Emeril's Salsbury Steaks

2 Tbsp. Half & Half
1 Egg
1 lb. Lean Ground Beef
1/2 lb. Ground Veal
1/4 lb. Ground Pork
1/2 lb. Bacon
1 cup diced Onion
2 Tbsp. minced Garlic
1 Tbsp. Worcestershire Sauce
Salt and Black Pepper
1 Tbsp. Digorno Mustard

Fry bacon until not quite crisp stage. With slotted spoon, remove to
food processor. In at least 3 Tbsp. drippings, saute diced onions until
they start to caramelize but not burn. Add them and drippings to bacon.
Let processor make a paste of this.

Put meat in large bowl with all ingredients. With hands, work meat
together until well blended. Make oval patties of meat. Fry on both
sides until well browned. Place in 13x9x2" baking dish. Put in oven
for 30 minutes or until no more pink inside meat. Cut a small slit in
one with sharp knife and very carefully press meat apart a little to
check doneness.


Gravy

1/4 cup Olive Oil
1 cup diced Onion
2 cups sliced Fresh Mushrooms
1 tsp. minced Garlic
1 tsp. dried Rosemary, crushed
1 tsp. dried Thyme, crushed

Cook until vegetables are tender in oil. Add to vegetables a scant 1/4
cup flour. Cook stirring to make a roux. Cook and stir until roux is
almost dark brown, but do not burn, it will be bitter. Add 1 can beef
broth and stir to get roux smoothed out. Add salt and pepper to taste.
As gravy thickens add 1/2 to 1 cup half & half cream to gravy. Remember
to never stop stirring, until gravy is the consistency of thickness you
desire. Remove from burner, cover and set aside until steaks are done,
Remove steaks from oven, serve with gravy, add some mashed potatoes to
have with the gravy too.
Serves 6

BonApetite' PattyG from Missouri

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