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Receta Emerilized Salisbury Steak, Mushroom Gravy, Mashed Potatoes
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Ingredientes
- 1/2 lb sliced bacon cut 1/2" pcs
- 1 1/2 c. minced yellow onions
- 1 lb cremini or possibly button mushrooms wiped clean, and thinly sliced
- 2 1/2 tsp salt
- 1/2 c. chopped shallots
- 2 sprg fresh thyme
- 1 sprg fresh rosemary leaves
- 1/2 c. dry red wine
- 2 Tbsp. flour
- 2 c. rich beef stock
- 1/2 c. heavy cream plus
- 2 Tbsp. heavy cream
- 1 1/2 lb grnd beef such as chuck
- 3/4 lb grnd veal
- 1/2 lb grnd pork
- 2 x egg yolks
- 2 tsp Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 Tbsp. chopped garlic Freshly-grnd black pepper to taste
- 2 Tbsp. cool unsalted butter
- 2 Tbsp. minced chives
- 3 x garlic heads top 1/2" cut away
- 3 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 lb russets or possibly Yukon Gold potatoes peeled, and cut into 1" cubes
- 1 stk unsalted butter room temperature
- 3/4 c. heavy cream
Direcciones
- In a large skillet over medium-high heat, cook the bacon till most of the fat is rendered but it is not yet crisp. Transfer the bacon to the bowl of a food processor and set aside. Remove all but 3 Tbsp. of the bacon fat from the skillet. Reserve the additional rendered bacon fat in a small bowl and set aside.
- Add in the minced onions to the fat in the pan and cook, stirring occasionally, till very soft and caramelized around the edges, about 6 min. Combine the onions with the bacon in the bowl of the food processor and process till smooth. Transfer to a large bowl and set aside to cold.
- Heat 3 Tbsp. of the remaining bacon fat in the pan. Add in the mushrooms and 1 tsp. of the salt, and cook, stirring occasionally, till they have released their liquid and are golden around the edges, about 5 min. Add in the chopped shallots, thyme, and rosemary, and cook till the shallots are soft, about 2 min. Add in the red wine and cook till almost completely evaporated.
- Sprinkle the flour over the shallots and mushrooms, and stir to combine. Cook for 1 minute. Add in the beef stock and cook for 5 min, till thickened. Add in 1/2 c. of the heavy cream, stir to combine, and cook till the sauce is thick sufficient to coat the back of a spoon and the flavors come together, about 6 min. Cover and keep warm while you prepare the meat patties.
- Preheat the broiler to 500 degrees.
- In the mixing bowl with the pureed onion-bacon mix, add in the beef, veal, pork, remaining 2 Tbsp. of heavy cream, egg yolks, mustard, Worcestershire Sauce, garlic, remaining 1 1/2 tsp. of salt, and pepper, and mix lightly but thoroughly.
- Shape into 6 oval patties, about 1 c. each, and 1-inch thick, and transfer to a nonstick baking sheet or possibly broiling pan. Broil the patties close to the heat source, about 4 min on each side for medium-rare.
- Add in the meat pan drippings, butter, and chives to the sauce and stir till the butter is thoroughly incorporated. Taste and adjust the seasoning if necessary.
- Serve the patties immediately with the Roast Garlic Mashed Potatoes, with some of the mushroom sauce ladled over the top.
- Roast Garlic Mashed Potatoes: Preheat the oven to 375 degrees.
- Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper, and roast for till the garlic is very tender and golden, about 1 hour. Remove from the oven and let cold. When cold sufficient to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic till smooth.
- Place the potatoes and 1 tsp. of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook till fork tender, about 15 min. Drain in a colander. Return to the saucepan over medium heat and cook 1 minute. Reduce the heat to low, add in the mashed garlic and butter, and mash using a hand-held masher. Add in the cream and continue to mash till thoroughly combined and the desired consistency is reached. Season, to taste, with salt and pepper, and serve immediately.
- This recipe yields 6 generous servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 684g | |
| Recipe makes 6 servings | |
| Calories 1088 | |
| Calories from Fat 706 | 65% |
| Total Fat 79.06g | 99% |
| Saturated Fat 37.16g | 149% |
| Trans Fat 0.0g | |
| Cholesterol 269mg | 90% |
| Sodium 1740mg | 73% |
| Potassium 1832mg | 52% |
| Total Carbs 41.11g | 11% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.13g | 3% |
| Protein 49.53g | 79% |
