Salisbury Steak in Gravy
Jill McQuown
old recipe box. Keep in mind I wrote this down 20-some years ago. I'd sure
do some things differently now. Example: I'd use beef broth instead of
boullion cubes and water. I'd probably throw in some sliced mushrooms.
Where are the herbs?! Some dried oregano, at the very least. Still, it's a
good place for a "green" cook to start, which is pretty much what I was when
I made this. Still beats the heck out of "Freezer Queen" :-)
Salisbury Steak in Gravy
3 Tbs. butter
1 medium onion, sliced thin
2 Tbs. cornstarch
1/4 tsp. salt
1-1/2 c. water
2 beef boullion cubes
1 tsp. Kitchen Bouquet
1-1/2 lbs. ground chuck or round
1-1/2 c. breadcrumbs
1 tsp. seasoned salt
1/2 tsp. pepper
In a large skillet saute onions in butter over medium heat until tender.
Stir in cornstarch, 1/4 tsp. salt, boullion 1-1/2 c. water, boullion cubes
and Kitchen Bouquet. Cook stirring constantly, about 5 minutes. Reduce
heat to low. Cover and simmer 5 more minutes. Remove from heat and keep
warm.
Meanwhile, combine beef, breadcrumbs, salt & pepper. Shape into 6 oval
patties. Broil 8 minutes on each side until browned, turning once. Place
patties in baking dish and pour sauce over all. Cover and bake at 325
degrees for 10 minutes until sauce is thickened and bubbly.
The Ranger
Jill McQuown posted:
[snip of Salisbury Steak in Gravy recipe due to posting limitations]
One question: What's the difference between Swiss Steak and Salisbury
Steak? The recipes seem very similar (to me) with the primary difference
being the meat used (Swiss Steak = Cubed [Angus] beef patties
Salisbury Steak = ground sirloin)
Just curious,
The Ranger
Dimitri
The Ranger <cuhul...@yahoo.com> wrote in message
news:89en99$3u86$1...@newssvr04-int.news.prodigy.com...
A Swiss Steak is/was a floured, fried or browned, and braised piece of meat
*usually* round steak.
A Salisbury Steak originated in the UK and was made with *chopped* beef that
was fried (much like a giant hamburger) and then topped with a mushroom
gravy or sauce.
Regards
Dimitri
Jill McQuown
<89en99$3u86$1...@newssvr04-int.news.prodigy.com>...
>
>Jill McQuown posted:
>[snip of Salisbury Steak in Gravy recipe due to posting limitations]
>
>One question: What's the difference between Swiss Steak and Salisbury
>Steak? The recipes seem very similar (to me) with the primary difference
>being the meat used (Swiss Steak = Cubed [Angus] beef patties
>Salisbury Steak = ground sirloin)
>
>Just curious,
>
>The Ranger
>
(and neither am I). Here's her recipe for Swiss Steak:
2 lbs. round steak
1/4 c. seasoned flour
2 Tbs. shortening
1 clove garlic, minced
2 bay leaves, crumbled
1/4 tsp. ground ginger
1/2 tsp. dried marjoram
1/4 tsp. pepper
1-1/2 Tbs. dry red wine or wine vinegar
1 can beef consomme
1/2 c. water
1/2 c. tomato sauce
salt & pepper
Cut steak into 4-6 serving size pieces. Pound thin with a mallet. Pound
flour into steak. Heat shortening in large skillet over medium heat and
brown the meat well. Place in casserole or baking dish with a cover.
Combine garlic, bay leaves, ginger, pepper and the wine. Brush over over the
meat. Combine consomme, tomato sauce and water and season with salt &
pepper. Pour over beef. Cover and bake at 325 degrees for 2 hours, adding
more water if needed.
MR B. formerly Alan Boles
Well way up here in Manitoba , a swiss steak is a cheap tough cut of
steak that is briased in the oven in a dutch oven or wrapped in tin foil
and cooked with vegies and usually onion soup mix . But I use a small
amount of beef stock with 1 or 2 chipolte peppers , not enough for heat
but enough for the smokey flavour of the peppers. This is slow cooked
275 to 325 F. Kinda like a Pot roast only different. :>
And Salisbury steak is in essence a hamburger patty fried in a frypan
accompanied with fried onions and beef gravy and usually mashed taters.
"The Ranger" <cuhul...@yahoo.com> wrote in message
news:89en99$3u86$1...@newssvr04-int.news.prodigy.com...
>
Jill McQuown
>[snip of Salisbury Steak in Gravy recipe due to posting limitations]
>
>One question: What's the difference between Swiss Steak and Salisbury
>Steak? The recipes seem very similar (to me) with the primary difference
>being the meat used (Swiss Steak = Cubed [Angus] beef patties
>Salisbury Steak = ground sirloin)
>
>Just curious,
>
>The Ranger
>
Also the addition of a tomato juice or sauce (at least in my mother's
recipe).
Jill
firefly
own rules, what the hell is Kitchen Bouquet, and being entrenched with a
Cajun, you gotta nerve using cornstarch in not a Roux. Shame Shame
little one.
firefly end of line
Jill McQuown <jmcq...@bellsouth.net> wrote in message
news:uNAu4.3181$FK3....@news4.mco...
firefly
Demitri, slow down.
firefly end of line
Dimitri <DIMI...@prodigy.net> wrote in message
news:89eo5s$3otg$1...@newssvr04-int.news.prodigy.com...
>
>
> The Ranger <cuhul...@yahoo.com> wrote in message
> news:89en99$3u86$1...@newssvr04-int.news.prodigy.com...
> >
> > [snip of Salisbury Steak in Gravy recipe due to posting limitations]
> >
> > One question: What's the difference between Swiss Steak and Salisbury
> > Steak? The recipes seem very similar (to me) with the primary
difference
> > being the meat used (Swiss Steak = Cubed [Angus] beef patties
> > Salisbury Steak = ground sirloin)
> >
> > Just curious,
> >
> > The Ranger
>
Dimitri
firefly <fir...@scott.net> wrote in message
news:JmDu4.78850$ox5.20...@tw11.nn.bcandid.com...
> Pays to have a chef in the group, beat me to the explanation, damned,
> Demitri, slow down.
> firefly end of line
Well if both of us agree then it must be true! :-)
Dimitri
Jill McQuown
>Gotya! Right up the ol' apple crate, preaching and then not following your
>own rules, what the hell is Kitchen Bouquet, and being entrenched with a
>Cajun, you gotta nerve using cornstarch in not a Roux. Shame Shame
>little one.
>firefly end of line
>
Hush, "Papa"... I posted it the way my mother gave it to me. She couldna'
be bothered wi' a roux. And this was *years* before I met my Cajun man :-)
Jill
Jill McQuown
>firefly wrote in message <4lDu4.78845$ox5.20...@tw11.nn.bcandid.com>...
>>Gotya! Right up the ol' apple crate, preaching and then not following your
>>own rules, what the hell is Kitchen Bouquet
Now, for everyone else (smile) Kitchen Bouquet is a bottled thick liquid
added to color a sauce or gravy deep brown. Food coloring? I don't have
any, so I can't tell you what's in it. Anyone out there got a bottle of
this stuff who could list the ingredients?
Sorry for breaking my own "rule" :-) I should be thanking firefly for
making my point about how easy it is to do!
firefly
didn't ya!
KitchenBouquet yuk, is like boxed meals, something for the folks that
either don't know how to cook, don't want to learn, or just are too lazy to
do it the ol' fashioned hard ways. Cajun's, Creoles, use them roux,
Orientals use them cornstarch etc., Europeans use Arrow root and corn
starch, only small example. I say, Make them yourselves, learn what is good
and fun to make, don't use them mixes, them corner cutters, and them things
that are "Artificial Flavored" Yukkkkkk! double Yuk" you don't have to be a
chef, you don't even have to be a great cook, but them flavors are like
little children and soft furry animals, to be loved and handled with the
utmost of Care, and they will be very nice to your and your dishes...To much
said, enjoy, hugs Jill!
firefly end of line
Jill McQuown <jmcq...@bellsouth.net> wrote in message
news:cLPu4.4638$FK3....@news4.mco...
Marianne & Phil
I use Gravy Master in place of Kitchen Bouquet and it consists of carmelized
brown sugar, water, veggie protein, vinegar, salt, onion, parsley, celery,
and garlic flavoring. This is listed as a seasoning and browning sauce and I
use it in gravies and veggie soups.
eyebrows