Friday nights when I was a kid was TV dinner night. One of my favorites was the Salisbury steak. I loved that oniony tasting meat with the mushroom gravy and mashed potatoes.
Salisbury steak is typically made with ground beef. All the flavors are mixed in before it is cooked. Then it is seared and a delicious gravy is made. The meat continues to cook in it.
This recipes is a little different. I found a package of cubed steaks. You can’t really mix ingredients into it, so I coated them. The gravy is super easy with mushrooms and golden mushroom soup.
Make up some mashed potatoes, some perfect side dish peas and serve it up!
Here’s How to Do it:
Start by mixing the coating up. Make a paste with all the ingredients,
then rub it onto both sides of each piece of beef. Let it sit for about 15 minutes.
In the mean time, heat 2 Tablespoons of olive oil in a heavy skillet and sauté the onions and garlic
until they are starting to soften.
Add the mushrooms and cook on medium.
When the mushrooms are starting to brown, remove them from the pan and set aside.
Using the same pan, add the remaining olive oil and sear the beef on both sides. The flavors of the mushrooms and onions will be in the oil and help flavor the meat. Remove it from the pan and set aside.
Put the mushrooms and onions back into the pan and add the remaining gravy ingredients, except the mushroom soup.
Bring to a boil,
then reduce heat and simmer until it starts to thicken.
Add the soup and simmer for about 5 minutes on low
to blend the flavors. Stir in plenty of fresh cracked pepper and salt to taste.
Next, add the steaks back into the pan and allow them to cook completely in the gravy – about 10 minutes.
While it’s cooking, make up your favorite mashed potatoes[1].
Serve immediately – and green peas are the perfect side dish!
Keyword:
beef, easy, gravy, mushrooms, potatoes, throwback, TV dinner, vintage
Servings: 4servings
Author: HelenFern
Ingredients
1poundcubed steaks
1tablespoongrated onion
1clovesgarlic, crushed
1/4 teaspoonketchup
2-3tablespoonsplain bread crumbs
3tablespoonolive oil
Gravy
2clovescrushed garlic
1/2cupchopped onions
2cupssliced mushrooms
3tablespoonsbutter
2teaspoonsworchestershire sauce
1/2cupruby port
210oz canscondensed golden mushroom soup
1/4cuphalf and half
Instructions
Start by mixing the coating up. Make a paste with all the ingredients, then rub it onto both sides of each piece of beef. Let it sit for about 15 minutes.
In the mean time, heat 2 Tablespoons of olive oil in a heavy skillet and sauté the onions and garlic until they are starting to soften. Add the mushrooms and cook on medium. When the mushrooms are starting to brown, remove them from the pan and set aside.
Using the same pan, add the remaining olive oil and sear the beef on both sides. The flavors of the mushrooms and onions will be in the oil and help flavor the meat. Remove it from the pan and set aside.
Put the mushrooms and onions back into the pan and add the remaining gravy ingredients, except the mushroom soup. Bring to a boil, then reduce heat and simmer until it starts to thicken.
Add the soup and simmer for about 5 minutes on low to blend the flavors. Stir in plenty of fresh cracked pepper and salt to taste.
Next, add the steaks back into the pan and allow them to cook completely in the gravy - about 10 minutes.
While it's cooking, make up your favorite mashed potatoes. Serve immediately - and green peas are the perfect side dish!
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HelenFern
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Beef,Main dish,Sandwich |
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National Cheeseburger day – it’s a day that a lot of places give out special deals. Just do a google search and see. McDonalds is selling cheeseburgers for $ .50 – Fifty cents! Applebee’s and Red Robin have special deals today on the iconic cheeseburger. Many local restaurants offer BOGOs or reduced prices. So there’s no excuse not to celebrate this sandwich!
But where did it come from? Rumor has it that is was accidentally created in 1926. Young Lionel was working at his dad’s sandwich shop in Pasadena, California – the Rite Spot. He was experimenting and dropped a slice of American cheese on the top of a burger sizzling on the grill.
Another sandwich shop in Los Angeles claims they invented it – O’Dell’s. But they served it smothered in chili. Like many iconic foods, there are a lot of stories as to who created it first.
The fact remains, this sandwich is America’s favorite. The hamburger accounts for more than 60% of all sandwiches sold – Americans eat more than 14 BILLION every year! No wonder. There are about 50,000 burger places in the U.S. alone! And so goes the story of that juicy, messy, greasy, cheesy, fill me with joy meal. And the number one item we grill? You got it. Burgers!! Heck – Jimmy Buffet even wrote a song about them. “Cheeseburger in Paradise, heaven on earth with an onion slice…”
Here are some recipes for cheeseburgers for you to follow or to inspire you. Be creative – like a Sausage Pizza Burger[6]! Please share your own cheeseburger masterpiece!! The more burgers the better!
Check out these cheeseburgers! Something for everyone!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Well we’re down to the last state. We’ve been around the United States trying foods that are important in the culture of each state. And the last state admitted to the union – Hawaii.
I’ve never been to Hawaii but I’ve heard about the food and I’ve read a lot about it. There’s poi (tarro root paste), poke[11], spam, pineapples and coconuts, and loco moco.
Loco what? My brother’s best friend is from Hawaii and he goes there to visit with family from time to time. He says he looks forward to the loco moco. What exactly is this dish?
It’s rice. A mound of perfectly steamed white rice, topped with a hamburger patty, brown gravy and an egg. Yep. That’s all there is to it and it is amazing!!
Here’s How to Do it:
Get the rice cooker out and cook up a batch of plain old white rice.
Dissolve the bouillon in the broth.
Next, make some brown gravy. Melt the butter in a saucepan. Add the flour and stir cooking until it starts to brown.
Slowly whisk in the bouillon and broth mixture, stirring until it thickens. Set to the side.
Grill the hamburger patties on a griddle. Add salt and pepper to both sides to taste. When they are near done, add the eggs and fry them to your liking. We like over medium.
Now stack it. Put a scoop of rice in the middle of the plate. Put the hamburger on top of it then smother it in gravy.
Top it all off with an egg and dig in! I promise you’ll want it again. Get in the mood and have some fresh pineapple on the side!
My brother's best friend is from Hawaii and he goes there to visit with family from time to time. He says he looks forward to the loco moco. A mound of rice topped with a grilled burger and brown gravy. Add an egg and you have an amazing Hawaiian breakfast.
Course:
Breakfast
Cuisine:
American, hawaii
Keyword:
egg, gravy, hamburger, rice
Servings: 4servings
Author: HelenFern
Ingredients
3Tablespoonsbutter
3Tablespoonsflour
1/2teaspoondry beef bouillon
3cupsbeef broth
1 to 1-1/2poundsground beef (85/15)
4cupscooked white rice
4largeeggs
Instructions
Get the rice cooker out and cook up a batch of plain old white rice.
Dissolve the bouillon in the broth.
Next, make some brown gravy. Melt the butter in a saucepan. Add the flour and stir cooking until it starts to brown.
Slowly whisk in the bouillon and broth mixture, stirring until it thickens. Set to the side.
Grill the hamburger patties on a griddle. Add salt and pepper to both sides to taste. When they are near done, add the eggs and fry them to your liking. We like over medium.
Now stack it. Put a scoop of rice in the middle of the plate. Put the hamburger on top of it then smother it in gravy. Top it all off with an egg and dig in! I promise you'll want it again.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
It’s National Cheeseburger day[16]! It’s a day to celebrate what’s been called America’s favorite sandwich – the hamburger, you just add cheese!
The cheeseburger first showed up on menus in 1928 in a restaurant in Los Angeles. But Kaelin’s in Louisville, Kentucky claims to have invented the cheeseburger. But who cares who invented it! We just love to eat them – and the messier the better.
Here is a recipe for a burger mixed with bacon and spices and grilled to perfection. And you can build it any way you want! It’s messy and juicy and so delicious!
So, are you ready – Happy Cheeseburger Eating!
Here’s How to Do it:
Cook the bacon and chop it into small pieces.
The day before or the morning of, mix the meat with the bacon, bourbon, liquid hickory, salt and pepper. I use my hands and mix and squeeze until it’s mixed well.
Cover and refrigerate at least six hours (overnight is good too).
When you’re ready to eat, form the cold meat into patties and
grill on a pre-heated medium-high grill until it reaches the degree of doneness you prefer. We like rare to medium-rare.
While they’re cooking, cut up the condiments and
brush the buns with olive oil.
About 3 to 4 minutes before the burgers are done, put the buns on the grill and toast to a golden brown.
At the same time, top the burgers with the cheeses of choice – one or all!
Take the burgers and buns off the grill. Allow the meat to sit for five or ten minutes.
Serve buffet style – and don’t forget the pickles!
A cheesy sandwich to celebrate an American phenomenon.
Course:
dinner, lunch, Main Course
Cuisine:
American
Keyword:
beef, blue cheese, cheddar, cheese, green tomato, hot dog, sandiwich
Servings: 6burgers
Author: HelenFern
Ingredients
2pounds80/20 Ground Beef
3/4cupchopped hunter bacon(a thick cut of bacon)
1/4cupbourbon
1teaspoongarlic salt
1/2teaspoonground black pepper
1teaspoonliquid hickory smote
6Kaiser rolls
6thick slicescheese of your choice
tomato slices
lettuce leaves
onions
pickles
Mustard, ketchup or whatever you want!
Instructions
Cook the bacon and chop it into small pieces.
The day before or the morning of, mix the meat with the bacon, bourbon, liquid hickory, salt and pepper. I use my hands and mix and squeeze until it's mixed well.
Cover and refrigerate at least six hours (overnight is good too).
When you're ready to eat, form the cold meat into patties and grill on a pre-heated medium-high grill until it reaches the degree of doneness you prefer. We like rare to medium-rare.
While they're cooking, cut up the condiments and brush the buns with olive oil.
About 3 minutes before the burgers are done, put the buns on the grill and toast to a golden brown.
At the same time, top the burgers with the cheeses of choice - one or all!
Serve buffet style - and don't forget the pickles!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
The mid-West seems to be the place to find an unusual burger! Well how about trying the Wisconsin Butter Burger!
Wisconsin produces over 2 BILLION pounds of beef a year – third in the nation. And they make about the same amount of cheese! So it stands to reason that a cheeseburger of some sort would be an iconic food of this state!
The butter burger started way back in 1936 at Solly’s Coffee Shop (now Solly’s Grille). You start with angus sirloin that is either stuffed with a pat of butter or topped with a dollop that melts its way down the sides and into the bun.
Having never been to Wisconsin, I’m going only on what I’ve read. So this burger is my take on what sounds like an incredible sandwich!
Here’s How to Do it:
Start with some good, angus beef. Use about 1/4 pound for each burger. The original has the butter on the outside, but there are some places that put it in the middle. I chose the latter. Make a ball of beef. Press about 1 tablespoons of butter into the center and
form a flat patty around it. Season the outsides with salt and pepper.
Add some butter to a heavy skillet. Sauté the onions until they are just translucent.
Add the patty on top of the onions and cook that baby up, turning once, to the desired doneness (we like rare). Make sure you get some of the onions with the burger.
Brush the buns with melted butter and toast them on a grill or in the oven.
Place a big slice of cheese on the bottom of the bun and
top it with the burger. Add some condiments (the original has stewed onions and that recipe is a family secret).
Have a milk shake on the side and dig in! Pure, buttery, goodness.
The mid-West seems to be the place to find an unusual burger! Well how about trying the Wisconsin Butter Burger!
Course:
Main Course, sandwich
Cuisine:
American, Wisconsin
Keyword:
beef, butter, mid-west, sandwich, state food, wisconsin
Servings: 4burgers
Author: HelenFern
Ingredients
1poundground sirloin
1/2cupbutter
1/2cupchopped onion
4slices of American or Cheddar cheese
4burger buns or hard rolls
Salt and Pepper
Condiments of your choice
Instructions
Start with some good, angus beef. Use about 1/4 pound for each burger. Make a ball of beef. Press about 1 tablespoons of butter into the center and form a flat patty around it. Season the outsides with salt and pepper.
Add 2 Tablespoons of butter to a heavy skillet. Sauté the onions until they are just translucent.
Add the patty on top of the onions and cook that baby up, turning once, to the desired doneness (we like rare). Make sure you get some of the onions with the burger.
Brush the buns with 2 Tablespoons of melted butter and toast them on a grill or in the oven. Place a big slice of cheese on the bottom of the bun and top it with the burger. Add some condiments (the original has stewed onions and that recipe is a family secret).
Have a milk shake on the side and dig in! Pure, buttery, goodness.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!