tag:blogger.com,1999:blog-41431665229659621952024-03-05T08:35:12.239-08:00Cooking With DorothyDelta Mikehttp://www.blogger.com/profile/04848262518783626997noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4143166522965962195.post-59908853419919517062016-11-18T14:33:00.000-08:002016-11-22T08:29:11.115-08:00First Post - Salisbury Steak<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">This dish, like many you will find here is not original to me. The entree appeared in the Wall Street Journal. The side from, I think, Penzey's. The flavors blend well together.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgai_ZXMGf9cMbPg84vXCCsxp1LB_esTcV9f38TxFzh9IoLwLiM2zBRYjA9CYKHOE-3EELARtcALrzJPePmTe9bCf1g3msu4sNwx_5V7_mIVWYp_vBHqj4uJQ6MIBTq05bNt4CJaeSNQ/s1600/IMG_0564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgai_ZXMGf9cMbPg84vXCCsxp1LB_esTcV9f38TxFzh9IoLwLiM2zBRYjA9CYKHOE-3EELARtcALrzJPePmTe9bCf1g3msu4sNwx_5V7_mIVWYp_vBHqj4uJQ6MIBTq05bNt4CJaeSNQ/s400/IMG_0564.JPG" width="400" /></span></a></div>
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<span class="s1"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /></span></span></div>
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<span class="s1"><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">SALISBURY STEAK WITH MUSHROOM GRAVY</span></b></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">3 TBLS butter</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">⅔ cup minced onion</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1½ garlic cloves, minced</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Salt and freshly ground black pepper</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2 TBLS whole milk, warm</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 slice white bread, torn into bite-size pieces</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 egg, beaten</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Pinch of ground nutmeg</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">¾ pound ground beef</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">¾ pound ground veal</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1½ TBLS finely chopped parsley, plus extra to garnish</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">3 TBLS olive oil</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2½ cups roughly chopped button mushrooms, plus 3 button mushrooms, shaved</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">3 TBLS all-purpose flour</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1½ cups chicken stock</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">½ TBLS chopped thyme</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">⅔ teas cider vinegar</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">3 TBLS heavy cream</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">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.</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">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.</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">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.</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">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.</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">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.</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Ladle half of gravy onto 4 plates. Top with steaks and remaining gravy. Garnish with shaved mushrooms and parsley.</span></span></div>
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<b style="-webkit-text-stroke-width: initial; font-family: "Times New Roman"; font-size: 12px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><u>Onion, Red Cabbage, Apples and Apricots</u></span></b></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 1/2 teas canola oil</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 1/2 lbs. yellow onions, thinly-sliced</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/2 lb. red cabbage, thinly-sliced or shredded</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 1/2 lbs. Granny Smith apples, cored and diced into medium pieces</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 cup chopped dried apricots</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 teas Kosher salt</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/2 teas cracked black pepper</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/2 cup vegetable broth</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 TBLS caraway seeds, toasted</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">2 TBLS chopped fresh parsley</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 TBLS orange zest</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">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.</span></span></div>
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<span class="s2"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">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.</span></span></div>
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</style>Delta Mikehttp://www.blogger.com/profile/04848262518783626997noreply@blogger.com