Subj : Re: Reduced salt
To   : Carol Shenkenberger
From : Dave Drum
Date : Mon Mar 11 2024 05:41:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

 CS> I like the ground beef idea in the Broccoli beef dish.

That's one of those recipes that when I saw it I said to myself, "Why
didn't I think of that?"

It's tasty and economical. And the ground meat is easier chewing than
all but the most expensive steak cuts. Plus "prep" time is less. What's
not to like?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Salisbury "Steak"
 Categories: Beef, Pork, Vegetables, Soups, Breads
      Yield: 4 Servings
 
 10 3/4 oz Can cream of mushroom soup
      1 tb Yellow "prepared" mustard
      2 ts Worcestershire sauce
      1 ts Prepared cream-style
           - grated horseradish
      1 lg Egg
    1/4 c  Dry bread crumbs
    1/2 c  Minced onion
           Salt & pepper
  1 1/2 lb Chilli grind beef chuck *
    1/2 lb Mild Italian sausage
      2 tb Oil
    1/2 c  Water; as needed
           Chopped fresh parsley or
           - sliced green onion tops
           - (preferred) as garnish
 
  * Chilli grind can be hard to find. If your store has a
  "service meat" counter ask for a nice shoulder clod to
  be put through thei coarse plate twice. The result will
  be a texture a bit coarser (and chewier) than typical
  fine-ground "hamburger" meat. - UDD
  
  In a bowl, combine the soup, mustard, Worcestershire
  sauce and horseradish; blend well with a whisk.
  Set aside.
  
  In another bowl, lightly beat the egg. Add bread crumbs,
  onion, salt, pepper and 1/4 cup of the soup mixture.
  
  Add meats and mix well. Shape into four (8 oz) patties.
  
  In a large skillet, cook the pucks in oil to desired
  doneness; drain and reserve.
  
  Combine remaining soup mixture in the skillet with water
  as needed; pour over patties. Return "steaks" to the pan,
  cover and cook over low heat for 10-15 minutes or until
  meat is heated through. Remove to Plates spoon pan sauce
  over meat. Garnish with parsley and/or green onion tops.
  
  NOTE: This is my own take on Salisbury Steak. It is very
  much upgraded from the mystery meat "Salisbury Steak"
  that I used to be served in school cafeterias/lunchrooms.
  
  It can be prepared ahead, kept in the refrigerator and
  warmed up later. -- UDD
  
  Serves: 4 hungry people
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Shallots are for babies; Onions are for men; Garlic is for heroes.
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