Wednesday, February 11, 2015

Remembering Salisbury Steak


The other day I asked my husband, "Do you remember how delicious Salisbury Steak was? When was the last time we had it?"
"I think it was probably thirty years ago, at least," he replied.
It's true, Salisbury Steak with brown mushroom sauce is an old fashioned recipe, but it's a recipe that should not be forgotten, for it absolutely too darn good!
So, we made it, or should I say he made it, and it tasted just like it did thirty years ago, delicious!!

Ingredients for four servings:
1    lb. very lean chopped meat
2    tbsp. butter
2    tbsp. olive oil
1    lb. white mushrooms - fresh
1    onion
4    cloves of garlic
1    egg
1/2 cup grated Parmigiano Regiano
1/2 cup bread crumb - Italian seasoned
1   .87oz. pkg. Brown Gravy (buy the reduced sodium)




Directions:
Chop 1/2 onion, two cloves garlic, and a little less than half your mushrooms and place in frying pan with 1 tablespoon of oil and 1 tablespoon of butter. Braise till all is translucent. Set aside.
Place your chopped meat in a bowl, add breadcrumb, cheese, egg, and ingredients in frying pan. Mix really well till all is combined. Shape into four patties and brown on all sides in a greased frying pan. Set aside.

Making gravy:
Follow directions to make gravy from the package.
In a frying pan, saute the remainder of onion, garlic, and mushrooms. You do not have to dice or chop; you may slice mushrooms and onion as well as garlic. Be sure these are tender never dark. Add this mixture to your brown gravy.

Mike made fluffy mashed potatoes to go with our Salisbury Steaks. You could make Egg Noodles if you prefer, but the gravy clings so nicely to the mashed potatoes. I like to chop everything up and fold the meat into my potatoes!! And, I drown it all in gravy.

© Natala Orobello

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