Salisbury Steak with Noodles
By Sue Lau | Palatable Pastime
It’s kind of funny- my first encounters with Salisbury Steak were in tv dinners when I was a kid, as Mom would occasionally buy those, as many moms did in the 1960’s. It may actually have been the dessert tucked into the top center of the tray that attracted to me to it at first. Everyone in the family got the dinner they liked. And this type was usually meat loaf, although turkey was popular, as well as rubbery chicken and dried up enchiladas.
Can you tell I don’t admire tv dinners much anymore? As far as convenience goes, these really aren’t that hard to make. And I know exactly what is in them.
Another good thing about making your own is that if you do actually need frozen convenience foods, these are a cinch to bag up and reheat later. I like keeping a freezer stash of a few things- not that I do the whole month ahead (OAMC: Once a Month Cooking), but I do have days where I am busy or don’t feel like cooking and also don’t want to go out, so I need a stash to fall back upon.
What things do you like to make a head for a freezer stash? Share your ideas in the comments.
Be sure to join me tomorrow when I blog in a group for Holiday Food Gifts. I have Reindeer Crunch to share with you. It’s super easy to make if you like homemade holiday treats and you can get it together in 20-25 minutes although it does take a couple hours to dry well. I hope you join me then!
Salisbury Steak with Noodles
Ingredients for beef patties:
- 1-1/2 pounds ground beef
- 1 egg
- 2 tablespoons chopped garlic
- 2 tablespoons Worcestershire sauce
- 2/3 cup mashed potato flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2/3 cup sour cream
- 1 teaspoon beef base
- 2 large onions, sliced
- 1 tablespoon olive oil w/ 1 tablespoon butter
- 14 ounces whole white fresh mushrooms, sliced
- cooked and buttered egg noodles (or mashed potatoes or rice if you like)
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- salt and black pepper
- 1/2 cup milk
- 5 tablespoons cornstarch
- Form meat and patty ingredients into patties and brown.
- Add 1 cup water to patties in pan, bring to a boil, reduce heat and cover. Simmer patties for 25 minutes.
- In a large skillet, heat the oil and butter and saute the onions until limp.
- Add the mushrooms and cook until tender; remove from pan and set aside.
- Add the beef broth for the gravy to the pan, stirring up browned bits from the bottom of pan.
- Whisk in the tomato paste, salt, and black pepper (amount to your own tastes).
- Whisk the cornstarch into cold milk then add to the hot broth.
- Stir continuously until it boils, then boil one minute to thicken.
- Add the onions and mushrooms to the gravy to reheat.
- Serve beef patties over cooked buttered noodles topped with mushroom/onion gravy.
From the kitchen of palatablepastime.com