Saturday, June 22, 2013

salisbury steak

My mom and her friend got together last week and made a whole slew of Salisbury Steak.  They had a group of friends over for dinner that night, froze some, and brought some to us!  We ate it for Sunday dinner, and it was spectacular.  Then on Wednesday, after James' tball game, Mom invited us all over for dinner- saying she had more Salisbury Steak to share.  We accepted, and it was (again) delicious.  And THEN yesterday, I was planning to bring dinner to my friend Missy who just had a baby, and I thought that Salisbury Steak with mashed potatoes would be the perfect comfort food.  So I used the ingredients Mom had told me about and sort of created my own version (hoping it was hers as well) .... and we ate that same dinner AGAIN- third time in a week!  Haha.  Derek told me the only thing he was worried about was that I would decide that I'd had it too much and have a pregnancy aversion to it that lasted years.  So far, so good.  Though I think this week, we'll try to steer clear of it just to be sure. But it will seriously be hard, because it is super duper delish!

RECIPE: Salisbury Steak

[For the patties]
1 lb ground beef {I used 85%}
1/2 onion, diced finely
1/2 c. breadcrumbs
1 1/2 tsp. Italian seasoning
1 egg

[For the gravy]
1 Lipton onion soup mix
1 brown gravy mix
1 can (Campbell's) Golden Mushroom soup
2 1/2 c. water

Mix the patty ingredients together in a large bowl, incorporating well.  Form into smallish patties (3 inches in diameter, maybe?).  Cook until well done {we used our George Foreman for this, as our stove top was busy and it would do lots at a time}.

Meanwhile, add all gravy ingredients together in a large (and deep) skillet.  Whisk to combine.  Bring to a boil and reduce to medium.  Continually whisk- to avoid burning and to help it uniformly thicken.  When the gravy is adequately gravy-esque, reduce heat to low.

Once your patties are fully cooked, place them (carefully; they fall apart easily) into the gravy pan.  Let them completely submerge in the gravy.  Let this simmer on low for a while.  Then dish up and enjoy!

Note: The excess gravy will double as gravy for your mashed potatoes!  Serve with mashed potatoes for sure and maybe a salad to keep things fresh.  Mmmm... enjoy!