Salisbury Steak with Mushroom Sauce

Name: Salisbury Steak with Mushroom Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters balsamic vinegar; 946 milliliters beef stock; 1 carrot, diced; 4 servings Flour, for dredging; 4 sprigs fresh thyme; 3 cloves garlic, minced; 3 cloves tablespoon minced garlic (about; 473 milliliters heavy cream; 59 milliliters extra-virgin olive oil; 1 onion, minced; 4 servings Grated Parmesan, optional; 680 grams English peas, or 2 pounds frozen peas; 907 grams russet potatoes, peeled and cut into large chunks; 4 servings Salt and freshly ground black pepper; 227 grams shiitake mushrooms, stemmed, caps quartered; 454 grams boneless steaks (about each); 118 milliliters (2 sticks) unsalted butter, at room temperature; 1 Tbsp unsalted butter; 227 grams white button mushrooms, quartered

Salisbury Steak with Mushroom Sauce might be just the main course you are searching for. One serving contains 1600 calories, 60g of protein, and 109g of fat. This recipe serves 4. A mixture of garlic, peas, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It will be a hit at your valentin day event.

Instructions

Preheat oven to 300 degrees F.

Equipment you will use

Oven

Use a jaccard steak tenderizing tool, or tenderize the steak yourself with a fork.

Ingredients you will need

Steak

Lay the meat out in front of you, pushing it flat with your hands or a meat mallet, and pull it gently apart with tines of the fork until the meat is slightly pulled apart and tender. Season with salt and pepper and dredge in flour. In a large oven-safe skillet over medium-high heat, add olive oil and brown steaks, in batches if necessary, on both sides, about 2 minutes per side. Set aside, keep warm.

Ingredients you will need

Salt And Pepper

Olive Oil

Steak

All Purpose Flour

Meat

Equipment you will use

Meat Tenderizer

Frying Pan

Oven

Meanwhile, in a saucepan, reduce stock by half.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Season mushrooms with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Mushrooms

Saute quartered mushrooms in the same pan as the meat, in the leftover olive oil, until very brown, about 5 minutes.

Ingredients you will need

Mushrooms

Olive Oil

Meat

Equipment you will use

Frying Pan

Add butter, minced onion, carrot, thyme, and garlic. Cook until vegetables are caramelized, about 5 minutes, add balsamic vinegar and reduce for 1 to 2 minutes.

Ingredients you will need

Balsamic Vinegar

Vegetable

Butter

Carrot

Garlic

Onion

Thyme

Add broth, slide meat back into sauce, cover and bake until tender, about 1 hour.

Ingredients you will need

Broth

Sauce

Meat

Equipment you will use

Oven

Stack steaks with pea whipped potatoes and drizzle with balsamic/mushroom sauce.

Ingredients you will need

Mushrooms

Potato

Steak

Sauce

Put the potatoes in a large saucepan with cold water to cover by 3 inches. Salt the water, cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 minutes. While the potatoes are cooking, cook the peas in a separate saucepan of salted water. Simmer until just tender, about 3 to 5 minutes.

Ingredients you will need

Potato

Water

Peas

Salt

Equipment you will use

Sauce Pan

Remove with a sieve and cool on a baking sheet. When the potatoes are done, drain well, scatter on a baking sheet, and let cool for several minutes. In a small saucepan, heat 1/2 cup of the cream until it reaches a boil then simmer for a few minutes.

Ingredients you will need

Potato

Cream

Equipment you will use

Baking Sheet

Sauce Pan

Sieve

Add the cream to a blender with the cooked peas and puree until smooth. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cream

Peas

Equipment you will use

Blender

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the garlic and cook quickly until pale gold.

Ingredients you will need

Garlic

Add remaining cream, season, to taste, with salt and pepper and bring to a boil.

Ingredients you will need

Salt And Pepper

Cream

Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat.

Ingredients you will need

Potato

Butter

Garlic

Equipment you will use

Potato Ricer

Reduce the heat to low.

Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree.

Ingredients you will need

Emulsions

Potato

Butter

Fold the pea puree into the mashed potatoes and adjust seasoning, as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan, if desired.

Ingredients you will need

Seasoning

Parmesan

Potato

Salt

Serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

Inactive Prep Time: 15 minutes

Ease of preparation: easy

Equipment

Ingredients

Servings:

237milliliters

balsamic vinegar 946milliliters

beef stock 1

carrot, diced 4servings

Flour, for dredging 4sprigs

fresh thyme 3cloves

garlic, minced 3cloves

tablespoon minced garlic (about 473milliliters

heavy cream 59milliliters

extra-virgin olive oil 1

onion, minced 4servings

Grated Parmesan, optional 680grams

English peas, or 2 pounds frozen peas 907grams

russet potatoes, peeled and cut into large chunks 4servings

Salt and freshly ground black pepper 227grams

shiitake mushrooms, stemmed, caps quartered 454grams

boneless steaks (about each)118milliliters

(2 sticks) unsalted butter, at room temperature 1Tbsp

unsalted butter 227grams

white button mushrooms, quartered

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Wild & Wilder The Exhibitionist Merlot. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 19 dollars per bottle.