begins to bubble add the flour and stir scraping the pan as you go to loosen drippings. Cook flour and butter for about one to two minutes. Turn heat down to avoid scorching. Then add broth or substitute. Continue to loosen the drippings and stir. Add Worcestershire and Dijon. Stir while thickens. Lastly add cream, Salt and pepper to taste.
Turn heat to simmer. Return patties to skillet. Cover and cook on low for about 10-12 minutes.
Serves best on mashed potatoes with gravy over the top.
