CHIPOTLE SALISBURY STEAK WITH MASHED POTATOES & MUSHROOM ...
Bobby Flay uses chipotle chiles to add a touch of smoke + heat to his Salisbury steak, paired with classic mashed potatoes + a rich mushroom-bacon gravy.
Provided by Bobby Flay
Number Of Ingredients 49
Steps:
- For the light chicken stock, combine the backs, wings, feet, onions, celery, carrots, thyme, peppercorns and garlic in a large stockpot and add 6 quarts water
- Bring to a boil over high heat, then reduce the heat to medium-low
- Season with salt and simmer, skimming periodically, for 3 hours
- Strain the stock into another clean large pot or bowl and let cool to room temperature
- Set aside 3 cups for the Salisbury steak, then divide the rest into quart containers and refrigerate for up to 3 days or freeze for up to 6 months
- For the mashed potatoes, put the potatoes in a large pot, add cold water to cover by 2 inches and season with 2 tablespoons salt
- Bring to a boil over high heat and cook until fork-tender, about 25 minutes
- Drain well and return to the pot over high heat for 1 minute to dry out the potatoes a bit
- Pass them through a food mill or potato ricer into a large bowl
- Heat the cream, milk and butter in a large saucepan over medium heat until the butter melts and the liquid is warm, about 5 minutes
- Add the mixture to the potatoes and mix until combined
- Add more cream and milk, as needed, if the mashed potatoes seem too dry
- Season with salt and pepper and keep warm while you prepare the Salisbury steak
- For the Salisbury steak, line a plate with paper towels
- Heat 1 tablespoon of the oil in a large cast-iron skillet over medium heat
- Add the bacon and cook until golden brown and crispy and the fat has rendered, about 8 minutes
- Leaving behind the fat, use a slotted spoon to remove the bacon to the paper towels to drain
- Heat the rendered bacon fat over high heat until shimmering
- Add the onion and cook until soft, about 4 minutes
- Add the garlic and cook for 1 minute longer
- Transfer the mixture, along with the fat, to a large bowl and let cool slightly
- Line a sheet pan with parchment paper
- Add the egg and chipotle to the cooled onion-garlic mixture and mix until combined
- Add the meat and the panko, season with salt and pepper and gently mix to combine
- Divide the meat mixture into 4 equal portions and form each portion into an oval patty about 1 inch thick
- Place the patties on the prepared sheet pan, cover and refrigerate for at least 30 minutes and up to 12 hours
- While the meat is chilling, heat 1 tablespoon of the oil and the butter in a large high-sided sauté pan over high heat until shimmering
- Add the mushrooms and cook until golden brown and their liquid has evaporated, about 8 minutes
- Sprinkle the flour over the mushrooms and cook, stirring constantly, until the flour turns a light golden brown, about 2 minutes
- Stir in the wine and cook until reduced by half, about 5 minutes
- Stir in the stock, thyme and bacon and bring to a boil
- Reduce the heat to medium and cook until the mushroom gravy begins to thicken and the flour taste cooks out, about 8 minutes
- When ready to cook the Salisbury steaks, heat the remaining 2 tablespoons oil in a large cast-iron skillet over high heat until shimmering
- Add the patties and cook until golden brown on both sides, about 4 minutes per side
- Carefully transfer the patties to the gravy and cook, spooning the gravy over them occasionally, until the meat is cooked through and tender, about 30 minutes
- Serve the Salisbury steaks with mashed potatoes and spoon the gravy over both
POTATOES AU GRATIN RECIPE | BOBBY FLAY | FOOD NETWORK
Steps:
- Preheat oven to 350 degrees. In an 8 by 8-inch baking dish, arrange a fourth of the potatoes, season to taste with salt and pepper and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. Bake for 50 minutes to 1 hour, or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.
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CHIPOTLE SALISBURY STEAK WITH MASHED POTATOES & MUSHROO…
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Reviews 4.1
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- Preheat oven to 350 degrees. In an 8 by 8-inch baking dish, arrange a fourth of the potatoes, season to taste with salt and pepper and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. Bake for 50 minutes to 1 hour, or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.
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