Subj : Re: Reduced salt
To : Dave Drum
From : Carol Shenkenberger
Date : Mon Mar 11 2024 15:24:13
Re: Re: Reduced salt
By: Dave Drum to Carol Shenkenberger on Mon Mar 11 2024 05:41 am
> -=> Carol Shenkenberger wrote to Dave Drum <=-
>
> CS> I like the ground beef idea in the Broccoli beef dish.
>
> That's one of those recipes that when I saw it I said to myself, "Why
> didn't I think of that?"
>
> It's tasty and economical. And the ground meat is easier chewing than
> all but the most expensive steak cuts. Plus "prep" time is less. What's
> not to like?
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> Title: Dave's Salisbury "Steak"
> Categories: Beef, Pork, Vegetables, Soups, Breads
> Yield: 4 Servings
>
> 10 3/4 oz Can cream of mushroom soup
> 1 tb Yellow "prepared" mustard
> 2 ts Worcestershire sauce
> 1 ts Prepared cream-style
> - grated horseradish
> 1 lg Egg
> 1/4 c Dry bread crumbs
> 1/2 c Minced onion
> Salt & pepper
> 1 1/2 lb Chilli grind beef chuck *
> 1/2 lb Mild Italian sausage
> 2 tb Oil
> 1/2 c Water; as needed
> Chopped fresh parsley or
> - sliced green onion tops
> - (preferred) as garnish
>
> * Chilli grind can be hard to find. If your store has a
> "service meat" counter ask for a nice shoulder clod to
> be put through thei coarse plate twice. The result will
> be a texture a bit coarser (and chewier) than typical
> fine-ground "hamburger" meat. - UDD
>
> In a bowl, combine the soup, mustard, Worcestershire
> sauce and horseradish; blend well with a whisk.
> Set aside.
>
> In another bowl, lightly beat the egg. Add bread crumbs,
> onion, salt, pepper and 1/4 cup of the soup mixture.
>
> Add meats and mix well. Shape into four (8 oz) patties.
>
> In a large skillet, cook the pucks in oil to desired
> doneness; drain and reserve.
>
> Combine remaining soup mixture in the skillet with water
> as needed; pour over patties. Return "steaks" to the pan,
> cover and cook over low heat for 10-15 minutes or until
> meat is heated through. Remove to Plates spoon pan sauce
> over meat. Garnish with parsley and/or green onion tops.
>
> NOTE: This is my own take on Salisbury Steak. It is very
> much upgraded from the mystery meat "Salisbury Steak"
> that I used to be served in school cafeterias/lunchrooms.
>
> It can be prepared ahead, kept in the refrigerator and
> warmed up later. -- UDD
>
> Serves: 4 hungry people
>
> Uncle Dirty Dave's Kitchen
>
> MMMMM
>
> ... Shallots are for babies; Onions are for men; Garlic is for heroes.
For me, grinding the meat is the painful bit, but then we do it in batches of
10 lbs or so. Takes about an hour (cleanup is 5 minutes with our tasin). We
used to be faster at it but we are both older.
