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Post by Snake Eyes on Feb 13, 2009 4:08:57 GMT 12.75
My wife ask me about Salisbury steak last week,how to make it etc??? I remember my mother making it years ago and that it was made from ground beef patties and was covered with a thick gravy. Anyone got a favorite recipe? Thanks snake-eyes
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Post by Toby Benoit on Feb 13, 2009 6:33:50 GMT 12.75
Oh man! That's a favorite of mine! Put a mess of smashed taters on the side with some whole kernel corn and a roll, then wash it all down with a few glasses of sweet iced tea... Oh damn! It's a life altering experience! It's not a hard recipe if you do it the way that I do. Open box, poke holes in the plastic covering the tray, put it in the oven on 400 until it's completely thawed, then remove the plastic and serve. Wish I could be more helpful than that, but I'm not much of a hand in the kitchen. My expertise is enjoying what comes out of the kitchen when somebody that knows what they're doing does the cooking.
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Post by Jerry on Feb 13, 2009 15:28:09 GMT 12.75
Here's one of the recipes we use.
SALISBURY STEAK
1 can cream of mushroom soup, condensed 1 1/2 pounds ground beef, lean 1/2 cup dry bread crumbs, or cracker crumbs (sometimes we use the seasoned break crumbs) 1/2 teaspoon salt (or other seasoning of choice) 1/8 teaspoon pepper (use cayenne if you want it spicy) 1 onion, finely chopped 1 cup celery, finely chopped 1 large bell pepper, finely chopped 1 or 2 cloves garlic, finely chopped 1 egg, slightly beaten 1/3 cup water
Heat oven to 350 degrees F.
In medium bowl, combine 1/4 of the soup with remaining ingredients except water; mix well.
Shape into 6 patties; arrange in single layer in 13 x 9-inch or 12 x8-inch baking dish. Bake uncovered at 350 F. for 30 minutes.
Skim off fat.
In small bowl, combine remaining soup and water; spoon over patties. Return to oven and bake for 10 minutes. If desired, garnish with mushroom slices.
Serve with creamed potatoes or mac and cheese, corn, and rolls.
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Post by Snake Eyes on Feb 14, 2009 2:45:11 GMT 12.75
Jerry, Thanks, that gives me a general idea.I will probably tweak the recipe a bit and go for it. Toby, Bet Chicken or Granny could fix you right up . snake-eyes
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Post by Jerry on Feb 14, 2009 6:07:16 GMT 12.75
Please let me now what the "tweak" is. We might try it.
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Post by Paws on Feb 14, 2009 14:09:21 GMT 12.75
Suggested tweaks: Brown off the meat before broiling. Add a shot of Worcestershire sauce to the gravy and a half bottle of lager too.
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Post by Snake Eyes on Feb 15, 2009 2:37:12 GMT 12.75
Jerry, One thing I am sure I will add are sliced baby portobello mushrooms. snake-eyes
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Post by Jerry on Feb 15, 2009 4:54:08 GMT 12.75
Thanks - gonna try it all!! ;D
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K-Bob
Fire Builder
Posts: 27
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Post by K-Bob on Mar 9, 2009 11:50:50 GMT 12.75
Salisbury Steak is one of the original health foods. Details follow (courtesy of Google R&D):
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SALISBURY STEAK
One of the earliest of the 'health food fadists', Dr. James H. Salisbury, a 19th century English/American physician (1823-1905), wrote 'The Relation of Alimentation and Disease'. He believed that diet was the main factor governing our health, so he created a special food and diet for his patients suffering from anemia, colitis, gout, rheumatism, arteriosclerosis, tuberculosis, and asthma.
He believed that vegetables and starchy foods could produce substances in the digestive system which poison and paralyze the tissues and can cause heart disease, tumors, mental illness and tuberculosis. He claimed our teeth are "meat teeth" and our digestive systems designed to digest lean meat, and that vegetables, fats, starches and fruit should only be 1/3 of our diet. Starch was digested slowly, so it would ferment in the stomach and produce vinegar, acid, alcohol and yeast, all of which were poisonous to our systems. His cure for this was his special diet, including Salisbury Steak, which should be eaten 3 times a day, together with lots of hot water to rinse out the digestive system
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I think the good doctor may have written a new book if he had tasted some of the truck stop versions of his famous dish.
My recipe is about the same as the others. Ground round, cajun mirepoix (heavy on the onions, but light with the celery and pepper), bread crumbs, egg and seasonings. Being a lazy cook, I deglaze the pan with a shot glass of white wine, add a can of Cambell's Cream of Mushroom Soup, a small can of mushroom stems and pieces, a touch of W sauce (I can't pronounce the name of Lea and Perrins famous suace, let alone spell it) and several grinds of black pepper.
I like mine with smashed potatoes and lima beans.
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Post by Paws on Mar 10, 2009 0:44:36 GMT 12.75
Yep, got to have mashed spuds with it! You know the good doctor might have been a tad off base but he sure as heck nailed down some of modern thought regarding starches, sugars and diabetes. By the way that is Worcestershire sauce pronounced Work Ester Shire except in Worcestershire where it is pronounced Wooster!"
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Post by Snake Eyes on Mar 10, 2009 2:11:47 GMT 12.75
K-Bob, I have put it together twice in the last month and don't think Dr Salisbury would have considered either recipe particularly healthy. But, damn it was good!!!!IMHO snake-eyes
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