Our beloved hosts Chad and Ria serve up a salisbury steak recipe with Yardley Premium Beef on this week’s “What’s New” segment, and you will want to enjoy it with your
family ASAP!

Here’s the recipe:
 – 1 lb cube steak,  Divide pound into 4 pieces at 1/4 pound each (we cut ours from a Yardley Rump Roast, but you can also use top round if you using other meat)
 – 1⁄2 cup all-purpose flour
 – 1 teaspoon salt
 – 1⁄2 teaspoon freshly ground black pepper
 – 3 tablespoons butter
 – 2 tablespoons canola oil
 – 1⁄2 medium onion, thinly sliced
 – 2 garlic cloves, minced
– 1⁄2 lb button mushroom, stems discarded and thinly sliced
– 3⁄4 cup red wine
 – 1 tablespoon Worcestershire sauce
– 1⁄2 tablespoon Dijon mustard
– 3⁄4 cup beef stock

Preheat oven to 275F. Place rack in middle of oven. Stir flour, salt, and black pepper together, then place on a large plate.

Dredge both sides of each cube steak in flour mixture, shaking off excess. Add half of the oil and butter to Dutch oven or deep cast iron skillet with lid and place over medium high heat. When oil is hot, add two cube steaks.

Cook until golden brown, about four minutes on each side. Remove to a plate and set aside. Repeat with remaining cube steaks, adding more oil and butter if needed.

Drain oil and drippings out of skillet or dutch oven and add the remaining butter and oil. With heat still on  medium-high, and oil is hot, add onion, garlic, and mushrooms.

Cook, stirring frequently, until onion is translucent and starting to carmelize, about three minutes. Add wine. Using wooden spatula, scrape up any browned bits from bottom of pan. Add Worcestershire sauce, mustard, and stock. Stir well, then add cube steaks, nestling them into sauce as much as possible.

Cover dutch oven and place on lower-middle rack of oven. Cook about 25 minutes or until meat is tender. Serve with mashed potatoes.

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