Salisbury Steak Roc Chef Sl Harris Food

CHEF JOHN'S SALISBURY STEAK

Steps:

• Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
• Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
• While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
• Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
• Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
• Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

SALISBURY STEAK

Steps:

• For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
• Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
• For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
• Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

BEST SALISBURY STEAK

Steps:

• In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage. Add beef and mix well. Shape into two patties. , In a medium skillet, cook patties for 4-5 minutes per side or until browned; drain. Remove to a platter and keep warm. , In the same skillet, saute mushrooms in butter for 2 minutes. Stir in flour; blend well. Add water and bouillon; cook and stir until smooth and thickened. Stir in browning sauce if desired. Return patties to gravy and cook, uncovered, over low heat for 10 minutes, stirring occasionally. Serve with mashed potatoes.

LONDON BROIL (MARINADE) (ROC) (CHEF S.L. HARRIS)

Steps:

• to prepare london broil.
• trim fat and silver skin from steak.
• score lines in the meat, by lightly cutting diagonally across the grain into both sides.
• put in a large container, pour marinade over each steak and make sure it is evenly coated.
• refrigerate at least 12 hours.
• put steaks on a sheet pan cook in oven at 350* till internal temperatures reach 130*.
• place steaks on hot grill to mark, flip and turn to mark other side.
• steaks are done at 140* internal temperature.
• remove from heat and rest 10 minutes.
• slice thin 1/8th inch diagonally across the grain for tenderness.
• serve hot an enjoy.

BEEF AND BROCCOLI STIR FRY (ROC) (CHEF S.L. HARRIS)

Steps:

• mix 10 tbs cornstarch, garlic, and water till smooth.
• coat beef with cornstarch mixture.
• stir fry beef in 5 tbs oil till 140* internal temp, remove from heat and keep warm.
• stir fry the Veggies in remaining oil for 4 minutes.
• return beef to pan.
• mix remaining corn starch, soy sauce, ginger, brown sugar , and remaining water till smooth.
• add sauce to pan, cook 2 minutes.
• serve over cooked rice.

TRADITIONAL SALISBURY STEAK

Steps:

• In a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. In a small skillet, brown patties on both sides in oil; drain. Set patties aside., Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties.

SALISBURY STEAK (ROC) (CHEF S.L. HARRIS)

Steps:

• Make Gravy (add Water, Soup gravy mix and Seasoning) cook till thick stirring Constantly set aside.
• in a large commercial mixer (with paddle).
• add all ingredients for patties mix well.
• weigh and form patties, place on a parchment lined sheet pan.
• bake in a 350* oven, (till it reaches 165* internal temperature).
• in a 4" full hotel pan, layer patties and cover with gravy mixture.
• cover with parchment and foil Return to the oven to heat till everything returns to 165*.
• Serve Hot or hot hold till service.