Friday, March 05, 2004

Salisbury Steak
Here's a family favorite. Serve it with mashed potatoes or buttered egg noodles and your favorite colored vegetable(s).

1 pkg. beef onion soup mix, mixed with water
(or one can condensed onion soup)
1 1/2 pounds ground beef
1/2 cup breadcrumbs (seasoned or unseasoned)
1 egg, slightly beaten
1/4 teaspoon salt
dash pepper

1 tablespoon flour
1/3 cup ketchup
1/4 cup water
1 teaspoon Worchestershire sauce
1/2 teaspoon mustard

Using only 1/3 of the soup, combine soup, beef, bread crumbs, egg, salt and pepper. Shape into oval patties. Brown in skillet; pour off fat. Blend remaining ingredients, pour over browned patties and reduce heat, stirring to remove bits from pan. Cover and cook on low for 20 minutes.

Okay, while we're on this recipe, here's a little lesson on deglazing. Deglazing is a way to remove those bits that have attached to the bottom of the pan. There are at least two benefits to this. (1) You release the flavor that is in those bits to the dish you are preparing and (2) your pan is easier to clean. Wine is commonly used for a deglazer. But did you know tomatoes do the same trick? So, if you're ever cooking a dish that includes tomatoes, add the tomatoes to the pan just before you're finished. Stir the bottom and, voila!, you have just deglazed. Thanks for coming to class today!



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