August 25, 2004

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  Tonight's Supper-Another New Recipe    I have only ever had Salisbury steak as a frozen dish. Last night we had a quick supper because of running all day. Mike had a frozen Salisbury Steak and it inspired me to look up a recipe for it. If the frozen tasted pretty good, homemade must be quite tasty.    It was. It is. Lol    Here is the recipe I used tonight, including the “tweaking” I always do to recipes to make them my own:    Salisbury Steak Supper 1 can (10 3/4oz) can cream of mushroom soup, undiluted 1 tablespoon prepared mustard 2 teaspoons Worcestershire sauce 1 teaspoon prepared horseradish 1 egg 1/4 c dry bread crumbs *I used bagel chips, cause that is what I had, but I imagine cracker crumbs would also work just fine* 1/4 c finely chopped onions salt and pepper to taste 1 1/4 to 1 1/2 pounds ground beef 2 tablespoons cooking oil Mixed herb seasoning added to pan gravy 1/3 of a consommé cube to give the gravy a richer flavor 2 tablespoons chopped fresh parsley for garnish (optional) PREPARATION:  In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat egg; add bread crumbs, salt and pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into 4 large patties. In a large skillet, brown patties in oil *extra virgin olive oil is a great thing for this, or olive oil and butter*; drain off excess grease.    Combine remaining soup mixture with water *I used canned vegetable stock and added 1/3 of a consommé cube and added some dried herb mix*; pour over Salisbury steaks. Cover and cook over low heat for 10-15 minutes or until meat is cooked through. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley if desired. Salisbury steak recipe serves 4.      I served the patties with bowtie noodles and corn. Mmmmmm. I liked this enough that I think I will make a double batch of this up and freeze it. It will make a great quick supper for those nights when I just don't feel like making a big meal.   I rarely make dishes that require ingredients such as canned soup, but this one was quick and easy. I happened to have a can of the mushroom soup on hand, so I used it! If I hadn't I would have made a beef gravy to go over the patties and added a can of sliced mushrooms *assuming I have some...lol* It helps to have well stocked shelves in the canning cellar!   Enjoy!   Blessings...                                                                                    Kathie

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