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Salisbury Steaks with a Marsala Gravy


This recipe is from over ten years ago; I found it written on the back of my Lamb Chop recipe. I do not even remember working on this, but many notes are in the margins. I remember using the sauce in many other recipes. Enjoy.


Ingredients

Salisbury steaks

1 to 1 1/2 pounds of organic grass-fed beef, sirloin is best.

2 eggs beaten

2 slices of bread, diced and soaked in milk,

3 cloves of garlic, grated

1 shallot, minced

2 tablespoons of each, fresh chopped basil, Italian Parsley

Salt and Pepper to taste


Sauce

1 pint of mushrooms, sliced and stems removed

1/2 cup Marsala wine

1/2 cup veggie stock

4 tablespoons of unsalted butter

3 cloves of garlic, grated

1 shallot, minced

2 tablespoons of unbleached flour

1 tablespoon of each: dried chives, Italian Parsley, Targon

Salt and pepper to taste


Fresh basil, chopped, and stems are removed for garnish.


Directions


Preheat oven to 375 degrees and line two baking sheets with parchment paper.


Place all the steak ingredients into a large bowl, and squeeze the bread before adding. Mix well with your hands, but do not over-mix. It will get tough. Form into six equal-sized steaks. Place on the prepared baking sheet to rest.


Take a stick of butter and coat a large cast iron skillet, even up the sides. Then spray with olive oil. Place the steaks in skillet and bake for 10 minutes, remove from oven, flip and return to oven for an additional 10 minutes. Remove and transfer to the other baking sheet and cover with foil to keep warm.


Sauce


Blend the marsala and veggie stock.


Place the same skillet over medium heat. Add butter and flour, and whisk until the mixture starts to turn golden. Next, add the marsala stock mixture, whisking until smooth and the rue is completely blended. Let simmer for 10 minutes, until sauce starts to thicken. Add shallots and garlic, and saute for 1 minute. Add mushrooms and dried spices, mix well, and simmer until mushrooms are tender and have released their water. Return the steaks to the skillet, coat the sauce on one side, flip, remove from heat, and place back in the oven; spoon sauce over steaks every two minutes. Once steaks have warmed through. Remove and let rest for 5 minutes, plate, spoon sauce, and garnish with Basil. Serve.







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