Looking for a quick meal before you hop back in the stand this afternoon? Look no further than Salisbury steak, or what I like to call the Midwest meatball. Laced with classic flavors, topped with a thick mushroom gravy, and served with mashed potatoes, it’s the perfect pick-me-up before a hike into the woods.
The beauty of this dish is that you can make everything ahead of time. With mostly pantry staples it’s easy to put together, transport, and heat up for a quick stop back at camp. There’s nothing better than a good stick-to-your-bones meal to get you through the day. The heavy amount of butter doesn’t hurt either.
Time to make
1 lb. ground venison
1/2 cup breadcrumbs, fresh or store bought
1/2 small yellow onion, pureed or 1 tsp. Onion powder
1 tbsp. ketchup
1 tsp. Worcestershire sauce
1 tsp. soy sauce
1 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. ground mustard
1/2 tsp. salt
1/2 tsp. black pepper
2 tbsp. vegetable or canola oil
Parsley to finish
2 cups wild game stock
2 cups cremini mushrooms, sliced
1/2 small yellow onion, diced
3 garlic cloves, diced
1 stick unsalted butter
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1/4 cup all-purpose flour
Salt and pepper to taste
3 lbs. gold potatoes, peeled and halved
3/4 cup parmesan cheese, grated
1 cup whole milk
1 stick unsalted butter
1 tsp. salt
Also works with
Any ground meat
Baking dish, potato masher, food processor or blender
- In a large pot, add the peeled potatoes and cover with cold water. Season with a pinch of salt and bring to a boil. Combine the milk and butter in a small pot and heat until the butter melts.
- Boil the potatoes until soft in the center. Drain and place the potatoes back into the pot. Add the milk, butter, and parmesan. Season with salt. With a large spoon, mix the potatoes vigorously until well combined. Pour the whipped potatoes into a baking dish and set aside.
- While the potatoes are boiling, combine all of the Salisbury steak ingredients in a mixing bowl, except the oil and parsley. Mix with your hands until well combined. Separate the meat into four portions. Form the meat mixture into oval patties about 1/2-inch thick. Slice the mushrooms, dice the onion and garlic, and set aside.
- Add the vegetable oil to a large cast iron skillet. Bring the pan to medium-high heat. Place the steaks in the pan, making sure to leave some space between each patty. Sear each side until nicely browned and remove from the pan. Add the butter, onion, and garlic and cook until the onion is translucent. Add the mushrooms and cook until tender.
- Next, whisk in the flour and cook the mixture until the flour becomes golden brown. Whisk in the wild game stock, Dijon mustard, and Worcestershire until the gravy is well combined and smooth. Reduce the heat to low, season with salt and pepper, place the patties back into the gravy, and simmer until cooked through, probably about 15 minutes.
- Broil the potatoes until browned on the top (optional). Serve the Salisbury steak with the whipped potatoes, mushroom gravy, and your favorite vegetables. Garnish with parsley.