I consider this dish an exercise in trying to shed a childhood nightmare. When I attended Hamden Hall Country Day School, Salisbury Steak was on the hot lunch rotation — meaning I would see it at least once a month (and this was in the day when there was only one option presented on a daily basis for the hot lunch program). And from my perspective everything was wrong about the dish… its appearance on the plate (a brown lump covered in a vile looking brown sauce), its smell and taste? Honestly? I could never make it past the appearance! Granted, that may have been a function of the recipe regardless of who prepared it. Was it prepared in the kitchen or in the bathroom? Even today, in drawing up a memory from my distant past, I gag at the very thought of seeing that lunch!
Time to beat back the demon! OK, so Salisbury “Steak” is essentially a ramped-up burger served with an onion/mushroom brown gravy. And when I look at that dispassionately, it has all the makings of a “comfort food dish” perfect to enjoy on a cold and damp winter Sunday. Add to that, this recipe calls for using a slow-cooker! Prep before noon, watch the football game, ready at dinner time! Serve it with classic sides of peas and mashed potatoes, open up a bottle of “bistro” red and I’m giving it a go!
To the wine choice! First, in general I love Côtes du Rhône for good home cookin’. And second, most Côtes du Rhônes are Grenache based from the Southern Rhône, but Domaine Garon is based in the Northern Rhône and this CDR is predominately Syrah with fruit sourced from the Domaine’s Côte-Rôti vineyard! Drink modest, and drink well!
Domaine Garon “La Part des Vivants” Côtes du Rhône ’22 (Northern Rhône, France)
Domaine Garon owns 5ha of vines in Côte Rôtie divided into 5 different lieu dits: Rochains, Triotes, Lancement, Combard and Mollard. The vineyards are planted to 100% Syrah. Vivants is 70% Syrah, 20% Grenache and 10% Carignan. The wine is aged in older, neutral barrels which helps to avoid oak influence and better serves to round out textures in the wine. It has lovely, concentrated wild berry flavors, dark chocolate, spice and dry herbs. The acidity is ample for a red wine of this nature giving it freshness and allowing this ripe Syrah to dance on your tongue and pair nicely with good food.
Slow Cooker Salisbury Steak
Ingredients
6 ounces of Tanqueray Gin
½ ounce of Noilly Pratt Dry Vermouth
1½ lbs ground beef
1 egg
¼ cup minced onion
¼ cup bread crumbs
1 clove garlic, crushed
½ tsp salt
¼ tsp pepper
1 small sliced onion
6 oz sliced mushrooms
1½ cups beef broth
1 package brown gravy mix
1 tbs ketchup
1 tbs Dijon mustard
2 tbs corn starch
Directions
- Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, “You who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!” Strain into a pre-frozen Martini glass of admirable size. Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming. Now you can begin the food prep, and the cooking!
- Mix ground beef, minced onion, bread crumbs, garlic, egg, salt and pepper together in a good sized bowl. Form into desired sized patties (5 or 6, depending on preference). Brown patties in skillet.
- In slow cooker, create a bed of sliced onions & sliced mushrooms on the bottom. Place the browned patties on top.
- In a bowl mix beef broth, gravy mix, ketchup & mustard and pour over the patties and veggies.
- Cook on low for 5 hours.
- Remove patties to a platter. Transfer the sauce to a skillet, whisk in the corn starch over medium-high heat, mix and let cook ‘til it sauce thickens. Return patties back to coat with sauce before serving.
- Go to town.
n.b. Other wine choices: always “regional” Italy always works: Barbera, Aglianico, Nero d’Avola, Montepulciano d’Abruzzo & Morelino di Scansano. Pinotage from South Africa. Bonarda from Argentina.