Salisbury Steak

By Bellacucinam

Ingredients

• 1/2 pound sliced bacon, cut into 1/2-inch pieces
• 1 1/2 cups chopped yellow onions
• 1 pound cremini or button mushrooms, wiped clean and thinly sliced
• 2 1/2 teaspoons salt
• 1/2 cup minced shallots
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary leaves
• 1/2 cup dry red wine
• 2 tablespoons flour
• 2 cups rich beef stock
• 1/2 cup heavy cream, plus 2 tablespoons
• 2 3/4 pounds meatloaf mix
• 2 egg yolks
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 tablespoon minced garlic
• Freshly ground black pepper
• 2 tablespoons cold unsalted butter

Details

Adapted from foodnetwork.com

Preparation

Step 1

In a large skillet over medium-high heat, cook the bacon until most of the fat is rendered but it is not yet crisp. Transfer the bacon to the bowl of a food processor and set aside. Remove all but 3 tablespoons of the bacon fat from the skillet. Reserve the additional rendered bacon fat in a small bowl and set aside.

Add the chopped onions to the fat in the pan and cook, stirring occasionally, until very soft and caramelized around the edges, about 6 minutes. Combine the onions with the bacon in the bowl of the food processor and process until smooth. Transfer to a large bowl and set aside to cool.

Heat 3 tablespoons of the remaining bacon fat in the pan. Add the mushrooms and 1 teaspoon of the salt, and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 minutes. Add the minced shallots, thyme, and rosemary, and cook until the shallots are soft, about 2 minutes. Add the red wine and cook until almost completely evaporated. Sprinkle the flour over the shallots and mushrooms, and stir to combine. Cook for 1 minute. Add the beef stock and cook for 5 minutes, until thickened. Add 1/2 cup of the 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 minutes. Cover and keep hot while you prepare the meat patties.

Preheat the broiler to 500 degrees F.

In the mixing bowl with the pureed onion-bacon mixture, add the beef, veal, pork, remaining 2 tablespoons of heavy cream, egg yolks, mustard, Worcestershire Sauce, garlic, remaining 1 1/2 teaspoons of salt, and pepper, and mix lightly but thoroughly.

Shape into 6 oval patties, about 1 cup each, and 1-inch thick, and transfer to a nonstick baking sheet or broiling pan. Broil the patties close to the heat source, about 4 minutes on each side for medium-rare.

Add the meat pan drippings, butter, and chives to the sauce and stir until the butter is thoroughly incorporated. Taste and adjust the seasoning if necessary.