[{"data":1,"prerenderedAt":88},["ShallowReactive",2],{"video-ikn76m":3},{"video":4,"relatedVideos":56},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":23,"categories":40,"channel":53},1014764,"ikn76m","6ht5bmkMgyI","Breadcrumb-Bound Salisbury Steak with Creamy Mushroom Gravy — A Diner Classic Made at Home","A step-by-step guide to making classic American Salisbury steak from scratch, featuring seasoned ground beef patties seared then finished in a rich mushroom and beef stock gravy. The recipe uses a breadcrumb-and-milk binder instead of egg for extra tenderness, and a butter finish for a silky sauce. Perfect for a comforting family dinner served alongside mashed potatoes and vegetables.","PT14M16S",false,"RECIPE",[14,15,16,17,18,19,20,21,22],"pan-fried","weeknight dinner","comfort food","diner-style","from scratch","family meal","ground beef","mushroom gravy","American classic",[24,25,26,27,28,29,30,31,32,33,34,35,36,37,38,39],"500g 5% fat ground beef","1 cup breadcrumbs","1 tablespoon milk","1 shallot, grated","2 cloves garlic, minced","1 tablespoon Dijon mustard","1 tablespoon tomato ketchup","250g chestnut or button mushrooms, sliced","2 shallots, chopped","2 tablespoons plain flour","1 teaspoon dried thyme","1 tablespoon Worcestershire sauce","700ml beef stock","Butter","Oil","Black pepper",[41,47],{"id":42,"name":43,"slug":44,"emoji":45,"color":46},295,"Beef & Steak","beef-steak","🥩","#8B2500",{"id":48,"name":49,"slug":50,"emoji":51,"color":52},160,"Comfort Food","comfort-food","🥔","#c4873a",{"name":54,"slug":55},"It's Cooking Good","its-cooking-good",[57,68,80],{"id":58,"code":59,"youtubeVideoId":60,"title":61,"description":62,"youtubeDuration":63,"youtubeIsShort":11,"contentType":12,"channel":64},1013841,"htny06","9xzKFPNfSyY","5 Secrets to a Crispy Beef Wellington Pastry — Made Entirely with Walmart Ingredients","Jason Farmer breaks down how to make Gordon Ramsay-style individual Beef Wellingtons using budget-friendly Walmart ingredients, including two filets for around $15 instead of a $100+ tenderloin. The video walks through a 5-step moisture-elimination process — from overnight dry-brining to a herb crepe layer and preheated baking sheet — to guarantee a crispy, never-soggy pastry. A bonus red wine sauce using beef trimmings rounds out the full restaurant-quality meal.","PT12M22S",{"name":65,"slug":66,"avatar":67},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":69,"code":70,"youtubeVideoId":71,"title":72,"description":73,"youtubeDuration":74,"youtubeIsShort":75,"contentType":12,"channel":76},1004096,"4et1ym","sFNyq4MODpQ","Why Freezing Your Beef Wellington Before Baking Is the Secret to Edge-to-Edge Medium Rare","Chris Young reveals a two-step freeze-then-bake method for Beef Wellington that solves the dish's biggest challenge: getting flaky, golden pastry without overcooking the tenderloin. Using sous vide, a high-heat sear, mushroom duxelles, and a wireless predictive thermometer with 8 sensors, the Wellington is frozen solid before going into the oven — letting the ice act as a thermal buffer for perfect edge-to-edge doneness. Essential viewing for anyone tackling this notoriously difficult holiday centerpiece.","PT2M37S",true,{"name":77,"slug":78,"avatar":79},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":81,"code":82,"youtubeVideoId":83,"title":84,"description":85,"youtubeDuration":86,"youtubeIsShort":11,"contentType":12,"channel":87},1013792,"nqi00y","w96vBKFtPok","Why Freezing Your Beef Wellington Before Baking Solves the Overcooked Meat Problem","Chris Young reveals a two-step, bake-from-frozen technique that solves Beef Wellington's biggest challenge: cooking the puff pastry crust at high heat without overcooking the tenderloin beneath it. Using ice as a thermal insulator, the Wellington is fully assembled, frozen, then baked in two phases — first at 450°F to crisp the crust, then at low heat to gently bring the beef to a perfect medium rare. The video includes a full recipe with sous vide prep, duxelles, lardo wrapping, and a lattice puff pastry finish.","PT8M58S",{"name":77,"slug":78,"avatar":79},1778181064879]