(C) Daily Kos
This story was originally published by Daily Kos and is unaltered.
. . . . . . . . . .
What's for Dinner? v19.36 - Salisbury Steak (Not a TV Dinner) [1]
['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']
Date: 2025-03-08
I wasn’t sure this diary was going to be appropriate last week, when it was 76 degrees, fer cryin’ out loud! Since then, though, the weather here has turned cold, breezy, rainy, freezy. In other words, perfect weather for Salisbury steak!
In the 70’s, Dad often worked odd hours at the hospital and Mom sometimes had night school, so my brother and I were occasionally treated to TV dinners (we weren’t old enough to cook on our own yet). Swanson’s was the brand of choice, and while I remember those TV dinners fondly (purely for the nostalgia value, as I don’t recall them being particularly delicious), I never opted for the ever popular Salisbury steak, preferring the fried chicken entree, among others. It wasn’t until a few years ago that I came across a recipe for Salisbury steak from my epicurean hero, Chef John, and decided to give it a try (link can be found here). There is no WAY on God’s green Earth that the TV dinner variety could have been this good.
This recipe makes 4 servings, so adjust the quantities as needed.
SALISBURY STEAK WITH MUSHROOM GRAVY 1 pound ground beef
1/2 t pepper
1 t dry mustard
2 T ketchup
1 T Worcestershire
1 t soy sauce
1 large egg, beaten
Pinch cayenne
1/2 c bread crumbs 2 T butter
12 mushrooms, sliced
1 c diced onion
Pinch salt
2 T flour
2 T ketchup
1 T Worcestershire
3 c beef broth 2 T butter Combine ingredients for steaks; stir with a fork or hands until evenly distributed. Refrigerate for at least 2 hours. For gravy, melt butter in nonstick pan over high heat; sauté mushrooms, onions, salt, stirring occasionally, until browned, 5-8 minutes; reduce heat to medium, add flour, and cook for 3 more minutes; add ketchup, Worcestershire, broth and increase heat to high; bring to a simmer, then reduce heat to medium; cook, stirring occasionally, until gravy thickens slightly and reduces, about 10 minutes; taste and add salt as needed; transfer to a glass measuring cup (scrape pan clean) and reserve. recipe says ‘nonstick pan’ but I prefer the cast iron one I’ve had forever Remove meat from refrigerator and form into 4 patties, about 1/2-inch thick; season lightly with salt; melt 2 T butter in same pan over medium-high heat; cook patties until browned, 2-3 minutes each side; pour in gravy and bring to a simmer; reduce heat to medium and cook until gravy is piping hot and meat is just cooked through, about 5 minutes. pic taken part way through cooking; char loading….
Mashed potatoes are the perfect side to go with this, to the point where I can’t even imagine serving anything else. Steamed vegies provide the perfect counterpoint, and if you want to have a cold beer as well, then we’re all on the same page!
Bon appétit, tout le monde!
[END]
---
[1] Url:
https://www.dailykos.com/stories/2025/3/8/2307464/-What-s-for-Dinner-v19-36-Salisbury-Steak-Not-a-TV-Dinner?pm_campaign=front_page&pm_source=trending&pm_medium=web
Published and (C) by Daily Kos
Content appears here under this condition or license: Site content may be used for any purpose without permission unless otherwise specified.
via Magical.Fish Gopher News Feeds:
gopher://magical.fish/1/feeds/news/dailykos/
