Salisbury Bistek: Filipino-Style Salisbury Steak With Calamansi And Onion Gravy Recipe


For the "Steak" Patties
  • 1.5 pounds ground beef
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fish sauce
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
For the Sauce
  • 2 tablespoons Canola oil, divided
  • 1 onion, thinly sliced into rings
  • 1/3 cup white wine
  • 1/4 cup soy sauce
  • 1/4 cup fresh calamansi juice, or fresh lemon juice
  • 3/4 cup beef stock, or water
  • 2 teaspoons cornstarch
  • 2 teaspoons brown sugar
  • Salt and pepper, to taste
  • 2 tablespoons freshly chopped parsley, for garnish
Salisbury Bistek: Filipino-Style Salisbury Steak With Calamansi And Onion Gravy Recipe


For the "Steak" Patties
  1. Add all the ingredients for the steak patties to a medium bowl, then gently mix with your hands until just combined.
  1. Form 4-6 oblong patties from the meat mixture, each patty about 1/4-inch thick. Set patties aside.
For the Sauce
  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until the oil begins to shimmer.
  2. Add the onions to the pan, and cook until softened and lightly browned, stirring often, 4-6 minutes.
  3. Transfer the onions to a large plate and set aside
  4. Add the last 1 tablespoon of oil to the same pan.
  5. Working in batches, cook the beef patties in the pan until browned on both sides, 2-3 minutes per side.
  6. Transfer the patties to the same plate as the onions and set aside.
  7. Pour the white wine into the pan, scraping the bottom of the pan with a wooden spoon. Continue to cook for 2-3 minute more.
  8. Combine the soy sauce, calamansi juice, beef stock, cornstarch, and brown sugar in a small bowl, then pour contents into pan.
  9. Increase the heat to high, and bring the liquid in the pan to a boil. Continue to cook until the sauce reduces and thickens slightly.
  10. Taste the sauce. If it is too sour, add more water, and season with salt and pepper as desired.
  11. Reduce heat to low, then return the onions and beef patties to the pan, along with any juices that have accumulated in the plate.
  12. Cover the pan, and simmer for 3-5 minutes more until the patties are cooked through.
  13. Serve steaks and sauce with steamed rice. Garnish with parsley.

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