I’m going to give this one a quick mention because Greg loved it. I’m super tempted to toss the recipe, but instead I’m going to make some modifications and give it another go. From March 2011’s Chatelaine: Salisbury Steak with Mushrooms. This is essentially fancified fried hamburgers. The meat is super tender and flavourful. The modifications I am suggesting are to double up on the sauce recipe, that being the butter/mushroom/flour/beef broth combo. We loved the sauce and can never have too many mushrooms. Plus, if you are serving with egg noodles and green beans, as the recipe suggests, and as we did, the more sauce the better to pour over the noodles. This one came together fairly quickly and would be fine for a relaxed weeknight.
I make one from Candian Living you could take a peek at. (at which you could take a peek?) When we buy beef from Garnet some it is packaged as pre-formed burgers, which are only OK as burgers (I prefer a burger I can add spices etc into.) So we are always looking for ways to use them and this is acceptable.
ReplyDeleteAuntie Pea
This one, I assume?:
ReplyDeletehttp://www.canadianliving.com/food/salisbury_steak_with_mushroom_gravy.php
Looks good too!