Iowa Food · Iowa Recipe Quest · Iowa Wine, Beer, and Spirits

Iowa Recipe Quest-Cooking With Iowa’s Brews, Wines, & Spirits: Outdoor Salisbury Steak w/ Confluence Stout Gravy

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Looks refreshing…Delicious…Annnnd perfect for gravy! Confluence Brewing inspired an amazing meal for Team Goodvin.

Take Down Irish Stout: Confluence Brewing Company-Des Moines, IA

HY Vee ND
The official sponsor to Iowa Recipe Quest are these helpful smiles in this great Hy-Vee at 1201 North Dodge Street in Iowa City! All of our groceries and supplies for Iowa Recipe Quest are located here and we couldn’t be happier to team up with them.

You ever want one of those classic meaty meals that roasts the day away in your oven, but don’t want to turn your summertime kitchen into a sweat lodge. I’ll answer for you…Yes, you have skipped on your cravings for that very reason. Grandma’s famous pot roast  gets shelved for the fall. However, virtually all those comfort food delights can be accomplished on your outdoor grill with a little know-how and a couple alterations to your usual preparation. The Kitchen of Team Goodvin presents a masterpiece of Salisbury Steak that called for an Iowa brew to send it over the top. (Click on the pictures for measurements and descriptions.)

Prep Time: 15 Minutes          Cook Time: 50 Minutes          Yield: 6 Generous Servings

-Preheat Grill on Low Setting

For the Mushroom-Onion Topping: Quarter all mushrooms, julienne onion, and set aside with garlic and horseradish.

 

For the Salisbury Steaks: Place ground beef into a large mixing bowl. Hand mix thoroughly, but gently, the spices, breadcrumbs, eggs, soup, and Parmesan into the ground beef. Form into 6 evenly shaped meatballs.

For the Take Down Stout Gravy: Feel free to use a side-burner on your grill if you have one. Or you may need to use your stove top a little if you don’t. Or just go buy a grill with a side burner! Any-who..Melt the butter and then whisk in the AP flour. Next add the  beef consomme, Take Down Irish Stout, (be sure to have enough stout on hand to drink with the meal. Maybe get two bottles..Or 37) Worcestershire sauce, and sage. Kosher salt and black pepper to taste. Bring to a slight boil whisking constantly. Gravy lumps are for amateurs. Or just call them little tiny dumplings. That’s what I do. When gravy comes to a boil, reduce the heat to the lowest setting possible and simmer. Let the gravy simmer that is. You keep rock’n it, you chef’y Mc’chef-erton, you.

Cooking the Steaks: Place a mid-size cast iron skillet on the grill and turn the heat to high. Add 2 tablespoons of preferred oil or fat to the pan. (We used rendered bacon fat for this dish. Because hell, yea!) When the skillet is very hot, add the onion and mushrooms and begin to saute. Next add the horseradish and garlic. Kosher salt and black pepper to taste. Saute until onions are soft but not translucent. Remove the onions and mushrooms from the pan and place in a bowl. Place the steaks onto the hot skillet and sear both sides of each steak until golden brown but not cooked all the way through. When steak searing is complete, keep them in the skillet and pour gravy halfway up the pan. Make sure to keep some of the gravy separate. You’ll want some for later. Like on your finished Salisbury Steaks. Or whatever the hell it is you do with that stuff. Moving on…. Place the onions and mushrooms on top of the steaks. Leave uncovered and shut grill lid. Reduce to medium-high heat and monitor the internal heat of the grill. make sure not to have it above 400 degrees Fahrenheit. Cook for 45-50 minutes rotating the skillet every 10-12 minutes to ensure an even roast on all the steaks. I threw on some fresh flat leaf parsley from our herb garden towards the end. Like I was spiking a football. That’s the preferred method when adding garnish. Now pull out some chest hair! Not you, Mom!

Listen to the steaks bubble inside your grill and dream of the unforgettable meal that’s imminent. When complete, the steaks will have a similar texture to classic meatloaf with the onions translucent and the mushrooms turned into little bites of amazing richness. I LOVE the onions and mushrooms that stick to the side of the skillet and get caramelized from the fat of the steaks. MINE!  We sizzled up some home-fries from the leftover baked potatoes from the night before. The best way to make them if you ask me. Mashers or any of your favorite potato recipe would be great company with these steaks. Be sure to have a glass of Take Down Irish Stout with your meal as it will enhance its incorporated flavor in the gravy and Salisbury Steaks. And pour the gravy on everything like that dumb uncle of yours does during Thanksgiving. Every. Single. Year. This time there’s enough for everyone!

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Thank you for a great addition to our meal, Confluence Brewing Company! Confluence didn’t ask us to use their beer (nor are they paying us to endorse it!)- the beer firm of Seth and Jordan at the Iowa City-North Dodge Hy-Vee helped with the selection of brew for this recipe and they didn’t disappoint! By the way….A little sweet and spicy Dijon mustard on Pumpernickel. Beautiful. Get after it, folks!

Be sure to read about all our other home cooked meals from the kitchen of Team Goodvin on Iowa Recipe Quest!

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