Thursday, September 9, 2010
Salisbury Steak with Homemade Beef Gravy.....
The best way to freeze is to put the steaks and gravy in the same dish, cover with plastic wrap, right on top of the meat and gravy reducing the amount of air that can get at the food. Then, cover tightly with heavy duty aluminum foil. As always, label and date. It's easy to write on the foil with a Sharpe pen. When you're ready to use, thaw in the refrigerator overnight. When rewarming, remove the plastic wrap and save the foil. Add 1/2 cup of water to the pan and cover tightly with foil. Bake in 350' oven for 30-40 minutes. Remove foil carefully! Serve with mashed potatoes and a simple vegetable.
Salisbury Steak with Gravy
1 cup quick oats
1 ¼ cup water
3 tablespoons Worcestershire sauce
1 medium onion finely minced
2 cloves fresh garlic, finely minced
1 lb. lean ground beef
1 lb. lean ground turkey
1 lb. meatless meat balls crumbled or meat substitute crumbles
2 teaspoons salt
1 teaspoon pepper
2 tablespoons canola or olive oil
For the gravy
1 tablespoon butter
1 tablespoon canola or olive oil
2 tablespoons flour
1 14 oz. can of beef or chicken stock, or Better Than Bouillon, (warm in microwave for 45 seconds)
2 tablespoons sherry
½ teaspoon salt, or more to taste
¼ teaspoon pepper
1) Preheat oven to 350’. Foil line a cookie sheet with sides with non stick foil, or foil with a coating of cooking spray. Set aside.
2) Place oats and water into a large mixing bowl. Allow to sit for 10 minutes. Add Worcestershire, and eggs, mix well. Add minced onion and garlic. Add the ground beef, turkey, meatless crumbles, salt, and pepper. With meticulously clean hands, mix well. Divide into approximately 10-6 ounce balls. Shape balls into oblong patties. Heat a cast iron or non stick skillet over medium heat. Add 1 tablespoon of oil and brown the patties on both sides and place on prepared baking pan.
3) Bake for 30 minutes. While they are baking, prepare gravy.
4) Over medium heat, add butter and oil to the skillet you used for browning. Once butter is melted, add the flour. Stir over heat for about 1 minute. Add warmed stock and whisk well until incorporated. (warm liquid is added to prevent lumps) Stir often to prevent scorching. Bring to a low boil and continue cooking for one minute. Add sherry, salt, and pepper. Taste. Add additional seasoning, or additional stock to thin out if necessary. Makes 10 servings.