INGREDIENTS:
For the Salisbury Steak:
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped onions
- 1/8 cup milk
- 1/8 cup heavy cream
- 1/8 cup beef stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chopped fresh thyme (or ½ teaspoon dry thyme)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ounce of white bread, crust trimmed off (1/2 cup)
- 1 egg, beaten
- 1 pound good-quality 80/20 ground chuck
- ½ pound good-quality ground sirloin
- ½ pound good-quality ground pork
For the Mushroom Sauce:
- 2 cups beef stock
- ¼ cup heavy cream
- Pinch of salt
- Few grinds black pepper
- ½ teaspoon chopped fresh thyme(or half that of dry)
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon Gravy Master
- 3 ounces butter divided
- 1 tablespoon extra virgin olive oil
- ¼ cup chopped onions
- 8 ounces mushrooms sliced
- 2 ounces flour
INSTRUCTIONS:
- In a medium sauté pan, melt butter in olive oil and cook onions for three minutes over medium heat.
- Remove from heat and add milk, cream, stock, Worcestershire sauce, thyme, onion powder, garlic powder, salt, pepper and the bread.
- Mix to combine letting bread soak up all liquid.
- Once mixture is completely cool, add beaten egg and stir again to dissolve bread and egg into mixture.
- In a large bowl, combine three meats and add onion and bread mixture.
- Gently work mixture with your hands but do not over work the meat.
- Form into five equal sized football shaped patties.
- In a medium sauce pan, heat beef stock, cream, salt, pepper, thyme, Worcestershire sauce and Gravey Master. Hold on medium heat.
- In a large skillet, heat 1 ounce of butter and olive oil over medium high heat.
- Once hot and frothy, add the five patties and cook about five minutes on each side.
- Gently remove to a platter. They will not be fully cooked at this point.
- Add the onions to the pan and cook over same heat for one minute.
- Add the mushrooms and increase heat to almost high.
- Cook for four or five minutes until mushrooms are browned and have absorbed the liquid.
- Remove mushrooms to a bowl and set aside.
- Reduce heat to medium and add the remaining two tablespoons of butter. Once melted add flour and cook for four or five minutes until raw flour smell is gone.
- One third at a time add hot stock whisking with each third.
- Add reserved mushrooms and stir with wooden spoon.
- Add Salisbury steaks to sauce, along with any liquid from the platter and then spoon sauce over top of each steak.
- Cover pan and cook on medium low for 15-20 minutes or until a probe thermometer reaches 140 degrees when inserted into the center of one of the steaks.
- Serve steaks with mashed potatoes and spoon mushroom sauce over both.
Source : Get Cookin with Chef Ron Lock
Share It To Your Friends!
Loading...
