mytopleft

Saturday, October 15, 2016

Complicated but awesome food porn

Tonight I fixed salisbury steak using a fairly complicated recipe. It was worth the effort, as it tastes magnificent. You should seriously consider it. It does come in several steps, however.

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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