Staff member
5 1/4 pounds mirepoix, minced
7 fluid ounces olive oil
1 teaspoon dried thyme
5 teaspoons dried marjoram
1 1/2 teaspoons black pepper
salt, to taste
10 1/2 ounces cornflake crumbs
7 eggs, beaten
4 teaspoons worcestershire sauce
5 fluid ounces milk
13 1/4 pounds ground beef
mushroom sauce, as needed
Servings: 40
1. Sauté the mirepoix in the olive oil until tender. Add the thyme, marjoram, pepper and salt. Remove from the pan, cool, and refrigerate until cold.

2. Combine the mirepoix with the cornflake crumbs, eggs, Worcestershire sauce and milk and mix well.

3. Add the beef, adjust the seasonings and mix well.

4. Make a small patty and cook it. Taste it to check the seasonings and adjust them if necessary.

5. Scale 40 5-ounce (150-gram) portions of the mixture. Alternatively, use a slightly rounded #8 scoop to portion the mixture. Form each portion into a flattened football-shaped patty and place on a baking sheet.

6. Bake the Salisbury steaks at 325°F (160°C) until done, approximately 10 to 15 minutes. Serve with mushroom sauce.
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