Skip to main content

Classic Salisbury Steak

Growing up, Grammy worked in a kitchen at a huge church.  A church, mind you, she did not attend.  She worked random days and times depending upon the time of the year and calendar of events but never on Sundays.  School holidays were split between my two grandparents and based upon my Grammy's work schedule.  As I got older, I was allowed to follow her to work so long as I adhered to every child's favorite rule: OUT OF SIGHT OUT OF MIND.  So I went and stayed out of sight for the most part.  When kitchen doors were closed, except to the three other staff members, I was allowed to roam around and once old enough, be put to work.  There was really only so much a 10 year can do but I did master how to fold a linen napkin around a folk, knife, and spoon.

Memories of the work kitchen are fond and happy and my favorite days to work were rectory Wednesdays.  Every Wednesday the church priests, elders, etc would have their weekly meeting over lunch.  Never more than 10-15 present, it was like cooking for our family during the holidays but with a full size industrial kitchen.  The Wednesday group selected their meals and every month it included Classic Salisbury Steak in a Mushroom Onion Gravy over buttery mashed potatoes with green beans or a salad (depending upon the season) and soft yeast rolls.  Oh, how I LOVED Wednesdays!  

Modifications Made:
Onions chopped for the meat patties were chopped to almost a paste format.  Onion chunks can lead to the meat crumbling when cooking or incomplete cooked onions.  Crunchy onions are not for Salisbury steak, they are for hamburger patties.

Scaled for Likability: Good
The meat was tasty and held together while cooking, the gravy was not too heavy with mushrooms and ample in quantity.  What more could be wanted?  Flavor development.  

Two things need to be done next time to make this a more flavorful experience.  One, the meat needs more seasoning.  Lacking salt in the meat patty was completely noticeable. A teaspoon or two should do the trick to enhance the flavorings contained within the meat.  Meatballs always include salt, so why shouldn't meat patties?  For two pounds of meat, two tablespoons of Worcestershire was not enough.  Three to even four tablespoons would have been better.  Secondly, the patties need to simmer longer than 20 minutes. The next times these are made, the patties will cook for closer to an hour to allow the flavorings of the gravy to seep into the patty itself.

And speaking of gravy, at my table brown gravy never looks brown.  In theory I understand the concept of how to cook brown gravy as I can make a wonderful batch of white gravy.  But what I fail to accomplish every time brown gravy is made is correctly planning enough gravy for the meal.  As a result there is usually too little and one cannot simply add to brown gravy a raw flout mixture and allow for it to cook into the first batch.  When this is done, the brown gravy takes a white shade and the brown flavorings are lost.  There is a simple disconnect in my brain as making brown gravy is the same as making a roue for gumbo or a roue for red enchilada sauce.  Yet, every time brown gravy is made, it is a whiter shade of pale than a dark, rich brown.  Gonna have to master this as one cannot always rely on McCormick brown gravy packages.

Was this as good as Grammy's Salisbury Steak?  Not a chance.  Was it good enough to use as a starting platform to create a recipe for the T&T list?  Absolutely.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green be

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add potatoes.  Cover and reduc

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over.  There are so many more potato recipes saved.  Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes.  With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive.   The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half.  Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe.  These were a family favorite for years but have long since been discounted.  Bummer.  Trying to replicate this seemed easy enough.  Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,