Monday, September 19, 2011

Breslauer Steaks with Mushroom Gravy Recipe

Veal and pork patties seasoned with onion and nutmeg are still a favorite dish for the Amanas. Serves six when accompanied by mushroom gravy.

1 lb. ground veal
1 lb. ground pork
3 T. minced chives
1/3 cup finely minced onion
1 t. salt
1/8 t. pepper
2 T. butter

Gravy ingredients:
3 T. meat drippings
1/2 lb. mushrooms, sliced
3 T. flour
1-1/2 cup chicken broth
1/2 cup light cream
Pinch of salt
Pinch of pepper
Pinch of nutmeg

V.S.P. for steaks - Mix together the ground veal and pork, chives, onions, salt, pepper and nutmeg; shape into 6 large, flat patties. Brown on both sides in butter in a very large, heavy skillet; remove to a platter and keep warm.

V.S.P. for gravy - Pour all but 3 tablespoons meat drippings from the skillet; sauté mushrooms in drippings until they are nicely browned and begin to release their juices. Blend in flour, then add chicken broth and cream and cook, stirring, until thickened. Add salt, pepper and nutmeg. Return patties to skillet, pushing down under gravy, cover and simmer slowly 15 to 20 minutes until “well done” in the center. Serve.

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