Looking for an affordable and delicious way to enjoy beef? Look no further than chopped steak! It’s a classic comfort food that’s easy to make and packed with flavor.
You might be thinking of Salisbury steak, and while the two dishes are similar, they aren’t quite the same. The ingredients and preparation methods differ slightly, giving them each a unique taste.
Ready to get cooking? This article will walk you through everything you need to know to make a fantastic chopped steak recipe, including ingredients, preparation steps, cooking methods, serving suggestions, and some helpful tips along the way.
What is Chopped Steak?
Chopped steak is basically a ground beef patty. You’ll often see it served smothered in gravy.
It’s similar to Salisbury steak, but there’s a key difference. Salisbury steak usually has breadcrumbs and other ingredients mixed in to bind it together. Chopped steak? Not always.
Depending on where you live, you might know it by a different name. But no matter what you call it, it’s a simple dish that’s easy to customize with your favorite seasonings and toppings.
Ingredients for Delicious Chopped Steak
Here’s what you’ll need to make a chopped steak that’s so good, you’ll want to add it to your regular rotation:
The Ground Beef
Start with about a pound of ground beef. I usually go for ground sirloin with a 90/10 lean-to-fat ratio. The fat adds flavor and keeps the steak from drying out.
Flavor Enhancers
- Onions and Garlic: Caramelizing the onions is key to getting that rich, savory flavor. You’ll want about half of a large onion and two cloves of garlic, minced.
- Mushrooms: These add an umami flavor that complements the beef perfectly. Button mushrooms are a good choice.
- Seasonings and Spices: Worcestershire sauce, Dijon mustard, paprika, oregano, coriander, salt, and pepper are essential. You can also add fresh herbs like thyme or rosemary for extra flavor.
The Gravy Base
- Butter or Oil: A little fat helps create a rich gravy. Butter adds a velvety texture.
- Flour: This is what thickens the gravy.
- Beef Stock: Use a good-quality beef stock for the best flavor. It’s the foundation of the gravy, so don’t skimp!
Making the Chopped Steak Patties
Okay, here’s how we make the patties. The key is to be gentle with the meat. Overworking it will make them tough.
- Combine Ingredients: In a large bowl, mix everything except the ground beef. Really get those flavors blooming together. Then, and only then, gently fold in the ground beef. Use your hands; it’s the best way to avoid overmixing.
- Form the Patties: Divide the mixture into equal portions. I like 8-ounce patties – they’re hearty! Gently shape them into patties about ¾-inch thick. Don’t press too hard! They should be roundish but don’t stress about perfection.
- Season the Patties: Now, season those patties generously with salt and pepper. Don’t be shy! Let them sit for about 10 minutes after seasoning. This lets the salt penetrate and helps them develop a nice crust when you cook them.
Cooking the Chopped Steak
Now comes the fun part: transforming that ground beef into a delicious meal!
Searing the Patties
First, heat up some oil or, even better, bacon fat in a skillet over medium-high heat. Once it’s shimmering, carefully place your patties in the pan. Don’t overcrowd the skillet; you may need to work in batches. The key here is to get a nice, flavorful sear on the outside. This creates a beautiful brown crust and adds tons of depth to the flavor. Sear for about 2-3 minutes per side, until deeply browned.
Making the Gravy
Remove the patties from the skillet and set them aside. Now, add some sliced onions and mushrooms to the same skillet, using the leftover fat and browned bits. Sauté them until they’re beautifully caramelized, about 12-15 minutes. Caramelizing is crucial—it brings out the natural sweetness and intensifies the flavor.
Next, sprinkle some flour over the onions and mushrooms and cook for a minute or two. This creates a roux, which is what will thicken our gravy. Gradually whisk in the beef stock, making sure to scrape up all those delicious browned bits (the fond) from the bottom of the pan. These bits are packed with flavor! Simmer until the gravy thickens to your desired consistency.
Simmering the Chopped Steak
Return the seared patties to the skillet and nestle them into the gravy. Simmer for about 20-25 minutes, or until the patties are cooked through. For perfectly cooked chopped steak, use a meat thermometer to check the internal temperature. You’re aiming for 165°F.
What to serve with chopped steak
Chopped steak is a versatile dish that can be paired with a variety of sides. Here are a few ideas to get you started:
Classic Side Dishes
- Mashed potatoes: Creamy mashed potatoes are a perfect complement to the rich flavor of chopped steak.
- Roasted potatoes: For a heartier option, try roasted potatoes with herbs and garlic.
- Rice: Plain white rice or brown rice can soak up the delicious gravy from the steak.
- Hash browns: Crispy hash browns are a great way to add some texture to your meal.
Vegetable Accompaniments
- Green beans: A simple side of green beans adds a touch of freshness.
- Asparagus: Grilled or roasted asparagus is a sophisticated choice.
- Steamed broccoli: Broccoli provides a healthy dose of vitamins and fiber.
Garnishes
- Fresh parsley: A sprinkle of fresh parsley brightens up the dish.
- Chopped chives: Chives add a mild onion flavor.
Tips and Troubleshooting
Like any recipe, there are a few little tricks that can make cooking chopped steak a snap. Here are a few of my favorites:
Prep Ahead
You can make the steaks up to 8 hours before you plan to cook them. Just keep them covered in the refrigerator.
Storage
Cooked chopped steak will last for up to 3 days in an airtight container in the refrigerator. You can also freeze it for up to 2 months.
Common Issues and Solutions
- Tough Steak: The most common reason for tough steak is overcooking. Use a meat thermometer to keep an eye on the internal temperature.
- Bland Flavor: Don’t be afraid to play with the seasonings! Also, using a good quality beef stock makes a huge difference.
- Thin Gravy: A beurre manié (equal parts softened butter and flour, kneaded together) is your best friend when it comes to thickening up a gravy at the last minute. Just whisk it in a little bit at a time until you get the consistency you want.
Wrapping Up
Chopped steak is easy to make, and it tastes great. I hope you’ll try this recipe and adjust it to suit your tastes.
Because it’s so affordable and versatile, chopped steak is an ideal choice for a quick, satisfying, and budget-friendly weeknight meal.