It’s been almost a year since we moved to Utah. Leaving Los Angeles was one of the hardest moves we’ve ever made, (it’s right up there with leaving Toronto), but Salt Lake City has had some unexpected benefits. Like real, actual weather! The endless summer of LA is pretty great, don’t get me wrong, but when it’s unbearably hot in October and you can’t even enjoy your first PSL of the year, it gets a little old.
Salt Lake City is rainy and chilly, and my backyard is slowly being covered in yellow and orange leaves, I love it. The kids have been asking for meatloaf and Salisbury steak and my husband is requesting lasagna and shepherd’s pie. These dishes were a little ridiculous to make in California, heating up our place with the oven even more than the 80+ degree temp outside! So, we’ll celebrate the arrival of fall with some serious comfort foods this week.
This Week’s Menu
Monday – Roasted chicken with white potatoes, carrots and zucchini
Tuesday – Salisbury steak with mashed sweet potatoes and green beans
Wednesday – Lasagna with homemade garlic bread
Thursday – Meatloaf with rice and caramelized carrots
Friday – Order in!
Saturday – Shepard’s pie with a huge Caesar salad
Sunday – Spaghetti squash with chicken and tomatoes
I never really had the desire to make Salisbury steak until it was requested. I didn’t grow up eating it, and it just seemed like a hot hamburger but without the bread if my husband reads this he will request a hot hamburger this week, I’d bet on it). The first few times the kids asked me I honestly thought they were joking, they have never even eaten it! Helena watches a lot of food shows though, so I looked up a recipe and went with it. Of course I managed to find a recipe that was a little different than the norm and then of course I messed with it. So here is my version of it – and it went over really well with my picky eaters!
|For the ‘steaks’
1.5 pounds ground beef
1/2 cup breadcrumbs
2 tablespoons ketchup
1 beef bullion cube, smashed and crumbled into dust
1/2 teaspoon Worcestershire sauce
3 teaspoons Dijon mustard
|For the gravy
1 tablespoon olive oil
1 yellow onion, chopped
3 garlic cloves, smashed and chopped very small
6 ounces mushrooms, sliced
2 tablespoons butter
3 tablespoons flour
2 cups beef stock
1 cup water
2 teaspoons Dijon mustard
1 teaspoons Worcestershire sauce
1/2 teaspoon pepper
This recipe was a little different than others I came across because with most of them, you make the steaks, and you make the gravy, and then you cook the steaks and the gravy separately before pouring the gravy over the steaks. In this recipe, you make the steaks and start cooking them, then you make the gravy and put the steaks back in the pan with the gravy and cook the steaks IN the gravy. It’s genius right? Flavor on flavor on flavor. While the steaks are cooking in the gravy, you can make your sides and then they’re all ready at about the same time.
Before you do anything else, be sure your meat is defrosted and ready to go, chop your onion however you prefer, crush that bullion cube and get out all your gear. These measuring spoons are so cute it hurts, but they are veggies so I never use them for baking.
Then, with a little butter in your pan, chase the onion, garlic and mushrooms around until they are pretty well cooked, then take them out and set them aside in a bowl. While this is happening, make your steaks.
You can use your hands and a bowl, or even a hand mixer if you like! I used my Kitchen Aid stand up mixer so I can be hands free when I need to be. I added the breadcrumbs first, then the egg, ketchup, the smashed bullion cube, the Worcestershire sauce and the Dijon mustard. Then I let it mix for as long as it needed to while I tended to the mushroom situation on my stove top.
Shape the mixture into burger patty-style steaks and put them in the hot pan you just took the onions and mushrooms out of. Sear both sides of them until they look pretty but are not cooked on the inside. Mine are a little crumbly, and you can clearly see they are seared but not cooked through. At this point, take these steaks out of the pan and set them aside just as you did with the mushrooms.
Now it’s time to make the gravy, which really is so good I can hardly stand it. Make a rue with the butter and flour in the pan full of flavor! First add the butter, and once it’s melted, use a whisk to stir in the flour. Voila, you made a rue! It will scorch and make the whole dish taste burnt if you don’t add your liquid right away. Whisk in the beef stock and water over medium-low heat.
Now add the Dijon mustard, Worcestershire sauce and salt and pepper, and add your mushroom mixture back in. Stir until it starts to bubble, then once it’s bubbling, add the steaks back in. They will cook the rest of the way through in the gravy.
I had an issue at this point because I do not have a lid for this pan and in order to really do this properly, the pan really should be covered. So, I added the entire situation to a dish that I put in the oven at 350 for another 20 minutes or so. While that finished off in the oven, I made mashed potatoes and green beans and that was that. Not too involving, but worth the effort!