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’!
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.