I am excited with the passing of winter. For those of you who like winter, I applaud you. But for me, the winter months of February and March are the longest of the year. I’m looking forward to the snow melting to reveal my rhubarb and my perennial flowers and herbs. Oh, spring, how I anticipate you.
I’ve had a request for Salisbury steak. Here you are, Dar. This is one of my family’s favorites. I like to make it up on my day off and have it ready for the weeknight. I put it in a baking dish, cover with foil and refrigerate. This is the recipe as it is in my card file. The changes I make are to use 1 envelope of beef and mushroom soup mix with 1 cup of water to replace 1 cup of the beef broth . I also use my favorite meatloaf recipe and patty that to make the steaks. I come home, put it in the oven, peel potatoes for mashed, pick a vegetable and I’m all set for supper.
Salisbury Steak
1 pound lean ground beef
1/3 cup dry bread crumbs
1/4 cup chopped onions
1 egg, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups beef broth
1 large onion, thinly sliced
1 cup sliced mushrooms
3 tablespoons cornstarch
3 tablespoons water
Directions: Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.
Have a great week.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
