1lb ground emu
1/2 cup bread crumbs
1 tsp garlic salt
1 tsp onion powder
1 tsp dried mustard
1/2 tsp salt
1/2 tsp pepper
1 TBS Worcestershire sauce
1 onion thinly sliced
3-4 chicken stock
1 TBS Oil
8 oz sliced baby portobello or button mushrooms
As a kid, we occasionally got to have TV dinners for a quick meal. When I first moved away from home, I lived on cheap and easy meals and I loved the Salisbury steak microwave meals. This AG safe version of Salisbury steak may not be done in two minutes in the microwave, but it is way better than those microwave versions.
Mix ground emu with dry ingredients 1 TBS of Worcestershire sauce and one egg, scrambled. Form 4 oblong shaped patties
Cut onion in half and slice into thin slices.
In a large frying pan or braising pan, add oil. Place Salisbury steak patties pan over medium heat. Cook for about 2 minutes (or until browned). Then remove them from pan and cover with aluminum foil. Reduce heat and add onions and mushrooms to the pan and sauté until golden brown. Add broth and bring to a simmer. Add steaks back to the broth, cover and simmer for 20 minutes. Occasionally baste the steaks with the sauce that it’s cooking in. Once the steaks are fork tender, remove them and cover with aluminum foil. Bring the gravy to a boil to reduce and thicken. Add a little corn starch slurry (cornstarch and cold water) to thicken the gravy if necessary. Cover the Salisbury steaks with the gravy and serve.
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