Salisbury Steaks with Mushroom Ragout
Servings
6 Servings
Ingredients
- 3 pounds ground chuck
- 2 shallots minced
- 3 garlic cloves minced
- 3 egg yolks
- ½ cup panko bread crumbs
- ¼ cup chicken broth
- 3 tablespoons extra virgin olive oil such as Colavita
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil such as Colavita
- 2 shallots sliced
- 4 cloves garlic sliced
- 8 ounces fresh cremini mushrooms sliced
- 8 ounces fresh wild mushrooms such as oyster maitake or other, sliced
- 1 tablespoon tomato paste
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 4 tablespoons finely chopped flat-leaf parsley
- 1 ounce dried porcini mushrooms
- 1 tablespoon all-purpose flour
- 1 cup dry red wine like a cabernet
- 1 cup chicken broth
- Kosher salt
- Freshly ground black pepper
- Garnish: chopped flat-leaf parsley
Instructions
- Preheat oven to 400°F.
- In a large bowl, mix beef, shallots, garlic, egg yolks, panko, broth, evoo, salt, and pepper with your hands.
- Divide the mixture into 6 patties. Form them into flat ovals about 1½-inches thick.
- Add evoo to a large Dutch oven and place over medium-high heat. Sear patties for 2 to 3 minutes per side, until browned. Transfer patties to a plate.
- In the Dutch oven, add shallots, garlic, and mushrooms. Saute for 5 to 7 minutes being sure to scraping the brown bits at the bottom of the pan.
- Add tomato paste, rosemary, thyme, parsley, dried mushrooms, flour, wine, and broth to the shallot-mushroom mixture. Stir to combine.
- Arrange patties on top of mushroom mixture and cover. Braise in 400°F oven for 30 to 40 minutes, or until meat is cooked through and the ragout is thick.
- Season with salt and pepper and garnish with chopped parsley before serving. Pair with our Crispy Smashed New Potatoes and Wilted Broccoli Rabe.
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