To make the actual salisbury steaks, you will need 1 tbsp of butter, 1/2 cup chopped onions, 1 tbsp olive oil (they call for extra virgin, but there are no virgins in my house), 1/8 cup of milk (that means 2 tbsp), 1/8 cup of heavy cream, 1/8 cup of beef stock, 1/2 tsp of onion powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp thyme, 1/4 tsp pepper, 1/2 cup of bread, without crusts (about 3 pieces of bread), 1 beaten egg, 1 tsp of Worcestershire sauce,1 pound of 80/20 ground chuck, 1/2 pound of ground sirloin (very lean ground beef will do -- 7 percent fat or less), and 1/2 pound ground pork:
In a medium sauce pan, melt the butter in the olive oil over medium heat, and toss in the onions:
Cook them for a couple minutes, then remove from the heat. Add the milk, cream, beef stock, Worcestershire sauce, thyme, onion powder, garlic powder, salt, pepper and bread:
Mix that shit up right, letting the bread soak up the liquid:
Meanwhile, back at the ranch, put the meat in a large bowl. No need to start mixing yet:
When the bread-and-other-stuff mixture is cool, stir in the beaten egg:
Add that to the meat:
Mix that shit up right:
Form 5 or 6 football-shaped patties out of the mixture. Put that stuff on a plate for a minute:
Now, in a large skillet, melt a tbsp of butter and add a tbsp or 2 of olive oil. Again with the virgin stuff -- I don't care what kind of olive oil you use. Heat it over medium high heat, and when nice a frothy, add you chunks o' meat:
Cook for about 5 minutes per side, then platter those bad boys. No, they're not done yet, but be patient:
Now, for the mushroom sauce, you will need 2 cups of beef stock, 1/4 cup of heavy cream, a pinch of salt, a little pepper, 1/2 tsp of thyme, 1/2 tsp of Worcestershire sauce, 3 tbsp of butter (you actually just used one, plus the olive oil), 1 tbsp of olive oil, 1/4 cups chopped onions, 8 ounces of sliced mushrooms and 2 ounces of flour (about 2 tbsp):
In the oil-butter-juice mix left after you cooked the meat, add the onions and sautee for a couple minutes:
Then throw in the mushrooms and turn the heat almost to high, browning the 'shrooms:
Remove that mixture to a bowl and set aside. Next, melt 2 tbsp of butter in the same skillet and add the flour:
Stir it over medium heat for about 5 minutes until smooth and no longer smelling like flour:
In a medium saucepan, combine the beef stock, cream, salt, pepper, thyme, and Worcestershire sauce:
Heat that up and keep it ready. Might want to have it ready before you do the flour-butter roux thing. Anyway, gradually add the beef stock mixture to the flour-butter roux, stirring constantly:
Add the onion-mushroom mix:
Add the meat, and spoon the mushroom mix over the top:
Cover and cook for 15-20 minutes:
Looks good, don't it:
You can serve with mashed potatoes, corn, whatever. We threw in broccoli, bread and peas:
Worked out pretty good. Bon appetit.
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