SALISBURY STEAK WITH MUSHROOM GRAVY
3 TBLS butter
⅔ cup minced onion
1½ garlic cloves, minced
Salt and freshly ground black pepper
2 TBLS whole milk, warm
1 slice white bread, torn into bite-size pieces
1 egg, beaten
Pinch of ground nutmeg
¾ pound ground beef
¾ pound ground veal
1½ TBLS finely chopped parsley, plus extra to garnish
3 TBLS olive oil
2½ cups roughly chopped button mushrooms, plus 3 button mushrooms, shaved
3 TBLS all-purpose flour
1½ cups chicken stock
½ TBLS chopped thyme
⅔ teas cider vinegar
3 TBLS heavy cream
Melt 1 tablespoon butter in a large sauté pan over medium heat. Add half the minced onions and a third of the minced garlic. Cook until onions are soft, about 3 minutes. Remove from heat, season with salt and let cool.
In a mixing bowl, pour milk over torn bread. Stir in egg, nutmeg and a pinch each of salt and pepper. Let sit until bread breaks down. Add ground meats, sautéed onions, raw onions and parsley to bowl. Mix to make a uniform paste.
Form meat into 4 oval patties. Heat 2 tablespoons oil in a large sauté pan over medium heat. Cook patties until golden brown on both sides and cooked to medium, about 6 minutes total. Transfer to a plate and keep warm. Clean pan.
Make mushroom gravy: Heat 1 tablespoon oil in large sauté pan over medium heat. Add chopped mushrooms and sear until browned all over, about 5 minutes. Transfer mushrooms to a plate and wipe pan clean.
Set pan back over medium heat and melt butter. Add flour and cook, stirring constantly, until roux is golden brown. While stirring, add stock, remaining garlic, thyme, vinegar and heavy cream. Season with salt and pepper. Bring to a boil. Simmer, whisking, until gravy is thick, dark and lump-free, 2-3 minutes. Stir in sautéed mushrooms.
Ladle half of gravy onto 4 plates. Top with steaks and remaining gravy. Garnish with shaved mushrooms and parsley.
Onion, Red Cabbage, Apples and Apricots
1 1/2 teas canola oil
1 1/2 lbs. yellow onions, thinly-sliced
1/2 lb. red cabbage, thinly-sliced or shredded
1 1/2 lbs. Granny Smith apples, cored and diced into medium pieces
1 cup chopped dried apricots
1 teas Kosher salt
1/2 teas cracked black pepper
1/2 cup vegetable broth
1 TBLS caraway seeds, toasted
2 TBLS chopped fresh parsley
1 TBLS orange zest
Heat oil in a large sauté pan, add onions and stir well. Cook 8-10 minutes on medium-high heat. Add cabbage, apples, apricots, salt and pepper. Cook 3-4 minutes.
Add vegetable broth and caraway seeds. Stir to mix all ingredients. Cover cabbage mixture and reduce heat to medium-low. Cook an additional 10-12 minutes, stirring occasionally. Before serving, stir in parsley and orange zest and keep warm.