Salisbury Steak with Mushroom Gravy Emeril Lagasse uses a TON of ingredients in every recipe he makes. Like this one. But this isn’t as bad as it looks, believe me – for one, omit the ground pork and just use beef. I do. Second, there isn’t a whole lot of cooking involved here. And it really is worth it – this is a very delicious meal! …And there’s bacon. So there you are.

Salisbury Steak with Mushroom Gravy

For the meat:
½ lb bacon, finely chopped
1 medium yellow onion, finely chopped
2 T half and half
2 egg
3 t Dijon mustard
1-½ t Worcestershire sauce
1 T minced garlic
freshly ground black pepper
1-½ t salt
1-½ lb ground beef
1 lb ground pork

For the sauce:
3 T olive oil
1 lb cremini or button mushrooms, sliced
1 t salt
½ c minced shallot
2 sprigs fresh thyme
1 sprig fresh rosemary
½ c dry red wine
2 T flour
2 c reduced sodium beef stock
½ c half and half
2 T chopped chives

For the meat, cook bacon on med-high until most of the fat is rendered, but not crisp. Remove to a bowl and set aside. Cook the onion in the fat remaining in the pan until very soft and caramelized around the edges (~6min). Transfer to a large bowl. Add remaining ingredients for the meat and mix, with hands, lightly, but thoroughly. Shape into 6-7 oval patties, ~1 cup each, and transfer to a nonstick baking sheet or broiling pan. Bake at 400 30 min or until cooked just through (interal temp 150).

For the sauce, heat the olive oil in the same pan used for the bacon. Saute the mushrooms and 1 t salt until they have released their liquid and are golden brown around the edges (~5min). Add the shallots, thyme, and rosemary, and cook until shallots are soft (~2min) Add the red wine and cook until almost completely evaporated. Sprinkle the flour over and stir to combine. Cook for 1 min. Add the beef stock and cook 5 min, until thickened. Add 1/2 c cream and cook until thickened (~6min). Cover and keep hot until meat is ready.

Right before serving, add chives to sauce. Also add drippings from the pan the patties were cooked in.

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