Emeralized Salisbury Steak

Submitted by Carmen B.

"This is a recipe from Chef Emeril Lagasse. I haven't made it yet as I don't have a food processor, but wanted to share it because it looks very good."

 

• Ready In: 2hrs 35mins
• Ingredients: 21
• Serves: 6

ingredients

• 1⁄2 lb bacon, cut into 1/2 inch pieces
• 1 1⁄2 cups yellow onions, chopped
• 1 lb cremini mushrooms or 1 lb button mushroom, wiped clean & thinly sliced
• 2 1⁄2 teaspoons salt
• 1⁄2 cup shallot, minced
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary leaf
• 1⁄2 cup dry red wine
• 2 tablespoons flour
• 2 cups beef stock
• 6 tablespoons heavy cream
• 1 1⁄2 lbs ground beef
• 3⁄4 lb ground veal
• 1⁄2 lb ground pork
• 2 egg yolks
• 2 teaspoons Dijon mustard
• 1 1⁄2 teaspoons Worcestershire sauce
• 1 tablespoon garlic, minced
• black pepper
• 2 tablespoons cold unsalted butter
• 2 tablespoons chives, chopped

directions

1. In a lrg skillet over medium-high heat, cook bacon until most of the fat is rendered but is not yet crisp.
2. Transfer bacon to the bowl of a food processor and set aside.
3. Remove all but 3 tbsp.
4. of the bacon fat from skillet and reserve the removed bacon fat in a small bowl and set aside.
5. Add onions to the fat in the pan and cook, stirring occasionally, until very soft and carmelized around the edges, about 6 minutes.
6. Combine the onions with the bacon and process until smooth.
7. Transfer to a lrg bowl and set aside.
8. Heat 3 tbsp of the remaining bacon fat in the pan.
9. Add the mushrooms and 1 tsp of salt and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 min.
10. Add the shallots, thyme, and rosemary and cook until the shallots are soft, about 2 minutes.
11. Add red wine and cook until almost completely evaporated.
12. Sprinkle the flour over the shallots and mushrooms and stir to combine.
13. Cook for 1 minute.
14. Add beef stock and cook for 5 minutes, until thickened.
15. Add 1/2 cup heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 min.
16. Cover and keep hot.
17. Preheat broiler to 500*.
18. In the mixing bowl with the pureed onion-bacon, add beef, veal, pork, remaining 2 tbsp heavy cream, egg yolks, mustard, worcestershire sauce, garlic, remaining 1 1/2 tsp salt.
19. and black pepper.
20. Mix thoroughly.
21. Shape into 6 oval patties, about 1 cup each, and 1" thick, and transfer to a non-stick baking sheet.
22. Broil patties about 4 minutes each side for medium rare.
23. Add meat pan drippings, butter, and chives to the sauce and stir until butter is thoroughly incorporated.
24. Taste and adjust seasonings if necessary.
25. Spoon sauce over patties.

Reviews

[joemungus]

Have made this one for a few years as written. Its absolutely fantastic. I dont eat veal. I substitute ground sirloin there. works perfectly. Best Salisbury steak ive ever eaten by far.

 

[rjanito]

Excellent dish. It is very time consuming to make. Cooking time needs to be increased. Everyone loved it!