Poor Man's Steak with Garlicky Gravy

Poor Man's Steak with Garlicky Gravy

Ingredients:
4 oz button or cremini mushrooms, stems removed,
1 lb ground sirloin, shaped into 4 equal patties: 2 tsp Worcestershire sauce:
Ground sirloin benefits from being both lean (it contains about 10 sliced: Outside of Bloody Marys, Worcestershire makes far too few appearances in
percent fat) and long on big, beefy flavor. Don't limit its use to Cremini mushrooms are also known as baby portabellas. the kitchen. It packs a huge dose of umami, that elusive "fifth" flavor group best
standard burgers, though; it's also perfect for Italian meat sauces, They are nearly as cheap and widely available as described as savoriness. Try basting a steak or a burger with a 50-50 mix of
chili, and, as seen here, a great steak alternative. standard white button mushrooms, but they have a deeper, Worcestershire and butter right after you pull it off the grill.
earthy flavor that stands up well in this lusty gravy.
You'll Also Need:
½ Tbsp canola oil
Salt and ground black pepper to taste
1 yellow onion, sliced
2 cloves garlic, minced
½ Tbsp flour
½ cup beef or chicken stock
1 Tbsp ketchup
1 Tbsp low-sodium soy sauce
How to Make It:
• Preheat the oven to 200°F.
• Heat a large cast-iron skillet or sauté pan over medium-high heat. Season the patties
all over with salt and pepper. Add the oil to the pan and cook until a nicely browned
crust forms on the patties, about 3 to 4 minutes, then flip and continue cooking for
another 3 to 4 minutes for medium-rare. Move the patties to a baking sheet and place
in the oven to keep warm.
• Add the onion, garlic, and mushrooms to the same pan and cook until the vegetables
begin to brown, about 5 to 7 minutes. Sprinkle the flour over the vegetables, stir so it
coats them evenly, then add the stock and continue stirring to keep lumps from forming.
Stir in the ketchup, soy sauce, and Worcestershire sauce and continue cooking until the
gravy thickens, another 2 to 3 minutes. Serve the patties on beds of mashed potatoes or
sautéed spinach (or both) with the gravy drizzled over the top. Makes 4 servings.
Not all salads are built with a pile of lettuce. In Vietnam,
where rice and rice-based products play a central role in all
meals, a bed of thin, springy noodles often serves as the base
for a mixture of juicy grilled pork, crisp vegetables, and fresh
herbs. What you end up with is something akin to an Asian
pasta salad, a low-calorie, high-nutrient bowl loaded with an
incredible range of flavors and textures.
Vietnamese Pork Salad
Main