Salisbury Steak, Mushroom Gravy, Egg Noodles and Buttered Peas

Ingredients

• 4 tbsp unsalted butter (Can be substituted with olive oil for a vegan version)
• 8 oz cremini mushrooms (Cleaned and sliced about 1/4-inch thick)
• 0.5 medium yellow onion (Finely chopped)
• 2 cloves garlic cloves (Minced)
• 3 tbsp all-purpose flour (Use a gluten-free all-purpose blend for a GF version)
• 2.5 cup vegetable broth (Low sodium recommended)
• 1 tbsp soy sauce (Adds umami depth; use tamari for gluten-free)
• 0.5 tsp dried thyme
• 0.75 tsp salt (Adjust to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Brown the Mushrooms

   • In a large skillet or saucepan, melt 2 tablespoons of butter over medium-high heat.
   • Add the sliced mushrooms in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
   • Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are deeply browned and caramelized. This step is key for a deep, savory flavor.
   • Remove the browned mushrooms from the skillet and set them aside on a plate.
2. 2

   Sauté the Aromatics

   • Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet.
   • Add the finely chopped onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
   • Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
3. 3

   Create the Roux

   • Sprinkle the all-purpose flour over the cooked onions and garlic.
   • Whisk constantly for 1-2 minutes until the flour is fully incorporated and has a nutty aroma. This cooks out the raw flour taste and forms the thickening base (roux) for the gravy.

Ingredients

• 2 cup all-purpose flour (plus more for dusting)
• 3 pcs large eggs (room temperature)
• 0.5 tsp salt (for the dough)
• 1 tsp olive oil
• 1 tbsp water (if needed)

Instructions

1. 1

   Prepare the Dough Base

   • In a large bowl or on a clean work surface, whisk together 2 cups of all-purpose flour and 0.5 tsp of salt.
   • Create a deep well in the center of the flour mixture.
2. 2

   Combine Wet and Dry Ingredients

   • Crack the 3 large eggs into the well and add 1 tsp of olive oil.
   • Using a fork, gently beat the eggs and oil, then gradually start incorporating the flour from the inner walls of the well.
   • Continue mixing until a shaggy, clumpy dough forms.
3. 3

   Knead the Dough

   • Turn the dough out onto a lightly floured surface.
   • Knead for 8-10 minutes until the dough transforms into a smooth, firm, and elastic ball. It should spring back slowly when poked.
   • If the dough feels too dry and crumbly, add water, one teaspoon at a time. If it's too sticky, add a little more flour.
4. 4

   Rest the Dough

   • Wrap the dough ball tightly in plastic wrap or place it in a covered bowl.
   • Let the dough rest at room temperature for at least 30 minutes, and up to 2 hours. This crucial step allows the gluten to relax, making the dough much easier to roll out.
5. 5

   Roll and Cut the Noodles

   • Unwrap the rested dough and cut it into four equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.
   • On a well-floured surface, use a rolling pin to roll one piece of dough into a very thin sheet, about 1/16-inch thick. The dough should be almost translucent.
   • Generously flour the entire surface of the rolled-out dough sheet.
   • Loosely roll the sheet up into a log (like a jelly roll).
   • Using a sharp knife or pizza cutter, slice the log into noodles of your desired width (e.g., 1/4-inch for standard noodles).
6. 6

   Cook the Noodles

   • Gently unfurl the cut noodles and toss them with a little more flour to prevent sticking. You can cook them immediately or let them air-dry for 15-30 minutes.
   • Bring a large pot of water to a rolling boil and add 2 tbsp of salt.
   • Carefully add the fresh noodles to the boiling water. Cook for 2-4 minutes, or until they are tender and float to the surface. Fresh pasta cooks very quickly, so taste one to check for doneness.
   • Drain the noodles well and immediately toss with your favorite sauce, butter, or add to a soup to prevent sticking.

Ingredients

• 16 oz frozen sweet peas (Do not thaw before cooking)
• 3 tbsp unsalted butter
• 1 small shallot (Finely minced)
• 2 tbsp water
• 0.5 tsp salt (Or to taste)
• 0.25 tsp black pepper (Freshly ground)

Instructions

1. 1

   Melt the butter in a medium saucepan or skillet over medium heat. Add the finely minced shallot and sauté for 2-3 minutes until softened and translucent, being careful not to let it brown.

2. 2

   Add the frozen peas directly to the pan (no need to thaw). Pour in the water, then sprinkle with salt and freshly ground black pepper. Stir well to combine and coat the peas evenly.

3. 3

   Increase the heat to medium-high to bring the liquid to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pan, and cook for 5-7 minutes, stirring occasionally. The peas are done when they are bright green, tender, and heated through.

4. 4

   Remove the pan from the heat. Taste and adjust the seasoning with more salt or pepper if desired. Serve immediately while warm.