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Salisbury steak

Salisbury steak
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  • Salisbury steak

    Post #1 - October 7th, 2024, 4:37 pm
    Post #1 - October 7th, 2024, 4:37 pm Post #1 - October 7th, 2024, 4:37 pm
    I was one of those strange kids who loved the school cafeteria lunches. Everything was made from scratch back then, including the daily yeasted rolls.
    ‘80’s and ‘90’s in Texas offered many choices: Luby’s, Wyatt’s, Piccadilly, Morrison and independents as well.
    I looked forward to lunch counters and diners when I traveled as a trombonist.

    Froze 2# of 80/20 ground beef from our last trip to Carneceria Jimenez.
    While the beef was thawing, Salisbury Steak came to mind. So…

    Made a panade from 8 heels of torn Pepperidge Farm 15 grain bread and milk…and squeezed dry.
    Hand minced 2 lg white onion, 5 cloves garlic. This was braised in a stick of butter until soft. Set it aside.
    5 eggs, beef, 80% onion mix, S/P, L&P, Tabasco added and mixed.
    Shaped into ovals and then onto parchment covered 1/2 sheet pan.
    Baked at 350F for 25 min.
    Made a gravy using the remaining cooked aromatics, 1# thickly sliced lg mushrooms, sanger with flour, healthy deglaze Madeira, water, good quality beef base and Maggi. ( I know…)
    Can’t describe how tasty these were. Even better the next day. Donna made her skin on mashed red potatoes. Only thing missing was an ice cream scoop for the taters. Good eatin’!

    Image
    Last edited by Evil Ronnie on October 8th, 2024, 12:43 am, edited 2 times in total.
    If you aren't tasting, you aren't cooking.
  • Post #2 - October 8th, 2024, 12:29 am
    Post #2 - October 8th, 2024, 12:29 am Post #2 - October 8th, 2024, 12:29 am
    Lookin' good! and a reminder to make Salisbury Steak soon. I'll definitely try your idea of baking on parchment. I usually brown in a skillet and finish cooking in the gravy. And I make the gravy a little differently with some fried peppers and tomatoes or tomato paste - not sure where I got that, I don't think my mom ever made this from scratch altho it was a favorite both in TV dinners and in frozen family size foil dishes heated in the oven. Right next to the turkey roll at the supermarket. Homemade beats my memory of those all to heck. But as a nod to TV dinners, I do occasionally make instant mashed potatoes even tho I know better.

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