1 slice of bread (I used sliced brioche)
1/3 cup milk
1 1/3 lb lean (93%) ground beef
1 small bunch kale, finely chopped (about 1 1/4 cups)
1 small onion, grated
3 cloves garlic, grated
1/2 teaspoon paprika
1 onion, chopped
8 oz sliced button mushrooms
1/8 teaspoon nutmeg
1 2/3 cup beef stock
2-3 tablespoons superfine flour (like Wondra)
freshly ground black pepper
Soak the bread in the milk in a small, shallow bowl. When fully soaked, squeeze out the excess milk and then break into small pieces. Mix with the meat, grated onion, kale, 2/3 of the garlic, paprika, salt and pepper. Form into 4–6 small, flat patties. Heat oil in the pan. Cook until quite browned on both sides and nearly cooked through. Remove to a plate and cover in foil.
Add the remaining onion, garlic and mushrooms and saute until the onions are translucent. Add the stock, spices and whisk in the flour. Return the patties to the pan and cook until the sauce has reduced and the patties are fully cooked. Serve immediately over potatoes or noodles.
Why “hipster”? I snuck some kale into the meat. Why? Simply, I hate making side dishes. This recipe is relatively quick and certainly easy but it does require a bit of chopping and multiple steps and I just couldn’t bring myself to make anything else. So my husband chopped the kale up super fine and I mixed it in. It added a bit of a peppery bite and alleviated my side-dish guilt. I also served it over turnip-potato mash so that added some extra veg to the meal. Besidesthe kale, the Salisbury steak is fairly traditional, ground beef patties swimming in onion and mushroom gravy. So homey, retro and satisfying!