Salisbury steak hails from the late 19th century, invented by a Civil War doctor named, naturally, Salisbury. He conceived of a meal he thought would offer all the nutrients the human body would need: meat, meat, and more meat. (He thought vegetables were poison!) Like medicine, he thought his Salisbury steak should be eaten three times a day. We don't recommend eating these meatballs three times a day, but we think you'll be tempted to: a delicious mushroom sauce drapes these perfectly textured meatballs. The garlicky green beans on the side wouldn't have been Dr. Salisbury's prescription, but they're a darn tasty addition.
Trim ends off green beans.
Peel and mince shallot.
Thinly slice garlic.
Thinly slice mushrooms. Mince four mushroom slices.
Make the Meatball Mixture
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shallot and minced mushroom to hot pan. Stir often until lightly browned, 3-4 minutes.
Remove from burner and transfer to a mixing bowl.
Wipe pan clean and reserve.
Add ground beef, half the sour cream (reserve remaining for sauce), ½ tsp. salt, and a pinch of pepper to shallot-mushroom mixture and combine thoroughly. Form mixture into six equally-sized meatballs, about the size of golf balls.
Sear the Meatballs
Return pan used to cook mushrooms to medium-high heat and add 2 tsp. olive oil.
Add meatballs to hot pan and cook on three sides until well-browned, 2-3 minutes per side.
Transfer meatballs to a plate.
Drain excess oil from pan and reserve.
Finish the Meatballs
Return pan used to sear meatballs to medium heat and add 1 tsp. olive oil. Add sliced mushrooms to hot pan and cook undisturbed until browned on one side, 2-3 minutes.
Add ½ cup water, demi-glace, and meatballs and any accumulated juices to hot pan. Stir occasionally until slightly thickened and meatballs reach a minimum internal temperature of 160 degrees, 3-5 minutes.
Remove from burner and swirl in remaining sour cream.
While meatballs cook, cook green beans.
Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add garlic and cook, 30 seconds.
Add green beans and cook 1 minute.
Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and cook until tender, 3-5 minutes.
Remove from burner.
Plate dish as pictured on front of card. Bon appétit!