Nature And Life

Salisbury steak, garlic, mashed potatoes, mushroom and onion gravy

Salisbury steak, garlic, mashed potatoes, mushroom and onion gravy
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Salisbury Steak Garlic Mashed Potatoes Mushroom and Onion Sauce
⅓ cup breadcrumbs
1 egg
1 small yellow onion – grated with the juice it produces
1 tsp. kosher salt

fixings :

+For steak:
°1/3 cup of rusk
°1 egg
°1 little yellow onion ground
°1 teaspoon legitimate salt
°1/2 teaspoon dark pepper
°1 pound lean ground meat, like 90/10
°1 tablespoon of additional virgin olive oil
+For the mushroom stock:
°2 tablespoons of spread
°8 oz. cut mushrooms I utilized little portobellas (cremini)
°2 tablespoons of regular baking flour
°2 cups hamburger stock
°Legitimate salt to taste
°Dark pepper to taste

*Techniques :

In an enormous bowl, blend the ground onion (and its juices), bread pieces (1/3 cup), egg, legitimate salt (1 teaspoon), and dark pepper (1/2 teaspoon) until very much joined.
Add the ground hamburger to the bowl and blend in with the breadcrumbs and onion combination. I suggest involving your hands for this.
Partition the meat blend equitably into four. The simplest method for doing this is to press the meat combination into the lower part of the bowl and utilize your finger to “draw” lines separating it into four quarters. Structure 4 oval patties with your hands around 3/4 of an inch thick.
Heat skillet on high intensity. Solely after it gets hot (after around 2 minutes), add the olive oil (1 tablespoon) to the dish and twirl to cover.
Add the patties to the hot skillet and cook for 2 minutes on each side – they ought to be well carmelized. For the best tone, don’t move them until the 2 minutes are up.
Eliminate patties to a plate.
Add the margarine (2 tablespoons) to the skillet, then, at that point, add the cut mushrooms after it has dissolved.
Cook the mushrooms for 2 minutes, until brilliant. Then, at that point, sprinkle flour (2 tablespoons) on top of the mushrooms. Mix in the mushrooms, brush each with flour and keep cooking for one more moment.
Add the meat stock (2 cups), mixing continually to integrate the flour, and bring to a stew.
Add the steaks back to the sauce combination and stew, revealed, for an additional 5 minutes, or until just cooked through and the sauce has thickened.
Efficient tip: Structure the patties early and store them in the cooler for as long as 2 days.
Way to save cash: Search for ground meat at a bargain or get it in mass to store in your cooler. Remove it from the cooler 24 hours prior to making this recipe. You can likewise effectively make your own bread pieces by toasting two cuts of bread and utilizing a food processor to split them up.
For a sans dairy rendition: Utilize more olive oil rather than margarine to make the sauce.
For a without gluten rendition: Use sans gluten breadcrumbs for the steak and use cornstarch rather than flour (added after sauce in the slurry) for the sauce.


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