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| Ground beef + onions= a yummy patty. |
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| Add the mushrooms. |
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| Add the beef broth to make the gravy. |
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| Carrots + peas cooking away in chicken broth, butter and bay leaf. |
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| Looks a little bit better than a cafeteria tray, ehh?! Salisbury Steak Recipe: [Serves 4] - 1 lb. ground beef - about 1-2 TBSP Worcestershire Sauce - 1 small onion, finely diced - about 2 TBSP olive oil - S&P - 1 container of mushrooms (I like to use white and baby bellas), thinly sliced - 2 TBSP unsalted butter - 2 TBSP flour - 2 C beef stock In a medium sized bowl mix together with your hands, the beef, onion, S&P and Worcestershire Sauce. Form 4 beef patties and set aside. Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, place the patties into the oil and brown on both sides. The cook time will depend on how you like the beef cooked. Once the patties are cooked, remove from pan and set aside. Lower the heat to medium and add the butter and mushrooms. Scrape up all of the yummy beef scrapings from the bottom of the pan. Cook the mushrooms for about 5 mintues. Then sprinkle in the flour and stir into the mushrooms with a whisk for about 1 minute. Next, whisk in the beef stock. Bring liquid up to a boil and then simmer until thickened into a gravy. Pour mushroom gravy over Salisbury steak and serve! Carrots + Peas Recipe: [Serves 2] - 2-3 carrots, peeled and sliced at an angle - about 1 cup of frozen peas - about 1 1/2- 2 C chicken broth - 1 bay leaf - S&P - 1 TBSP unsalted butter Heat a saucepan over medium-high heat and add the chicken stock, bay leaf, carrots and butter. Add salt and pepper to taste. Bring up to boil and cook the carrots until fork tender, about 10-15 minutes. Add the peas and simmer until liquid is just about gone. Season with salt and pepper to taste and serve! |
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