Chuck Salisbury Steak ~
~ Skirt in the Kitchen ~
Ribbon-peel 2 parsnips.
Saute in olive oil and 1 tablespoon unsalted butter– parsnips, 2 anaheim peppers and 1 small purple onion. Remove from skillet and set aside for later addition.
Thinly slice from width to width 1 oriental cabbage.
Stir-fry in the same skillet with drained– and wrung-out through a paper towel– pimientos– and add 1 small white onion, minced, having enough oil and 1 tablespoon butter to saute.
Salt and pepper with coarse grains, add ground cardamom, minced garlic or finely chopped garlic, salt and pepper.
After cabbage has been cooked tender, stir in horseradish and stone-ground mustard. Give it a taste-test for additional need, if at all, for more salt or pepper, horseradish or mustard.
Whisk 2 eggs with a splash of buttermilk, smoked paprika and ground ancho pepper.
I like minced chuck for this, better than the ground for this; seems like it has more substance.
With your hands, work 2 pounds minced chuck into the egg mixture; and tear into small pieces 1 cup or so of a torn baguette bread. The baguette being a stiff bread, will not saturate as much as regular bread, will not turn to mush, so it will help keep the body of the burger along with the eggs.
Have your skillet very hot with a little oil, but more butter; not too much of– anything, just the right amount of– everything. Brown both sides, plopping the burgers into the skillet without moving them, just so they develop a nice brown crust right away. Do not interfere; will not take long to sear both sides well.
When all the chuck patties are seared, rest them on a platter while you make the gravy. To do this, immediately and carefully, pour in sherry while you stand away from the skillet so you do not get burned. Scrape the bottom while doing this, then pour in 1 cup chicken stock (or beef stock, whichever you have handy, available or needing to be used up from the ‘frig; either is just as fine.). Add flour, stirring constantly until it forms lumps and particles; immediately pour in water, just a little, continuing the process until more lumps form, making your gravy. Pour in a little of whole milk, 1 teaspoon-tablespoon of unsalted butter, liquid hickory smoked seasoning and Worcestershire sauce. This might seem a bit on the stout side, but it will even out in the end. Add more milk, still having brown gravy, but add more milk when necessary, still stirring. Taste for enough salt and pepper. I usually sprinkle in some red cayenne pepper flakes at this point. I also add some green Tabasco green pepper sauce.
When you have reached the desired amount of gravy intended, strain through a sieve for a smooth texture. You will still have your seasonings in the gravy, even some of those hot flakes of pepper. Wipe out the skillet, well, then pour your strained gravy back into the skillet.
Place meat patties into the gravy, as in the photograph above this one… Layer the cabbage-onion mixture directly over the meat, then layer the peppers and purple onion mixture over the cabbage. Place a lid over the skillet, turn the heat back on the stove, on low, and let it warm up nicely, cooking the inward portions of the meat with the gravy saturating into them. Serve this over bread or potatoes, or just alone. I doss on a little more green Tabasco over the top before dining.
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