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{"id":106,"date":"2023-07-22T07:43:22","date_gmt":"2023-07-22T07:43:22","guid":{"rendered":"http:\/\/kumodesserts.com.au\/?p=106"},"modified":"2023-07-22T07:44:20","modified_gmt":"2023-07-22T07:44:20","slug":"salisbury-steak-with-mushroom-gravy","status":"publish","type":"post","link":"http:\/\/kumodesserts.com.au\/salisbury-steak-with-mushroom-gravy\/","title":{"rendered":"SALISBURY STEAK WITH MUSHROOM GRAVY"},"content":{"rendered":"

My boyfriend spotted the food I cooked and asked, “What is this, the “Hungry Man” edition of Budget Bytes?<\/span>\u00a0What else can I say? This pandemic makes me want comfort food!<\/span>\u00a0For some reason, Salisbury Steak has been on my mind for the past few weeks.<\/span>\u00a0Therefore, I created a straightforward recipe for Salisbury Steak, smothered with the gravy of onions and mushrooms, perfect for serving on a fluffy potato layer.<\/span>\u00a0Include a touch of something green (peas in this instance) to make the classic “meat and potatoes” comfort dinner.<\/span><\/p>\n

It’s funny because the first time I’ve ever eaten Salisbury Steak was at the frozen TV dinner of the 1980s.<\/span>\u00a0So, this\u00a0is<\/em> the Hungry Man version of Budget Bytes.<\/span><\/p>\n

WHAT IS SALISBURY STEAK?<\/span><\/h3>\n

If you’re not as fortunate as I was to taste Salisbury Steak first time as a frozen television dinner during the 1980s (read it as humor), I’ll describe this comfort food that has been around for a long time.<\/span>\u00a0It’s sort of like an encapsulated meatloaf or a substantial flat meatball.<\/span>\u00a0It’s made up of ground beef, seasonings, breadcrumbs, and eggs to help keep it succulent and moist.<\/span>\u00a0It is typically cooked in a pan and served with gravy.<\/span>\u00a0The dish’s name originates from the doctor. Salisbury suggested the word towards the end of the 19th century as a component of his diet that was primarily meat-based (read more about it on Wikipedia<\/span><\/p>\n

WHAT TO SERVE WITH SALISBURY STEAK<\/span><\/h3>\n

The onion gravy and mushroom soup prepared by the Salisbury Steak is so delicious that you’ll need some starch to absorb it.<\/span>\u00a0I served it with\u00a0fluffy potatoes. However, you can do it with hot rice.<\/span>\u00a0You can also do it with a slice of crusty bread to slurp the gravy off your plate.<\/span><\/p>\n

\n

INGREDIENTS<\/span><\/h3>\n

One yellow onion split ($0.32)<\/span><\/p>\n

One lb.<\/span>\u00a0ground beef ($5.15)<\/span><\/p>\n

Half cup breadcrumbs ($0.13)<\/span><\/p>\n

One large egg ($0.23)<\/span><\/p>\n

2 Tbsp Worcestershire sauce, divided ($0.05)<\/span><\/p>\n

One teaspoon of Italian seasoning\u00a0($0.10)<\/span><\/p>\n

1\/2 tsp salt ($0.02)<\/span><\/p>\n

1\/4 tsp pepper ($0.03)<\/span><\/p>\n

One tablespoon of cooking oil ($0.04)<\/span><\/p>\n

Eight oz.<\/span>\u00a0mushrooms ($1.69)<\/span><\/p>\n

1 Tbsp Butter ($0.26)<\/span><\/p>\n

2 Tbsp\u00a0all-purpose flour\u00a0($0.02)<\/span><\/p>\n

1.5 cups of beef broth* ($0.20)<\/span><\/p>\n

Salt and pepper as desired ($0.05)<\/span><\/p>\n<\/div>\n

\n

INSTRUCTIONS<\/span><\/h3>\n

Finely chop about 1\/2 cup of onion. Slice the remaining portion of the onions.<\/span>\u00a0The onion minced will be used in the ground beef mixture. The rest will be used to make the gravy.<\/span><\/p>\n

Mix the minced onions, breadcrumbs, egg, one tablespoon of Worcestershire sauce (the remaining will go into the gravy), Italian seasoning, salt, and pepper in an enormous bowl.<\/span>\u00a0Mix all the ingredients until they’re well-mixed.<\/span>\u00a0Split the mix into equal parts and form each into a flattened oval.<\/span><\/p>\n

Pour the cooking oil into an oven-proof skillet and cook at medium.<\/span> Add the patties once the skillet is heated and the beef patties are shaped. Cook for about 5 minutes per side or until cooked through on all sides.<\/span>\u00a0Remove the cooked fritters onto an unclean plate.<\/span><\/p>\n

While the patties of beef are cooking, cut the mushrooms after<\/span> you have removed the meat from the pan, and add the sliced mushrooms and the remaining onion sliced together with some salt and pepper.<\/span>\u00a0Continue cooking the mushrooms and onions on medium heat until they become soft.<\/span>\u00a0Allow the liquid released by the mushrooms and onions to dissolve any bits of browning off on the base of the pan while you stir.<\/span><\/p>\n

When the onions and mushrooms are soft, and all the liquid has evaporated off the surface of the pan, then add the flour and butter.<\/span>\u00a0Continue stirring and cooking for approximately two minutes.<\/span>\u00a0The butter and flour will become a paste and then coat the pan’s surface.<\/span><\/p>\n

Add the beef broth and one tablespoon of Worcestershire sauce in the pot.<\/span>\u00a0Stir the flour to dissolve into the broth, breaking up any flour stuck on the base of the pan.<\/span>\u00a0Let the broth rise to a simmer (still at a medium temperature) and stir frequently.<\/span>\u00a0When it is at a boil, it will thicken into a gravy.<\/span><\/p>\n

When the gravy has slowed, Add the beef patties to the skillet, broth, mushroom, and onions.<\/span>\u00a0Pour the sauce over it, then cook the beef in the dressing for another five minutes.<\/span>\u00a0Test the sauce, and modify the pepper and salt to your taste.<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

My boyfriend spotted the food I cooked and asked, “What is this, the “Hungry Man” edition of Budget Bytes?\u00a0What else can I say? This pandemic<\/p>\n","protected":false},"author":1,"featured_media":107,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drink"],"_links":{"self":[{"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/posts\/106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/comments?post=106"}],"version-history":[{"count":3,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/posts\/106\/revisions"}],"predecessor-version":[{"id":110,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/posts\/106\/revisions\/110"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/media\/107"}],"wp:attachment":[{"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/media?parent=106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/categories?post=106"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/tags?post=106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}