Everyone remembers Salisbury Steak from the old TV dinners but this version is way better and is super easy to make. The recipe comes from Eating Well Serves Two.
12 ounces 90%-lean ground beef
3/4 cup finely diced red bell pepper
3/4 cup chopped scallions
1/4 cup plain dry breadcrumbs
4 tablespoons hoisin sauce, divided
2 tablespoons minced fresh ginger
3 teaspoons canola oil, divided
4 bunches or 2 4-ounce bags watercress, trimmed (16 cups)
1/2 cup Shao Hsing rice wine (see Ingredient note) or dry sherry
1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.
2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.
3. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.
First thing is to preheat your broiler and then we can gather some ingredients. You will need some ground beef or bison as I used, hoisin sauce, bread crumbs, scallion or shallot, sherry or rice wine (I actually used marsala), red pepper, ginger and some watercress or spinach. I couldn't get watercress that day and spinach worked out great. You also need a little vegetable oil.
Lets get prepping. Chop up the red pepper.
Chop up the shallot.
Chop the ginger. I keep my ginger wrapped in plastic and foil and store it in the freezer. I don't use it that much so it keeps much better that way.
Get your meat into a bowl, I have a great vintage Melamine bowl.
Drop in the chopped veggies and ginger and add in the hoisin and the breadcrumbs. Reserve some hoisin for the pan sauce at the end.
Combine everything but don't overwork the meat or it will get tough.
Grab you veggie oil and a brush.
Form the meat mixture into patties and put them on a greased broiler pan. I use the non stick Reynolds wrap and I love it! Once they are down, brush the tops with the oil. Put them in the broiler and set the timer for 4 minutes. Having a timer in the kitchen is so important to me, I would have had many disasters without one.
In a sauce pan or skillet add in a teaspoon of oil and get it hot.
Flip your steaks after the 4 minutes is up.
Drop in the greens into the hot oil and give it a quick stir until they are wilted about a minute or 2.
Get the greens out and on to the plate and pour in the wine and the reserved hoisin and give it a stir until bubbly.
Pull out the steaks and you are ready to eat!
Plate the steak on the greens and pour the sauce over it all. This was so delicious and so easy to make. You will not be thinking TV Dinner or cafeteria lunch after you try this version of Salisbury Steak.