So, it's been what seems like a really long day, but I feel as if I accomplished very little. Huberino and I went shopping earlier and got the fixings required to make a favorite of ours, Salisbury Steak. Ok, so we really only needed to get some hamburger, but hey, an adventure is an adventure.
Anyway, I'm going to share with you how I make Salisbury Steak. I've tweaked this recipe over the years from a variation of my Mom's. I like alot more mushrooms (see the title!) and onions than she does. It's a good thing I have a husband who will kiss me no matter what! I'm a good cook, but I don't always have recipes. When asked for my chili recipe, I told one of my hubby's friends that it depends on what is in the cupboard (and o boy is that true-I can swing edible from just about anything).
First you start off with some ground beef (turkey burger is also good but I didn't like the options the store had today). A pound and a half is enough to make 6 decent sized burgers. Figure about one half pound precooked weight. (Keep in mind that one burger is about 2 servings of hamburger for those of us counting such things) Put it in a bowl and add in one packet of Lipton (or off brand since they are really all the same!) Soup Mix. I prefer the Onion Mushroom. Add in one 6oz can (or handful of diced fresh) drained mushrooms (or two or three....I REALLY like mushrooms). In this case I only added one. Add onions if you like. Fresh are good, but honestly I prefer the minced, dried kind. They just seem to add more flavor, plus regular onions come into play in a few. After you have all of this in the bowl hand mix it until it is good and mixed.
Next turn the oven on to about 325ish (see...no recipe really plus my oven is temperamental). Take the pan that you will be baking in ( I suggest going on the large side) and spray it with a non stick oil or spray. Measure out a cup of dry white or brown rice. Add 2 cups of water. Next take 2 packets of brown gravy mix (any brand is fine and the cheap stuff works GREAT!!) and add to the rice and water. You may be asking 2!? You can choose to use 1 if you want, but I like a richer, deeper flavor, hence 2. As I said, I've adapted this to our tastes. After the gravy is all dissolved and mixed in (or if you have an awesome husband like I do and he did this part) go back to the hamburger. I like to use a burger press for mine and stuff fresh onion and a few mushrooms inside, but that's personal preference. Once you have the patties formed, toss them in a frying pan. Browning them gets a lot of the grease out so you're not eating grease gravy.
Once they burgers are browned (but still squishy and pink inside) add them to your rice/gravy mixture.
now, more mushrooms and onions (Oh my!!). I like to leave my onions in rings (they are just more fun to eat that way). Add as little or as many onions and mushrooms as you chose (I added 2 more cans here!), just be sure to mix them into the gravy mixture or they may dry out. After you have sufficiently shroomed and onioned it up cover it and place the yummy concoction in the oven. Let it bake covered for about a half hourish (again my oven hates me and I have to wing it). Uncover it and check your rice. I like my rice nice and soft, plump with the gravy and shroomy goodness. Some people like theirs a bit more tough and undone. To each their own.
And this (!!) is the final product!
(Oopps...gotta add the picture!!)
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