Salisbury Steak With Mushroom Brown Gravy Recipe

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Salisbury Steak With Mushroom Brown Gravy Recipe
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A flavorful mixture of beef and pork, formed into a steak-like patty, pan-fried, and served with a rich and meaty mushroom brown gravy.

A panade made from fresh white bread soaked in milk adds tenderness and juiciness to the patties.

The key, though, is to choose the right kind of filler. When I did my testing to make what I think is the , I found that I vastly preferred meatballs made with a panade—a wet-bread mixture—to ones made with dry bread crumbs. While a bread crumb filler leads to denser, drier meatballs, milk-soaked bread pulp makes them lighter and more tender. So, a panade made from fresh, crustless white sandwich bread is what I use here.

If you want—and this is totally optional—you can add a wee splash of liquid smoke, which approximates the flame-grilled flavor in the TV dinner version of the dish, but I stop short of applying those terrible fake grill marks. I have my limits.Next is to mix it all thoroughly, which I enjoy doing by hand, but you can pass the work off to a stand mixer with a paddle attachment if you don't want to sink your fingers into raw meat.

Once they're browned and cooked through, transfer the patties to a plate, and let them rest. Now it's time for the pan sauce, which, in this case, is a fairly basic brown sauce with mushrooms.The first step, then, is to toss some sliced cremini or button mushrooms* into the pan, adding oil if they soak up whatever grease is left behind and the pan dries out.

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