Len's Recipe of the Month - March 2025

 

When you hear the words "salisbury steak," your mind immediately races back to the school cafeteria.   Or Stouffers in the frozen food section.   People don't actually make this at home, do they?

Well, apparently, most on-line chefs do.  At least the ones I follow.  And the whole concept...which is really nothing but glorified hamburger...has to taste better when it's homemade.

That was my challenge.   And I did well.

The best news is that you can make this in a skillet or a Dutch oven without dirtying a lot of prep plates.  

Start with a pound and a half of ground chuck beef.  Put it in a bowl with the following:

1/3 can of French onion soup.   You'll use the rest of it for the gravy.

1/2 cup of bread crumbs.   

1 egg beaten.

1/4 cup of whole milk.   

Salt and pepper.

Mix this all with your hands until everything is well incorporated.  Then mold the mixture into four oval patties.   Place in a well-heated pan or Dutch oven with some EVO.   

While the meat is searing, slice up two shallots in lieu of the expected onion.  The shallots provide a neat sweetness to the gravy.

When the patties are browned, remove them to a plate.   Empty the excess fat and, to the pan, add the following:

1 cup of Baby Bella mushrooms sliced.

Add some EVO and a tablespoon of butter.   Saute for a few minutes.

Pour the rest of the onion soup into a bowl and stir in a tablespoon of flour until the mixture is smooth.  Then add in the following.

1/2 cup of ketchup.

1/4 cup of water.

3 tablespoons of Worcestershire sauce.

1/2 teaspoon of mustard powder.

Some garlic powder.

Pour this over the shallots and mushrooms.  Now nestle the meat back into the skillet.  Lower the heat to simmer and put a lid on it.  Let it go for 45 minutes.  

Then enjoy with your favorite veggie.  And flashback to that cafeteria lunch when you were worrying about a geometry pop quiz.

Dinner last night:  Leftover Chinese food.