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Receta Emerilized Salisbury Steak, Mushroom Gravy, Mashed Potatoes
by Global Cookbook

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the broiler to 500 degrees.
  6. 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.
  7. 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.
  8. 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.
  9. Serve the patties immediately with the Roast Garlic Mashed Potatoes, with some of the mushroom sauce ladled over the top.
  10. Roast Garlic Mashed Potatoes: Preheat the oven to 375 degrees.
  11. 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.
  12. 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.
  13. This recipe yields 6 generous servings.
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