Christmas Salisbury Steak with Onion Gravy and Macaroni Cheese

A Christmas interpretation of Salisbury steak works well when the seasoning palette is deepened with warming aromatics and the gravy is enriched to holiday-level richness. The macaroni and cheese can be slightly more custardy and baked with a golden finish, which pairs well with the seared patties and onion gravy.

Serves: 2
Prep time: 25 minutes
Cooking time: 45 minutes
Total time: 70 minutes

Equipment

• 1 medium mixing bowl

• 1 small mixing bowl

• Chef’s knife and board

• Ovenproof skillet or sauté pan

• Medium saucepan

• Whisk

• Wooden spoon

• 8-by-8-inch baking dish (or similar)

• Colander

Christmas Salisbury Steak with Rich Onion Gravy

Ingredients

For the steak patties

• 300 g (about 10.5 oz) ground beef, preferably 80/20

• 1 small onion, grated

• 1 garlic clove, minced

• 1 egg yolk

• 2 tbsp breadcrumbs

• 1 tsp Worcestershire sauce

• 0.5 tsp Dijon mustard

• 0.25 tsp ground allspice

• 0.25 tsp nutmeg

• 1 tbsp chopped fresh parsley

• Salt and black pepper

For the Christmas onion gravy

• 1 large onion, thinly sliced

• 2 tbsp butter

• 1 tbsp olive oil

• 1 tbsp flour

• 180 ml beef stock

• 60 ml red wine

• 1 tsp Worcestershire sauce

• 1 tsp cranberry jelly or redcurrant jelly

• 1 bay leaf

• Salt and pepper

Method: Salisbury Steak

1. Combine the ground beef, grated onion, garlic, egg yolk, breadcrumbs, Worcestershire sauce, mustard, allspice, nutmeg, parsley, salt, and pepper in the mixing bowl. Mix gently until cohesive.

2. Form into two oval patties about 2 cm thick. Chill for 10 minutes to firm.

3. Heat the butter and olive oil in the skillet over medium-high heat. Add the patties and sear for 3 to 4 minutes per side until well browned. Remove to a plate.

Method: Rich Onion Gravy

1. In the same skillet, lower heat to medium, add a small knob of butter if needed, then add the sliced onions. Cook 10 to 12 minutes until deeply softened and caramelized.

2. Sprinkle the flour over the onions and stir for 1 minute to form a roux.

3. Add the red wine, scraping the bottom of the pan. Reduce by half.

4. Add the beef stock, Worcestershire sauce, cranberry or redcurrant jelly, and bay leaf. Simmer 5 to 7 minutes until thickened and glossy.

5. Return the patties to the pan, spoon gravy over the top, cover loosely, and simmer 10 minutes. Adjust seasoning.

Christmas Macaroni and Cheese (Serves 2)

Ingredients

• 150 g dried macaroni

• 1.5 tbsp butter

• 1 tbsp flour

• 200 ml whole milk

• 80 g mature Cheddar, grated

• 20 g Gruyère, grated

• 1 pinch nutmeg

• 1 tsp Dijon mustard

• Salt and pepper

Preparation

1. Heat oven to 190°C (375°F).

2. Cook the macaroni in salted boiling water until just shy of al dente. Drain.

3. In the saucepan, melt the butter over medium heat, add flour, and whisk to a smooth roux. Cook 1 minute.

4. Gradually add the milk, whisking constantly, until smooth and thickened.

5. Add Cheddar, Gruyère, nutmeg, mustard, salt, and pepper. Stir until melted.

6. Fold in the cooked macaroni. Transfer to the baking dish.

7. Bake 15 to 20 minutes until bubbling and lightly browned.