I used to see Salisbury Steak everywhere, but not so much anymore. Maybe because it is such a simple comfort food it doesn’t rate high on the “foodie list” of
great eats these days…but it sure is high on mine. So much, that I really hope you will try this one. I’m going to date myself here, when I admit
that I just looooved eating Salisbury Steak TV dinners when I was a little girl…on those rare nights when my momma would serve my sister and I one.
Planning the weeks dinners out in my mind ahead of time, works well for me because it saves a lot of money at the store when
I know what I’m having to eat each night, even though the menu is subject to change according to my mood, and according to
who ends up stopping by…but for the most part it works. Today as I laid on the rolling table at the Chiropractor’s office…I said to
my husband Kirk, who was laying right next to me on another rolling table…I’m sorry to break this moment of serenity
and tranquil silence…but forget the burgers you were going to grill tonight…because I NEED to make Salisbury steak.
Why did Salisbury Steak run through my mind at that very moment…I seriously have no idea at all.
The nice thing is, that after 45 years of marriage he has learned to simply smile and nod…so that is what I am
fixing for dinner tonight…and I am going to be very, very happy eating it.
Ground Beef, 1 pound (I use a higher fat content because it makes the meat more tender…as opposed to chuck)
Ground Pork, 1 pound (Makes the meat more tender)
Bread Crumbs, Panko 2/3 Cup (I like Panko because it makes the patty’s lighter and more airy)
Garlic Powder, 1 teaspoon or three fresh smashed garlic cloves
Marsala Wine, 2 cups
Mushrooms, sliced fresh, one 12 oz package (this again depends on how much you love mushrooms…not so much, use less…love them…use more)
Onion, one medium yellow sliced. diced, or chopped (however you like)
Lipton Onion Soup Mix (dry), 1 package or one packet of Ranch. I have used them both and they are excellent…I honestly use whatever I have on hand.
Ranch Salad Dressing Packet, one
Mashed Potato Flakes, 1/3 cup or 3 Tablespoons of corn starch…both work great
Beef broth. 2 cups
Butter, one stick
Chicken Marsala pouch by Campbells, 1
Worcestershire Sauce, 2 Tablespoons
Salt, 1 teaspoon
Pepper, Freshly ground 1 teaspoon
BBQ Sauce, 1 Tablespoon (I know…I know this may sound a little weird. I had some leftover homemade that I froze and used the last time we had ribs and I really loved the extra depth of flavor that it gave to the sauce…if you have some on hand)
Brown Gravy Mix, One 1.6 oz packets (use your favorite brand) OR one bottle. If you use the packets you will need to add the water and cook it first before adding.
BBQ sauce, Ground Pork, Ground Meat, Packet of Ranch, Packet of Onion soup, Salt and pepper, garlic, Worcestershire, panko, and eggs. You can form the meat into one large loaf or into individual loafs. Totally depends on what you want.
Mix together the meat, pork, eggs, Lipton Onion Soup packet, Ranch dressing packet, bread crumbs, garlic, salt, pepper, Worcestershire, BBQ sauce, and throughly incorporate into the meat. Form into the size of the loaf you desire and place covered into the fridge while you cook the sauce.
After the sauce has cooked down, pour it over the meat and then bake.
Marsala Wine, 2 Cups
One stick of Butter
Mashed Potato Flakes, 1/3 Cup or 3 Tablespoons corn starch
Brown Gravy Packet, one or one bottle of premade
Chicken Marsala Sauce packet, one
Onion one, either sliced or diced…whatever you prefer
Salt and freshly ground pepper
Start off by cooking on the stove in a large fry pan, the mushrooms that you sliced, the onion, Beef stock, Marsala wine, butter, Worcestershire Sauce, salt and pepper. Bring this to a boil and cook on medium high heat for at least 25 minutes until it reduces from a runny liquid to a much thicker broth. If it does not thicken, add the mashed potato flakes. If it thickens on it’s own…don’t bother with the potato flakes. If you are going to use packets of gravy, you need to cook them per directions and then add to the mushrooms. If you are using bottled gravy just add it to the mushroom mixture, and add the marsala packet. Combine the sauce with the mushrooms and onions and pour over the meat. Cover the meat and cook at 350 degrees for 45 minutes.
While the meat was in the oven, I pealed, and quartered 7 potatoes and in a small amount of water, boiled them for about 25 minutes. When they were fork tender, I simply used a masher, added butter, 1/3 cup sour cream and 1/3 cup cream cheese, and salt and pepper to taste for incredible light and fluffy mashed potatoes…and served them on the side with a green salad.
- If you are using packet gravy all you do is add the packet to water and it thickens in minutes on medium high heat.
Our dinner was amazing and leftovers were just as great…especially with mashed potatoes!
I had been looking for the packets of Chicken Marsala made by Campbell’s for three days to put on my blog, and to use in this recipe…but couldn’t find it anywhere. After going to three different stores, I finally found it after asking someone to help me search. Normally I keep at least three on hand because it is so fabulous in so many things…now I know I can just order it on line…with just about anything else in the entire world.