Salisbury Steak with Mushroom Gravy

FREE RECIPE PREVIEW

Ingredients — preview

• 4 ounces bacon small dice
• 1 cup onion very small dice
• 8 ounces cremini mushrooms chopped, small dice
• 2 1/2 teaspoons fine salt
• 1/2 cup shallots minced
• 2 sprigs thyme
• 1 sprig rosemary leaves
• 1/2 cup dry red wine
• 2 tablespoons flour
• 2 cups veal stock

Preparation — preview

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.