4 slices decrusted white bread, diced
1/3 cup milk
1 tsp cornstarch
1 1/2 cups chicken stock
1 1/2 lb ground beef
1/2 lb ground pork
1 yellow onion, half minced, half diced
2 large egg yolks
4 tsp kosher salt
Ground pepper, to taste
1 tsp onion powder
1 tsp garlic powder
2 tbsp vegetable oil
10 oz cremini mushrooms, sliced
2 tsp ketchup
2 tsp Worcestershire sauce
1 tbsp unsalted butter
apple cider vinegar, to taste
Combine the bread with milk in a bowl and allow to soak, making sure there are no dry parts. In a separate bowl, combine the cornstarch with a couple tbsp of chicken stock to form a smooth paste. Add remaining stock and stir well.
Combine the ground beef, pork, minced onion, egg yolks, salt, black pepper, and onion powder well. Add the bread mix and any leftover liquid into the meatloaf mix and combine completely.
Place a grape sized all of meat and fry, and cook. Taste and adjust seasonings as desired before forming the rest of the balls. Form the rest of the meat into 4 baseball sized balls and form into a oblong steak like shape about 3/4 inches thick and place on a baking sheet lined with parchment paper. Form dimples on top of steaks.
Heat up a cast iron skillet on medium high heat. Add the steaks dimpled side up and lower heat to medium. Cook until browned on one side and flip and cook on the other. Adjust heat as needed to avoid burning and cook until internal temperature reaches 145F. Remove from pan.
Increase heat to medium high and add mushrooms, scraping and stirring until all liquid is released and starting to brown. Add in diced onion and cook until onion releases liquid, then scrape any brown bits in the pan. Cook until all liquid is gone and onion is turning golden color.
Stir in ketchup, and cook for 30 seconds, then add in the cornstarch mixture start creating a sauce and bring to a simmer. Cook until stock has reduced by 1/3 and starting to thicken.
Stir in Worcestershire sauce and check seasonings, adding extra salt and pepper if needed. Lower heat and add butter and stirring constantly until melted, smooth and emulsified. Add vinegar to balance out sauce in 1/2 tsp increments.
Return steaks to pan with any juices and spoon sauce over. Serve.