The youngest of the nieces & nephews on Eric’s side of the family is turning 17 in the next few days. Dean, Eric’s sister Karen’s son, is an amazing young man. He is a quiet leader, a loyal friend and is fiercely protective of what is fair and just. He has accomplished a lot in his few years including being a Science Explainer (docent) for the Evansville City Museum, volunteering at the local animal shelter and being active in theater and dance at Signature High School. Dean is a serious Marvel and DC Comic fan. There were many birthdays and Christmases where we added to Dean’s Calvin & Hobbes collection.
Dean’s Eagle Scout Award ceremony.
Recently, Dean received his Eagle Scout, the highest award in scouting. His project consisted of clearing trails and posting signs for the trails at Camp Reveal in Evansville, Indiana. But for all that variety of interests, Dean is a young man of simple culinary tastes, preferring basic meat & potatoes for meals. Meatloaf & Salisbury Steak are two of Dean’s favorites. I’m hoping to expand his horizons a bit with this take-off on Salisbury Steak from Alton Brown, one of Kelly’s favorite chefs.
- 4 beef cube steaks, 1/2 pound each
- 1/3 cup flour
- kosher salt
- fresh ground black pepper
- 3 tablespoons butter
- 2 tablespoons canola oil
- 1/2 medium onion sliced
- 2 tablespoons minced garlic
- 1/2 pound fresh brown mushrooms
- 1/4 cup red wine
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon Dijon mustard
- 3/4 cup beef stock
Preheat the over to 275°. Lightly season the steaks and the flour with the salt and pepper, then dredge the steaks in the flour, shaking off the excess. In an oven safe sauté pan with a lid, add 1 tablespoon each of the butter and oil to a hot sauté pan. Brown 2 steaks at a time for about 4 minutes per side. Add another tablespoon of butter & oil to brown the 2 remaining steaks.
The steaks get browned in a combination of butter & oil to give you the flavor of butter with the higher smoke point of oil.
Remove the steaks to a plate and set them aside. Pour off the grease from the pan and add the last tablespoon of butter to it. Add the onions, garlic and mushrooms to the pan, sautéing until the onions are caramelized, about 15 minutes.
The mushrooms and onions and garlic are caramelized.
Add the wine to the pan to deglaze it. Mix the Worcestershire sauce, mustard and stock into the pan, stirring to combine it all.
The steaks go back into the pan when the sauce is ready.
Return the steaks to the pan, cover it and put the whole thing in the oven for 25 minutes.
A lighter, yet tasty version of Salisbury steak!
- 4 beef cube steaks, 1/2 pound each
- 1/3 cup flour
- kosher salt
- fresh ground black pepper
- 3 tablespoons butter
- 2 tablespoons canola oil
- 1/2 medium onion sliced
- 2 tablespoons minced garlic
- 1/2 pound fresh brown mushrooms
- 1/4 cup red wine
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon Dijon mustard
- 3/4 cup beef stock