Blue Cheese stuffed Salisbury Steak with Mushroom Gravy

Dr. James Salisbury invented this in 1897 and thought it was the healthiest thing you could eat.  I jazzed it up a bit.


3 pounds lean ground sirloin (90% lean)

1/2 cup finely chopped onion

3 tablespoons tomato paste

1 1/2 teaspoons salt

1 teaspoon pepper

6 ounces of block blue cheese, cut into 6 rectangles

3 tablespoons vegetable oil

4 tablespoons butter

Flour for dredging

1 1/2 cups beef stock

1 pound cremini mushrooms, cleaned and de-stemmed


Place sirloin in a large bowl, and with hands, mix in onion, tomato paste, salt and pepper.  Form into 6 oval patties.  Make a small trough in the center of each and bury a piece of the blue cheese, sealing well.

Heat oil and butter in a large skillet.  Dredge each pattie generously in flour and brown on both sides over medium heat.  Pour stock over, cover, reduce heat and let simmer 20 minutes.

Meanwhile, process mushrooms in a food processor until very fine (almost a paste).  Add to skillet and mix around a little.  Continue cooking, uncovered, for ten minutes.  Serves 6.  Note:  Great with mashed potatoes and that wonderful mushroom gravy.