From the kitchen
Camel Milk Salisbury Steak
Seasoned beef patties in a rich camel milk and mushroom gravy.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 lb ground beef
- 1/3 cup dry breadcrumbs
- 1/4 cup pasteurized camel milk, for crumbs
- 1 egg
- 1 tbsp Worcestershire sauce
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1 tbsp neutral oil
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 1 1/2 cups low-sodium beef stock
- 1/2 cup pasteurized camel milk, for gravy
Method
- Soak breadcrumbs in 1/4 cup milk for 5 minutes. Add beef, egg, Worcestershire, salt and pepper. Mix gently and shape four even oval patties.
- Heat oil in a wide skillet over medium heat. Cook patties 4 to 6 minutes per side until the centers reach 160°F. Transfer to a clean plate.
- Melt butter in the pan; cook mushrooms 7 to 9 minutes until browned and dry.
- Stir in flour for 1 minute. Gradually add stock and simmer 4 minutes until thick.
- Lower heat and stir in remaining milk. Return patties and warm gently in the gravy.
- Taste for salt and serve with potatoes.
Cook with confidence
Before you start
Before you start
The complete mushroom gravy is included. Patties must be evenly thick for predictable cooking. Measure the butter for gravy separately from the oil for searing.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat in gravy to 165°F.
Use the Same Pan
Sear patties about 4 minutes per side, remove, then brown 8 ounces mushrooms in the same butter and fond before building camel-milk mushroom gravy.
Return Only to Warm
Once patties are cooked through, they need only a brief return to hot gravy. Long simmering firms the beef.
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