Ground Angus beef seasoned with vermouth and buttermilk simmered in a rich grilled onion and mushroom brown gravy.
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:
ENJOY THIS RECIPE WITH:
- TRIPLE CREAM STUFFED POTATOES
- CHOPPED CHERRY & SPINACH SALAD
- CHEESY GRUYERE & SWISS ROASTED ASPARAGUS