Salisbury Steak w/ Onion Mushroom Gravy

Salisbury Steak w/ Onion Mushroom Gravy

Ingredients

1 lb. ground beef
1 egg
1/3 cup cracker crumbs
1 T dried minced onion
1-2 t Worcestershire sauce
1/2 t. white pepper
S & P
fresh minced thyme & oregano
2 - 3 T flour
2 T butter
olive oil

1 onion
1 C sliced white mushrooms
1-2 cloves garlic, minced
fresh minced thyme & oregano
1 t Kitchen Bouquet (optional)
1-2 t Worcestireshire sauce
1/4 cup red wine
2 cups beef broth (or just water)

Directions

Mix first 8 ingredients.  Shape into loaf-like patties.  Dredge in flour.  Brown in melted butter and olive oil over med. high heat.  About 4 mins. per side.  Remove from pan.
Saute onions and mushrooms in same pan, until soft 5-6 mins.
Add garlic and herbs, then sprinkle remaining flour (after dredging) over mixture and stir in.
Add wine and deglaze the pan of any brown bits.  Add the beef broth.
Return the patties to the pan.  Cover and simmer 10-20 mins., until gravy is as thick as you'd like.

Chicken, Shrimp, & Sausage Gumbo

Chicken, Shrimp, & Sausage Gumbo

Ingredients

2 Chicken thighs, skin on, bone in
1 lb. Andouille sausage, sliced.
1/2 onion, diced

1/4 cup white wine

1/2 cup butter
1/2 cup flour

1 T cajun seasoning

8 cups chicken stock
2 cups shrimp stock, see below

1/2 onion, diced
1 Red Bell pepper, diced
1/2 Green Bell pepper, diced
1 habanero pepper, minced
1 lg. carrot, sliced (thickest parts, halved or quartered)
1 14.5-oz. can diced tomatoes

1 cup okra, sliced (frozen & thawed, or fresh)

1 lb. shrimp, shelled & deveined

chopped parsley and cooked white rice for serving


Shrimp Stock

Shells from 1 lb. shrimp
4 cups water
1 T Old Bay
2 bay leaves
1 tsp. Lobster bouillion
1 lg. carrot, rough chopped
2 stalks celery, rough chopped


Directions

Brown chicken thighs in hot dutch oven with a bit of olive oil, turning till brown on all sides (about 10 mins.).

Meanwhile, start shrimp stock (combine all ingredients, bring to boil, simmer rapidly for 20-30 mins.).

Remove chicken from pan.  Add sliced sausage and cook until browned.  Remove from pan.

Add onion, saute until soft.  Deglaze pot with wine.  Cook until liquid is simmered out.  Add butter.When melted, whisk in flour.  Cook until as brown as desired.  It may take 30-60 minutes to get a real rich brown color.  Be careful not to burn it though.

Once the desired color, whisk in seasoning and begin adding HOT chicken broth, slowly, whisking continuously until thoroughly combined.  Add vegetables, chicken, and sausage.  Bring to a boil, then reduce and simmer uncovered.

The longer the better here.  You really want to cook out the taste of any of the flour and let all the flavors mingle.  Taste during this step and adjust to taste.

After simmering for quite some time (at least an hour), remove the chicken.  Let cool, remove skin & bone, and shred meat.  Add back to pot.  Stir in the okra, cook for another half hour or so.  The okra really adds a silkiness to the roux-based soup, but don't add it too early.  When just about to serve, add the shrimp and let simmer for 2 minutes or so, then kill the heat.

Serve soon after, over rice, with chopped parsley or chives as garnish.