If you can’t make it down to the Sunshine State for the annual South Beach Wine & Food Festival (Feb 19-22), don’t fret — we’ve got the perfect recipe to transport you there (well, minus the warm weather).
Chef Amanda Freitag shared her “jazzed up” recipe for salisbury steak and portobello mushrooms, which she’ll be serving at the festival’s Meatopia: The Q Revolution on Saturday. For the event, the Chopped judge will be joining chefs like Guy Fieri to cook every part of a variety of animals over open wood fires.
“It’s such a nostalgic dish for me,” Freitag tells PEOPLE. “I’m lucky that what I do lets me revisit and add. Ultimately, it’s food — why not have some fun with it.”
Let out your inner meat-lover and recreate the revamped dish for dinner tonight.
Salisbury Steak with Grilled Portobello Mushrooms
Makes 4 servings
4 tbsp. unsalted butter
1 shallot, chopped
2 garlic cloves, chopped
1 celery stalk, diced
½ large Portobello mushroom or 1 small Portobello, diced
¼ cup flour
4 cups chicken stock
1 ½ lb. ground beef
1 tsp. dry mustard powder
1 tbsp. Worcestershire sauce
¼ cup Spanish onion, diced
Freshly ground black pepper
2 Portobello mushrooms
1 tbsp. extra- virgin olive oil
1. For the mushroom gravy, place a 2 qt. sauce pot over medium heat and add the butter to melt. When the butter is bubbly add the shallots, garlic, celery, diced mushrooms and cook for 2 minutes.
2. Add in the flour and cook for an additional 2 minutes on low heat. Stir in the chicken stock and bring to a simmer. Cook for 10 minutes. Blend smooth with a hand blender and set aside.
3. Preheat a grill or grill pan to high heat.
4. In a bowl mix beef, mustard powder, Worcestershire sauce, onions and salt and pepper to taste. Form into 4 patties and flatten slightly.
5. Remove stem from Portobello mushrooms and season with salt, pepper and olive oil.
6. Put the steak patties on the grill and sear to create grill marks. Turn the patties over and cook on the other side. Cook the patties to medium-rare or your desired degree of doneness. Grill the Portobello mushrooms on the same grill in the same manner, making sure you create grill marks. Serve with mushroom gravy.
—Ana Calderone, @anacalderone
This embed is invalid