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Salisbury Steak with Mac 'N' Cheese

From Peace Meals


Salisbury Steak:
1 pound of ground venison (beef can be substituted)
½ pound of ground beef
1 teaspoon Creole meat seasoning
½ cup dry bread crumbs
¼ cup Worcestershire sauce
2 Tablespoons of hot sauce
¼ cup ground onion
1 garlic glove, minced
1 egg, slightly beaten
Coarse salt and freshly ground pepper
3 Tablespoons vegetable oil
2 Tablespoons vegetable oil
2 cups julienned yellow onions
2 cups sliced shitake mushrooms
2 Tablespoons all-purpose flour
3 cups beef broth
3 Tablespoons Madeira wine
1 Tablespoon Louisiana hot sauce
1 Tablespoon Worcestershire sauce
Coarse salt and freshly ground pepper
Fresh herbs to taste
Mac ‘N’ Cheese:
4 ounces cream cheese, cubed
¾ cup milk, divided
1 cup shredded cheddar cheese
Pinch freshly grated nutmeg
Coarse salt
White pepper
3 cups cooked nori or other pasta (1½ cups dry pasta)

Recipe directions: 

Salisbury Steak and Sauce: In a medium bowl, combine the meat and Creole seasoning; mix well. In a small bowl, combine the bread crumbs with the Worcestershire and hot sauce, and allow to soak for 1 minute. Combine with the seasoned meat, onion, garlic, and egg. Shape into 6 patties and lightly season with salt and pepper. Refrigerate. Preheat oven to 350°F.
In a large soup pot over high heat, add 2 tablespoons of oil. Once it starts to smoke, add the onions and mushrooms, and sauté until they have caramelized. Remove from heat and stir in flour until well combined. Move the pot back to heat and add remaining ingredients and bring to a medium simmer for 30 minutes; adjust seasoning with salt and pepper to taste. Reserve.
Heat 3 tablespoons of oil in a large sauté pan over high and sear the patties on both sides until browned; arrange in a single layer in a 13- by 9-inch or 12- by 8-inch baking dish. Ladle the sauce over the patties and bake covered for 30 minutes or internal temperature reaches 135°F. Remove from the oven and keep warm until ready to serve. Serves 6.
Mac ‘N’ Cheese: Melt the cream cheese and half of the milk in a medium saucepan over medium heat, whisking until the cream cheese is creamy; add the remaining milk and cook over low heat until smooth. Remove from heat and stir in the cheddar cheese and season the cheese to taste. Stir the cooked pasta into the hot cheese sauce.

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