Kitchen Conundrum

Salisbury Steak Recipe- An Easy, Fast Midweek Dinner

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I’ve made this Salisbury Steak recipe twice in the past few weeks and it’s quickly giving my meatloaf a run for it’s money as the most requested dinner in my house. Even the little guy loves it and eats a whole patty, which is a lot for him.

When I first made Salisbury Steak years ago, I didn’t have any mustard powder in the cupboard so I used yellow mustard instead and I’ve never made it any other other way since. I just love the mustard flavor too so sometimes I will add a bit more in.

My favorite part is the gravy. It becomes so rich and creamy with the addition of butter and cream right at the end. Serve with a good starch, like mashed potatoes or thick egg noodles on the side to sop up any that is remaining.

From start to finish this recipe only takes about a half hour to make, so it’s perfect for a last minute, quick dinner for the middle of the week. Don’t bother washing the pan in between sauteing the onions and frying the patties. You’ll also want to keep some of the bits of browned meat in the bottom after you drain the oil for your gravy.

It’s been a long time since I’ve made this and I am glad I brought it back into the rotation.  I hope you like it too!

Salisbury Steak-5718

Salisbury Steak
 
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Author:
Serves: 4
Ingredients
  • 1 pound ground beef
  • 1 medium onion, thinly sliced
  • 3 tablespoons butter, divided into single tablespoons
  • ½ cup plain breadcrumbs
  • ¼ cup + 1 tablespoon ketchup, reserve 1 tablespoon for the gravy
  • 2 tablespoons yellow mustard
  • 3 teaspoons Worcestershire sauce, reserve 1 teaspoon for the gravy
  • 2 tablespoons vegetable oil
  • 2 cups beef broth, reserve 2 tablespoons to make a slurry
  • 2 tablespoons corn starch
  • 1 tablespoon heavy cream
  • Salt & Pepper to taste
Method
  1. In a large saute pan over medium high heat, melt 1 tablespoon of the butter. Add the sliced onion and cook until they are just softened. (The onions will cook more later.) Remove to a bowl and set aside. Don't bother cleaning the pan as you will reuse it.
  2. In a large bowl combine the ground beef, breadcrumbs, ¼ cup of ketchup, mustard, 2 teaspoons of Worcestershire sauce, and a few grinds of fresh black pepper. Mix well and shape into 4 oblong patties.
  3. Over medium high heat, melt 1 tablespoon of butter combined with 2 tablespoons vegetable oil in your large saute pan. Add the beef patties and brown on both sides being sure to not flip the patties too soon as you don't want them to fall apart. Continue until cooked through. (About 5-7 minutes.)
  4. Remove the patties to a plate and drain the pan of the oil.
  5. Reduce the heat and return the onions to the pan. Add the beef broth minus the 2 tablespoons. Add 1 tablespoon of ketchup and 1 teaspoon of Worcestershire sauce. Mix well.
  6. To make the slurry, in a small bowl combine the cornstarch and the reserved beef broth. Mix with a fork until all of the cornstarch is dissolved.
  7. Bring the gravy to a boil then add the slurry stirring continuously. Your gravy will thicken quite a bit.
  8. Return the beef patties to the pan and coat with the gravy, continuing to cook until heated through.
  9. Finish by adding 1 tablespoon of butter and heavy cream. Stirring to mix into the gravy. Add salt & pepper to taste. (You may not need any salt as Worcestershire sauce is quite salty.)
  10. Remove the patties, gravy and onions to a serving platter. Enjoy!

 

Fish Cakes Recipe, A Quick Dinner for a Busy Summer Day

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We hope you are enjoying your summer as much as we are.  We have been spending most of our days at the town swimming pool and have been getting home very late in the afternoon. If you are like us, you try never to turn your oven on when the heat outside rises above 80 degrees. As much of the country is undergoing a severe heat wave, we are also tending to eat a lot less because of the extreme heat. But those things that we do eat should provide some positive nutritional value and be fast and easy to make.

These quick and easy Tuna Cakes are jam packed with chopped veggies and make a quick stove top meal that’s perfect with a small side salad. Made with simple ingredients, you can also add frozen mixed vegetables or a handful of fresh chopped spinach or zucchini for some added value.
Ingredients

3 Cans of Solid White Albacore Tuna packed in Water, drained

2 large carrots, diced

1 stalk celery, diced

1 onion, diced

1 red pepper, diced

1 egg

1/4 cup seasoned bread crumbs

salt and pepper, to taste

1/4 cup vegetable oil

Method

In a large bowl, mix tuna with all of the vegetables.

Add the egg and breadcrumbs to bind. Shape into patties and set aside.  (I made 5 large patties when I use 3 cans.  You can adjust the sizes to suit your family.)

In a large skillet over a medium flame, add the vegetable oil to the pan and let it become hot. Being careful not to let the hot oil splatter, add the patties and brown on each side about 3-5 minutes. Drain on paper towels on a plate.

Serve with a side of salad for a very quick,light,  no fuss dinner.

Have you seen one of these? It’s a splatter screen. You can get them really cheap in most housewares department or online.

They are awesome when you need to fry something. You just put it over the pan you are using and it helps protect you from the splattering oil. It’s a must have tool in your kitchen. I have had mine forever and find it extremely helpful.