Salisbury steak with paprika cream sauce

Salisbury steak with paprika cream sauce

Salisbury steak with paprika cream sauce

This recipe probably has the best sauce that I’ve ever made. It’s definitely a 10 out of 10, and we cleaned the last drops out of the pan after dinner tonight. The salisbury steaks were delicious too, and the fresh basil is a perfect garnish. We definitely recommend that you give this recipe a try for a great weekend meal!

I found this recipe in our latest Eating Well magazine, and immediately made a mental note to put it on our menu. I did made a few slight modifications so that I could use my new birthday present (a braisier!) and make it a one-dish recipe. We also served it over rice, instead of the suggested egg noodles.

Salisbury steak with paprika cream sauce
(Serves 4)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Eating Well)

For the salisbury steaks:

  • 1 pound of ground beef (at least 85% lean)
  • 2 tsp of finely chopped shallot
  • 2 tsp sweet Hungarian paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp of vegetable oil, for cooking

Combine all ingredients (except the oil) in a medium bowl, and gently mix together with a fork. Divide into 4 equal parts, and form into 3/4-inch thick oval-shaped steaks.

Heat 1 Tbsp of oil in a large skillet or braiser over medium heat. Add the steaks and cook until browned, about 3 minutes per side. Remove the steaks from the pan and set aside on a plate while you prepare the sauce.

For the paprika cream sauce:

  • 1 large onion, thinly sliced (about 2 cups)
  • 1/4 cup of diced, roasted red peppers (I roasted my peppers and garlic together in a terracotta roaster)
  • 3 roasted garlic cloves, minced
  • 1 Tbsp sweet Hungarian paprika
  • 1 cup low-sodium chicken broth
  • 1/3 cup sour cream
  • 5-6 fresh basil leaves, cut into a chiffonade

Drain all but 1 Tbsp of fat from the pan and add the sliced onions and a dash of salt. Cover and cook over medium-low heat, stirring occasionally, until the onions are softened and translucent.

Combine the roasted peppers and garlic, paprika, and chicken broth in a food processor or blender and puree until smooth. Add the blended sauce to the pan with the onions and stir to combine. Return the steaks to the pan and simmer until the sauce is thickened and the steaks are cooked through.

Remove from the burner and stir in the sour cream. Garnish with the basil chiffonade. Serve steaks and sauce over rice or egg noodles. Enjoy!

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