Ethiopian Berbere Salisbury Steak

Ethiopian Berbere Salisbury Steak

Ethiopian Berbere Salisbury Steak is a twist on a classic Salisbury Steak. The Berbere Spice adds some spicy heat to the steaks, along with a savory flavor. We have a traditional version on our website as well. Salisbury Steak is a dish we grew up on, but isn’t seen too much on menus anymore. This version takes the traditional recipe, adds the Berbere Spice for a spicy flavor layer, and shallots instead of onions which have a more subtle flavor. You can adjust the amount of Berbere Spice used to suit your taste.

We still serve our steaks with mashed potatoes which are so delicious with the Berbere spiced gravy. You can also substitute noodles, or rice. Add a seasonal vegetable or a small side salad, and you’re ready to serve up an outstanding meal to your family and guests. Our recipe portion is about 6-7 ounces per steak. If you want smaller portions, divide seasoned meat into 6 steaks. Enjoy!

Serves 4 to 6

Ingredients:
1 ½ Pounds Ground Beef. Use at Least 85% Lean
1 ½ Cups Panko Break Crumbs
2 ½ to 3 Teaspoons Berbere Spice, Divided (Use the extra ½ teaspoon if you like it a bit spicier.)
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
3 Tablespoons Olive Oil, Divided
3 to 4 Medium Shallots. Peel and cut lengthwise so they hold their shape.
3 Tablespoons Butter
4 Tablespoons Flour
3 Reduced Sodium Beef Bullion Cubes. We crush them before use so they dissolve faster.
3 Cups Water
2 Teaspoon Dried Rubbed Sage (Optional)
Cooked mashed potatoes for serving.

Directions:
In a large mixing bowl, add the ground beef and Panko bread crumbs. Mix together a bit. Add 1 ½ teaspoons of the Berbere Spice, Salt and Pepper. Mix thoroughly to combine the Panko and spices. Divide the seasoned mixture into 4 portions, or 6 if you want smaller steaks.

In a large non-stick skillet over medium-high heat, add 2 tablespoons of the oil. When it starts to shimmer, carefully add the seasoned steaks. Cook for about 2 minutes until nicely browned. Turn over and cook another 2 minutes until browned. Transfer them to a plate and loosely cover with foil.

Reduce the heat to medium. Add the remaining tablespoon of oil. Place the shallots cut side down. Cook for about 2 ½ minutes, until browned. Transfer them to the plate with the steaks.

Add the 3 Tablespoons of butter. When melted, add the flour, crushed bullion cubes, and remaining teaspoon of Berbere Spice. Whisk with a non-metal whisk to combine well. Add a bit of water if needed to get a better smooth roux consistency. Add the water and optional sage, whisking to combine. Increase temperature, and simmer for a few minutes, whisking occasionally until thickened.

Transfer the Salisbury steaks and shallots back to the skillet. Pour any juices back into the pan as well. Continue to simmer for about 5 minutes, turn over and simmer another 5 minutes, or until the internal temperature is 165ºF, using an instant-read thermometer.

Serve each steak with the cooked mashed potatoes, topped with the delicious gravy. Add your side vegetable or small salad, and dinner is served!