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Chopped Beefsteak + Mushroom Gravy

Ground Angus beef seasoned with vermouth and buttermilk simmered in a rich grilled onion and mushroom brown gravy.

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Chopped beefsteak is something I used to eat as a kid. Although it was called Salisbury steak and was popped in the oven from the freezer. It wasn’t too terrible from what I remember. It trickled out of my life once I hit double digits so I’ve opened it up to some interpretation.

I’ve been thinking a lot about stuff I had as a kid that just fades away. This being one of them I decided to give it a shot. I wanted to keep it more flavorful and elevated than a burger. but with not too much going on like meatloaf. I opted to soak some fresh bread in dry vermouth and another half in buttermilk. Together it made the meat super tender with a hint of fruitiness.

I’m thinking of keeping this one for meatballs in the future. I made a really hardy mushroom and grilled onion gravy to smothering it all in that really wrapped it in nostalgia. Check out my tips and tricks below for the best-chopped beefsteak. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST CHOPPED BEEFSTEAK

soak the bread: don’t skip this step. It’s the easiest way to force liquids into ground meat. any type of drier bread will do. rip it into small pieces by hand.

onions: for gravy, i like a lot of onions and for them to be different sizes. thinly shaved onions often melt into and thicken the gravy while thicker onions break down and allow for nice-sized chunks to be eaten with the meat and sides.

peppercorn crusted: having a heavier hand when seasoning the meat with black pepper results in a darker crust. don’t worry about overwhelming everything with too much pepper on the patties. once the patties are cooking with the direct heat of the pan it tames the burn from the peppercorn tremendously.

control the heat: you want to be able to build your gravy off of the pan drippings from the patties. control your initial heat with the first round of patties. burning the butter, oil, and peppercorns can result in a bitter gravy.

vermouth alt: vermouth is a wine fortified with herbs, botanicals, and sometimes spices. it’s unique in its floral flavor. perfectly fine substitutes include dry white wine or dry sherry.

SIMILAR INGREDIENTS TO:

  1. PORKCHOPS W/ WHISKEY RED ONIONS AND APPLE SAUCE
  2. SOUTHERN-STYLE OXTAILS
  3. SMOKED CHICKEN + GRAVY

ENJOY THIS RECIPE WITH:

  1. TRIPLE CREAM STUFFED POTATOES
  2. CHOPPED CHERRY & SPINACH SALAD
  3. CHEESY GRUYERE & SWISS ROASTED ASPARAGUS

Chopped Beefsteak + Mushroom Gravy

Chopped Beefsteak + Mushroom Gravy
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INGREDIENTS

  • 2lb Ground Angus
  • 1/2c Pulled Bread, or breadcrumbs
  • 1Tb Worcestershire
  • 1/4c Vermouth
  • 1/4c Buttermilk
  • 1/2tsp Rosemary
  • 1tsp Thyme
  • Salt
  • Black Pepper
  • GRAVY
  • 3Tb Butter
  • 4TB Flour
  • 2 Yellow Onions, sliced
  • 6oz Mushrooms, sliced
  • 1/4c Vermouth
  • 1Tb Chicken Base
  • 1tsp Rosemary
  • 1tsp Thyme
  • 1Tb Browning Seasoning
  • 2Tb Soy Sauce
  • 8 Garlic Cloves, minced
  • 2 Bay Leaves
  • Salt
  • Black Pepper

INSTRUCTIONS

  • Divide the breadcrumbs in half. Pour vermouth and Worcestershire on one half. Pour buttermilk over the other. Let sit for 10-15 minutes till absorbed.
  • Season the ground angus lightly with salt, pepper, rosemary and thyme. Add in breadcrumbs work into the meat lightly. Don't overwork the meat.
  • Form into large patties. Season the outside of the patties lightly with salt and generously with black pepper.
  • In a Dutch oven over medium high heat. Add butter and oil into the pan. Place in enough patties not to touch or over crowd the pan. Sear on both side for 3 minutes.
  • Once the patties are removed. Start the gravy.
  • Add in butter, then toss in mushrooms and onions. Using a wooden spoon scrape the bottom to collect the brown bits. After 10 minutes once the onions are nice in brown. Add in flour and coat the onions. Brown the flour for about 3 minutes. Add in vermouth and scrape the bottom. Season with salt and pepper.
  • Once deglazed add in minced browning, soy sauce, garlic, chicken base, water, thyme, and rosemary.
  • Bring to boil then reduce to a simmer. Once simmering start to taste the seasoning and adjust the salt and pepper. Adding more if needed. Once gravy is reduced by a third. Return the patties to the pan. Simmer to heat the patties for about 10 minutes. Turn off the heat and let sit in the gravy.
  • Serve over rice, mashed potatoes, or vegetables.
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