Salisbury Steak with Mushroom Sauce
Salisbury Steak with Mushroom Sauce
Directions
- Saute the carrots, onion, celery in olive oil until tender.
- Add thyme, oregano, pepper and salt remove from heat and reserve.
- Combine the above mixture with cornflakes, eggs, Worcestershire, and milk mix well.
- Add the ground beef to the mixture and combine. Portion into 5 oz portions (#8 scoop). Form the portions into a flattened foot-ball shape and place onto a lined sheet pan.
- Cook at 325 degrees for 10-15 minutes. Serve with mushroom sauce.
Ingredients
- 13 lb Braveheart® Black Angus Beef Ground
- 5 tsp oregano, dried
- 1 tsp thyme, dry
- 10 1/2 oz corn flake crumbs
- 5 oz Nature's Best Dairy® Milk
- 1 lb Peak Fresh Produce® Carrot(s), diced
- 1 lb Peak Fresh Produce® Celery, diced
- 3 lb Peak Fresh Produce® Onion(s), diced
- 7 oz Piancone® Oil, Olive
- 1 1/2 tsp Roma® Black Pepper, Ground
- 2 tsp salt, kosher
- 7 West Creek® Egg(s), Medium, beaten
- 4 tsp Worcestershire sauce
Mushroom Sauce
Directions
- In a large pot add oil, mushrooms, garlic, onions, basil, oregano, cayenne, salt & pepper cook for 3-4 minutes on medium heat.
- Add heavy cream and beef base to pot.
- Allow to simmer for 40-45 minutes then serve over Salisbury Steak. Yields 1 1/2 gallons.
Ingredients
- 1/4 cup Brilliance® Premium Oils Canola Oil, Blend
- 2 tbsp oregano, dried
- 1 gal cream, heavy
- 3 tbsp garlic, clove(s), minced
- 1 gal mushroom(s), sliced
- 1 cup parsley
- 3 cup Peak Fresh Produce® Onion(s), diced
- 3 tbsp Roma® Basil, Dry
- 3 tbsp Roma® Black Pepper, Ground
- 1/8 tsp Roma® Cayenne Pepper
- 3 tbsp salt, kosher
- 4 tbsp West Creek® Base, Beef
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
