Wednesday, November 12, 2008

Salisbury Steak

Wow, it's been a busy couple of weeks. I don't like going so long between posts -- I'll try to do better.

Skillet Salisbury Steak serves 6
· 1 1/2 pounds ground chuck or round
· 1 tablespoon dried minced onion
· 1 teaspoon salt
· 1/2 teaspoon dried marjoram leaves, crushed
· 2-3 twists of fresh cracked pepper
· 2 c WF Gravy (see below)
· 1 can (3 to 4 ounces) sliced mushrooms, drained
· 2 tablespoons red wine, optional

In a large bowl combine beef, onion, salt, marjoram, and pepper; mix well. Divide meat into 6 portions; shape into thin oval patties.
Brown each side of Salisbury steak in skillet. Prepare gravy as directed below; stir in mushrooms and wine, if using. Heat through. Pour gravy over Salisbury steak patties, cover and simmer on low heat about 10 minutes until cooked through. Serve with potatoes.

WF Gravy
2 c boiling water
2 tsp beef bouillon
1 Tblsp corn starch

Dissolve beef bouillon in water. Reserve 1/2 cup broth in heat-proof measuring cup. Stir in corn starch until smooth. Pour corn starch mix back into bouillon and heat to boiling, stirring constantly. Reduce heat, stir and simmer over med-low heat until thickened.

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