Salisbury Steak

Salisbury Steak

Salisbury Steak is one of those meals I grew up eating. I don’t remember my mom making it, necessarily, but I do remember that it’s what I’d order from a restaurant menu anytime it was available. It might have also been my go-to choice in TV dinners, which were often my after-school snack. Haha! I can still recall those little aluminum trays, each frozen food in its spot. I loved it, but I’m so happy that I’ve learned how to make homemade Salisbury Steak now. It’s a salt-of-the-earth kind of meal, and I believe it’s best served with homemade mashed potatoes and a good country vegetable like creamed corn or field peas. My peeps love hamburger steak, so I tried out this dressed-up version on them recently. They loved it, so I’m going to be sure to add it to the regular rotation around here.

2 lbs ground beef
1 cup seasoned bread crumbs
1/2 small onion, very finely chopped
1 egg
1/4 cup worcestershire sauce
1 tablespoon ketchup
2 teaspoons dry mustard
1 teaspoon salt
1 teaspoon black pepper

1 package fresh mushrooms, sliced

2 jars beef gravy
1/2 cup port wine
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

In a big bowl, mix together the ground beef, bread crumbs, onion, egg, worcestershire, dry mustard, salt, and pepper. I usually do this by hand (literally, with my hands), but you could use a Kitchenaid stand mixer. When it’s good and blended, divide into patties. I usually make about 6-7 patties from 2 lbs of ground beef. Place them into a skillet heated to medium. I use my Le Creuset braiser because it’s big enough to hold 6 or 7 steaks at one time. Brown on each side for about 5 minutes.

In a separate bowl, mix together the gravy, port wine, garlic powder, and onion powder.

When patties are browned on the outside, I remove them from the pan so I can pour off the extra grease. Return steaks to the pan and cover with mushrooms. Pour gravy mixture over all, being sure all mushrooms are covered in gravy. Cover and reduce heat to medium-low. Allow to simmer for about 20 minutes or until steaks are cook through and mushrooms are tender.

Salisbury Steak
Comfort food!
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Ingredients
  1. 2 lbs ground beef
  2. 1 cup seasoned bread crumbs
  3. 1/2 small onion, very finely chopped
  4. 1 egg
  5. 1/4 cup worcestershire sauce
  6. 1 tablespoon ketchup
  7. 2 teaspoons dry mustard
  8. 1 teaspoon salt
  9. 1 teaspoon black pepper
  10. 1 package fresh mushrooms, sliced
  11. 2 jars beef gravy
  12. 1/2 cup port wine
  13. 1/2 teaspoon garlic powder
  14. 1/2 teaspoon onion powder
Instructions
  1. In a big bowl, mix together the ground beef, bread crumbs, onion, egg, worcestershire, dry mustard, salt, and pepper. I usually do this by hand (literally, with my hands), but you could use a Kitchenaid stand mixer. When it's good and blended, divide into patties. I usually make about 6-7 patties from 2 lbs of ground beef. Place them into a skillet heated to medium. Brown on each side for about 5 minutes.
  2. In a separate bowl, mix together the gravy, port wine, garlic powder, and onion powder.
  3. When patties are browned on the outside, I remove them from the pan so I can pour off the extra grease. Return steaks to the pan and cover with mushrooms. Pour gravy mixture over all, being sure all mushrooms are covered in gravy. Cover and reduce heat to medium-low. Allow to simmer for about 20 minutes or until steaks are cook through and mushrooms are tender.
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Sunday Dinners: A Cookbook Giveaway

Sunday Dinners

Andrews McMeel Publishing has sent me another terrific cookbook to review and giveaway to you guys. This one is called Sunday Dinners: Food, Family, and Faith from Our Favorite Pastors. Sunday Dinners brings readers into the family and meals of several of America’s most well-known and well-loved pastors. I love a cookbook that tells stories as well as shares recipes, and this one has family stories from T.D. and Serita Jakes, Joel and Victoria Osteen, Ed and JoBeth Young, and many others. Along with their family tales, you’ll read about the recipes that have accompanied their families at meal times for generations.

You’ll fall in love with Serita Jakes’s Homemade Banana Pudding with meringue and scratch-made custard. You’ll be introduced to the Texas Fudge Cake that Victoria Osteen makes EVERY WEEK for her family. Jeannie Glenn, whose husband Mike serves as pastor at Brentwood Baptist Church in Brentwood, TN, shares a crab appetizer that will make your mouth water. She also shares the recipe for Strawberry Cake, made for every Sunday dinner served by her mother and grandmother. Reverand Martin Lam Nguyen, who is a native of Vietnam and serves at Congregation of Holy Cross at the University of Notre Dame, shares an authentic Vitenamese Goi Cuon recipe. That’s Fresh Shrimp and Pork Spring Rolls for those of us who only speak English. ;)

Sunday Dinners shares not only terrific recipes from pastors who are successful serving their churches, but it also gives us a glimpse into what makes their family life successful. Many of them champion the cause of the traditional Sunday dinner as being the meal that glues the family together. I hope you’ll enjoy hearing their stories as much as I have.

To be entered for the giveaway, leave a comment on this post and let us know our favorite Sunday dinner memory!

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