Monday, January 19, 2015

The Best Salisbury Steak I've Ever Fixed


How many different recipes do you see on social media daily? Between Facebook and Pinterest alone, the number is mind-boggling. Do you find yourself being captivated by the pretty pictures that lure you in; you follow the directions to a "T" only to be disappointed? Guilty!! Every so often you come across one you fix that is so yummy, you don't even want to mess with. Or, if you do, it's only because you're substituting for a missing ingredient.

Andy was telling me how he loved Salisbury Steak. Most of my previous experiences with it haven't been on the favorable side. This recipe saved me from a frozen food nightmare and had Andy telling me how awesome it was in between bites. If someone says, "I hurt myself eating," you know you "did good!" These were not the flat oval shaped pieces you get in your grocer's freezer. (Please refrain from flattening them out!!) And tender? They were so tender...they'd make you smack yo' Momma! Speaking of which, Momma night is coming up Wednesday night and I'm going to fix some for her. All I changed from the original recipe was to substitute a 10-1/2 ounce can of Campbells French onion soup with a pack of Lipton Onion Soup mixed in water, and used two pounds of 80/20 ground chuck..

Ingredients
1 pack Lipton Onion Soup mixed in 10 oz. water
2 lbs Ground Chuck (80/20)
1/2 cup dry breadcrumbs (I used Italian-seasoned Panko from the pantry)
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water


Directions

In a large bowl, mix together 1/3 cup of the Lipton Soup/water mixture with ground chuck, bread crumbs, egg, salt and black pepper.
Shape into 6-7 equal sized patties.

In a large skillet (one with a lid), over medium-high heat, brown both sides of patties.

Pour off excess fat

In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard powder.

Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.


Original recipe courtesy of food.com

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