Archive for September 16th, 2008
Recipe of the Week – Salisbury Steak
Salisbury Steak Dinner
(from the Beef Entrée at emealsforyou.com)
I have a love-hate relationship with this time of year. One side of me wants to hold on to the sunshine, light meals and warm weather. The other side looks forward to the seasonal change, cooler nights and mornings and heartier meals. Harvest time gives us the last remaining summer veggies while sitting just off-stage are the more substantial veggies, the root vegetables that require a little more cooking but give us more flavor and a deeper sense of warmth. While everything is a little rushed in the Summer; the Fall gives us a better sense of stability. A more defined sense of well-being.
I can’t wait to cook the meals that, while taking a little more time to make, send their fragrant essence throughout the house. This is the time for those stews, sauces and braised meals that force us to sit a little longer at the table, eat a little slower and enjoy our family meals a little more… Take the time to prepare some of the harvest of the season and gather your family a little closer around the table.
Suzie’s Salisbury Steak
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Beef Entrée |
| Meal: | Other (General) |
| 1.5 | lb | beef, ground |
| 0.25 | cup | water |
| 0.5 | cup | breadcrumbs ,dried white |
| 0.25 | cup | onions, diced |
| 1 | large | egg |
| 0.75 | Tb | salt, table |
| 1 | 10.5 oz can | soup, beefy mushroom |
Mix ground beef with breadcrumbs, chopped onion, egg, salt, and 1/4 cup beefy mushroom soup. Form mixture into patties. Lightly brown on both sides in vegetable oil in large heavy skillet. While patties are browning, mix 1/4 cup water with remaining soup. Pour over beef patties, cover and simmer over low heat for fifteen minutes or until beef is cooked thoroughly.
Shown here with garlic mashed potatoes and green bean almondine.
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