Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy
Yield
4servings
Yield
4servings
Salisbury Steak with Mushroom Gravy
Yield
4servings
Yield
4servings
Ingredients
  • 4ounces baconsmall dice
  • 1 cup onionsvery small dice
  • 8ounces cremini mushroomschopped, small dice
  • 2 1/2teaspoons fine salt
  • 1/2cup shallotsminced
  • 2sprigs thyme
  • 1sprig rosemary leaves
  • 1/2cup dry red wine
  • 2tablespoons flour
  • 2cups veal stock
  • 1/2cup cream
  • 1 pounds ground beef
  • 3/4pounds ground veal
  • 1/2pound ground pork
  • 2large egg yolks
  • 2teaspoons Dijon mustard
  • 1 1/2teaspoons Worcestershire sauce
  • 1tablespoon garlicminced
  • a/n black pepper
  • 2tablespoons buttercold
  • 2tablespoons chivesminced
Yield:
Instructions
  1. In a large skillet over medium-high heat, cook the bacon until most of the fat is rendered but it is not yet crisp.
  2. Transfer the bacon to a bowl and set aside
  3. Add the chopped onions to the fat in the pan and cook, stirring occasionally, until very soft and caramelized around the edges, about 6 minutes. Spoon out the onions and add to the bowl with bacon.
  4. Combine the onions with the bacon in the bowl and mix well together.
  5. Heat the bacon fat back up and add the mushrooms and 1 teaspoon of the salt, and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 minutes.
  6. Add the minced shallots, thyme, and rosemary, and cook until the shallots are soft, about 2 minutes.
  7. Add the red wine and cook until almost completely evaporated.
  8. Sprinkle the flour over the shallots and mushrooms, and stir to combine. Cook for 1 minute.
  9. Add the veal stock and cook for 5 minutes, until thickened.
  10. Add 1/2 cup of the heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 minutes.
  11. Cover and keep hot while you prepare the meat patties.
  12. Preheat the broiler to 500 degrees F or a large pan for pan searing patties.
  13. In the mixing bowl with the onion-bacon mixture, add the beef, veal, pork, 2 tablespoons of cream, egg yolks, mustard, Worcestershire Sauce, garlic, remaining 1 1/2 teaspoons of salt, and pepper, and mix lightly but thoroughly.
  14. Shape into 4-10 oz patties, keeping the patties 1-inch thick, and transfer to a baking sheet.
  15. Broil or pan fry the patties for about 6 minutes on each side or until medium well.
  16. Add the meat pan drippings, butter, and chives to the sauce and stir until the butter is thoroughly incorporated.
  17. Taste and adjust the seasoning if necessary.
  18. Serve the patties immediately with some of the mushroom sauce ladled over the top.