Saute the carrots, onion, celery in olive oil until tender.
Add thyme, oregano, pepper and salt remove from heat and reserve.
Combine the above mixture with cornflakes, eggs, Worcestershire, and milk mix well.
Add the ground beef to the mixture and combine. Portion into 5 oz portions (#8 scoop). Form the portions into a flattened foot-ball shape and place onto a lined sheet pan.
Cook at 325 degrees for 10-15 minutes. Serve with mushroom sauce.
Ingredients
13 lb Braveheart® Black Angus Beef Ground
5 tsp oregano, dried
1 tsp thyme, dry
10 1/2 oz corn flake crumbs
5 oz Nature's Best Dairy® Milk
1 lb Peak Fresh Produce® Carrot(s), diced
1 lb Peak Fresh Produce® Celery, diced
3 lb Peak Fresh Produce® Onion(s), diced
7 oz Piancone® Oil, Olive
1 1/2 tsp Roma® Black Pepper, Ground
2 tsp salt, kosher
7 West Creek® Egg(s), Medium, beaten
4 tsp Worcestershire sauce
Mushroom Sauce
Directions
In a large pot add oil, mushrooms, garlic, onions, basil, oregano, cayenne, salt & pepper cook for 3-4 minutes on medium heat.
Add heavy cream and beef base to pot.
Allow to simmer for 40-45 minutes then serve over Salisbury Steak. Yields 1 1/2 gallons.
Ingredients
1/4 cup Brilliance® Premium Oils Canola Oil, Blend
