Friday nights when I was a kid was TV dinner night. One of my favorites was the Salisbury steak. I loved that oniony tasting meat with the mushroom gravy and mashed potatoes.
Salisbury steak is typically made with ground beef. All the flavors are mixed in before it is cooked. Then it is seared and a delicious gravy is made. The meat continues to cook in it.
This recipes is a little different. I found a package of cubed steaks. You can’t really mix ingredients into it, so I coated them. The gravy is super easy with mushrooms and golden mushroom soup.
Make up some mashed potatoes, some perfect side dish peas and serve it up!
Here’s How to Do it:
Start by mixing the coating up. Make a paste with all the ingredients,
then rub it onto both sides of each piece of beef. Let it sit for about 15 minutes.
In the mean time, heat 2 Tablespoons of olive oil in a heavy skillet and sauté the onions and garlic
until they are starting to soften.
Add the mushrooms and cook on medium.
When the mushrooms are starting to brown, remove them from the pan and set aside.
Using the same pan, add the remaining olive oil and sear the beef on both sides. The flavors of the mushrooms and onions will be in the oil and help flavor the meat. Remove it from the pan and set aside.
Put the mushrooms and onions back into the pan and add the remaining gravy ingredients, except the mushroom soup.
Bring to a boil,
then reduce heat and simmer until it starts to thicken.
Add the soup and simmer for about 5 minutes on low
to blend the flavors. Stir in plenty of fresh cracked pepper and salt to taste.
Next, add the steaks back into the pan and allow them to cook completely in the gravy – about 10 minutes.
While it’s cooking, make up your favorite mashed potatoes.
Serve immediately – and green peas are the perfect side dish!
© Copyright 2022 The Lazy Gastronome
Quick and easy meal - and full of flavor
- 1 pound cubed steaks
- 1 tablespoon grated onion
- 1 cloves garlic, crushed
- 1/4 teaspoon ketchup
- 2-3 tablespoons plain bread crumbs
- 3 tablespoon olive oil
- 2 cloves crushed garlic
- 1/2 cup chopped onions
- 2 cups sliced mushrooms
- 3 tablespoons butter
- 2 teaspoons worchestershire sauce
- 1/2 cup ruby port
- 2 10oz cans condensed golden mushroom soup
- 1/4 cup half and half
-
Start by mixing the coating up. Make a paste with all the ingredients, then rub it onto both sides of each piece of beef. Let it sit for about 15 minutes.
-
In the mean time, heat 2 Tablespoons of olive oil in a heavy skillet and sauté the onions and garlic until they are starting to soften. Add the mushrooms and cook on medium. When the mushrooms are starting to brown, remove them from the pan and set aside.
-
Using the same pan, add the remaining olive oil and sear the beef on both sides. The flavors of the mushrooms and onions will be in the oil and help flavor the meat. Remove it from the pan and set aside.
-
Put the mushrooms and onions back into the pan and add the remaining gravy ingredients, except the mushroom soup. Bring to a boil, then reduce heat and simmer until it starts to thicken.
-
Add the soup and simmer for about 5 minutes on low to blend the flavors. Stir in plenty of fresh cracked pepper and salt to taste.
-
Next, add the steaks back into the pan and allow them to cook completely in the gravy - about 10 minutes.
-
While it's cooking, make up your favorite mashed potatoes. Serve immediately - and green peas are the perfect side dish!
© Copyright 2022 The Lazy Gastronome
