Chef John, ever since I first saw your technique of adding some flour to the mushrooms/aromatics in your Salisbury Steak recipe, it has completely changed my sauce-making game. It’s the only way I make any sort of gravy now. I’m glad to see the technique being reprised here, and I can’t wait to try this recipe!
This is a classic Chef John
Shallots AND onions. I didn’t know that was a thing
Fabulous 💕💕💕 thank you… making this tonight!
I’ve stopped learning anything years ago, but I keep watching because I want to see how it turns out.
👍👍👏
Chef John, which Staub braiser pan is that?
Chef John, ever since I first saw your technique of adding some flour to the mushrooms/aromatics in your Salisbury Steak recipe, it has completely changed my sauce-making game. It’s the only way I make any sort of gravy now. I’m glad to see the technique being reprised here, and I can’t wait to try this recipe!