Posted on 07/26/2022 7:09:58 AM PDT by mylife
My fiancée was texting one of her best friends the other night, who told her she’d recently made salisbury steak for dinner. Huh. Salisbury steak. I hadn’t thought of Salisbury steak in years, and the only time I’d really had it was from a frozen microwaveable tray when I was a kid. It didn’t even occur to me that people made Salisbury steak from scratch. But when you think about it, Salisbury steak is essentially just hamburger patties in brown gravy, sometimes with mushrooms. I thought, “Wait. Why am I not making this too?”
A few nights later I went to the store, grabbed some ground beef, some mushrooms, and a jar (yes, a jar) of brown gravy and slapped dinner together in under an hour. And guess what? It was freakin’ delicious.
(Excerpt) Read more at thetakeout.com ...
Heaven!
I love King Ranch Chicken, plus it freezes well. I do swap out a can of Rotel tomatoes, and some broth from boiling the chicken for the cream of mushroom soup after I read the sodium/ calories from using 2 cans of soup.
That looks interesting. Thx.
Rotel tomatoes are great
I have used this Salisbury Steak Recipe, and liked it.
https://cafedelites.com/salisbury-steak-with-mushroom-gravy/
OK, maybe he also stole my Honda Accord.
What do you use as a substitute for the Rotel tomatoes? Or did I misunderstand your post?
thx, add onion
Dr. Salisbury recommended this recipe (somewhat different from modern Salisbury steak recipes) for the treatment of alimentation (digestive problems):
Eat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage...previous to chopping, the fat, bones, tendons and fasciae should all be cut away, and the lean muscle cut up in pieces an inch or two square. Steaks cut through the centre of the round are the richest and best for this purpose. Beef should be procured from well fatted animals that are from four to six years old. The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired. Celery may be moderately used as a relish.[5]
I actually make this occasionally, including some sautéed onions. They have it at Texas Roadhouse, “roadkill” on the menu, and it is so good.
My mom used to make Swiss steak, with a thick, tomatoey sauce or gravy. Does anyone have a good recipe for that?
Or you could use some deeeeeelicious melamine-fortified Chinese protein powder.
Instead of 2 cans of soup, and the little can of green chiles, I use one can of Cream of Chicken Soup, one can of Rotel tomatoes, and a little of the water/broth from boiling the chicken.
perhaps my mother
I wish they’d cut the salt in half on the canned soups.
“James H. Salisbury (1823–1905) was an American physician and chemist known for his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as the main course has been used in the United States since 1897. Today, Salisbury steak is usually served with a gravy similar in texture to brown sauce, along with various side dishes.”
Though the original Salisbury steak was rather crude, much like the original Graham cracker, with the modern version of both being much tastier than the original “health foods”.
Swiss steak.. My Mom’s Tuesday Special. Remembrances of my Mom’s cooking is not one of comforting nostalgia.
I think her swiss steak was pan broiled tenderized round steak, with a can of tomato soup dumped over it, served on a bed of white rice.
I just had the thought that maybe that is why my Dad spent years on aircraft carriers, 9 months, 18 months, for 25 years in the Navy. It was to escape my Mom’s cooking.
“I sometimes buy rare roast beast at the deli and put it in a skillet with some water and beef bullion. Thicken and serve on toast!”
The grocery store where I buy our weekly, non Costco food delivery, has a great deli section. Besides normal good deli options, they have cooked Rare or medium roast beef, sliced cooked ham or chicken breast as features of their offerings.
The lady, who manages the deli, said that those items are becoming a big favorite with her customers, fellow store workers and both singles and couples. They carry high end paper plates as a serve on and throw away after dinner.
They can buy a good meal that is easy to prepare for one or two people and not have a frozen dinner or a can of soup. The deli have two other deli counters with similar preps with Asian and/or Hispanic choices.
But are less adulterated than meatloaf, right?
I have always thought of Salisbury Steak as meatloaf with more meat, anyway.
Its hamburger
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