Broiled Salisbury Steak with Mushroom Sauce
Ingredients:
| 75-80 each |
Salisbury Steak |
For Roux: |
| 20 oz. |
Bread Flour |
| 20 oz |
“Protein” Fat, or butter |
| 4 gal. |
Brown Stock |
For Sauce: |
| 1 cs. |
Mushrooms, washed, sliced |
| 3 Tbs. |
Beef base |
| Coloring |
As needed |
| |
Salt / Pepper - to taste |
For Garnish: |
| 2 Bunches |
Parsely, chopped |
Method:
For Steaks:
- Season and “Mark” off steaks on grill; put on sheet pans and on a rack.
- When sauce is ready, cook steaks in convection oven at 325° for approximately 12 minutes.
For Sauce:
- Make Roux in large rondo. Set aside. Add flour if roux appears slack, or shiny.
- Strain 4 gallons of brown stock and simmer. Add to roux.
- In a large rondo, melt protein fat. Saute sliced mushrooms, add salt and pepper to taste. Incorporate into sauce.
- Add 3 Tbs. beef base and “coloring” if needed.
- Add Salt and Pepper to taste.
Serve in HP; garnish with chopped parsely. 8 steaks to a pan.
Source: Chef Keith Hammerich, CCSF
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