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Thread Number: 71619
/ Tag: Recipes, Cooking Accessories
Making Salisbury Steak |
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Post# 947637 7/11/2017 at 09:01 (2,474 days old) by kevin313  (Detroit, Michigan) |
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Post# 947638 , Reply# 1 7/11/2017 at 09:01 (2,474 days old) by kevin313 (Detroit, Michigan) |
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Here's the recipe:
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Post# 947644 , Reply# 3 7/11/2017 at 09:23 (2,474 days old) by Yogitunes (New Jersey) |
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Post# 947669 , Reply# 4 7/11/2017 at 12:37 (2,473 days old) by Frigilux (The Minnesota Prairie) |
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| Post# 947700 , Reply# 5 7/11/2017 at 14:41 (2,473 days old) by norgeway (mocksville n c ) | ||
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I love the stove It SCREAMS 60s!Beauiful. | ||
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Post# 947836 , Reply# 6 7/12/2017 at 12:19 (2,473 days old) by dermacie (my forever home (Glenshaw, PA)) |
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| Post# 947865 , Reply# 7 7/12/2017 at 16:35 (2,472 days old) by kd12 (Arkansas) | ||
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Looks similar to the Russian recipe for kotlet. Might try soaking your bread crumbs in milk before adding to the mix and see what that does for it. | ||
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Post# 948080 , Reply# 8 7/13/2017 at 21:32 (2,471 days old) by bendix5 (Central Point, Oregon) |
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| Post# 948196 , Reply# 9 7/14/2017 at 16:08 (2,470 days old) by vacerator (Macomb, Michigan) | ||
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I have tried other ketchups. They just don't measure up to Heinz. | ||
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Post# 948201 , Reply# 10 7/14/2017 at 16:38 (2,470 days old) by CircleW (NE Cincinnati OH area) |
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Ketchup I like Heinz, but I've also used Red Gold (also sold as Redpack) and French's. The French's is made with sugar, as are some of the Red Gold formulas. Most store brand Ketchup is made by Red Gold, but the recipes are custom formulated for each particular store. | ||
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Post# 948214 , Reply# 11 7/14/2017 at 19:40 (2,470 days old) by wayupnorth (On a lake between Bangor and Bar Harbor, Maine) |
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I like making it sort of like my mother did. I use cube steak instead of ground beef, gravy is now seltzer and some onion soup and I use hot sauce instead of ketchup. Using the Lipton onion soup makes a real good gravy with some Wondera whisked in to thicken. Worcestershire, Teriyaki, Balsamic, Soy and Hot sauce plus tons of spices are standard in my house.Its not the same salt and pepper stuff Ma made, but I like it and thats all that counts and takes minutes to make.
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| Post# 948286 , Reply# 12 7/15/2017 at 06:36 (2,470 days old) by norgeway (mocksville n c ) | ||
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Re Ketchup My favorite is DelMonte but its hard to find. | ||
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Post# 948329 , Reply# 13 7/15/2017 at 14:01 (2,469 days old) by ea56 (Cotati, Calif.) |
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I make Salisbury Steak all the time and we love it! I make mine very much like Kevin does, but instead of the canned onion soup I use either finely diced onions or Lipton's Onion Soup mix if I'm trying to cut corners. When I make the gravy instead of using a slurry with cornstarch I eyeball the amount of fat left in the pan after browning the "steaks''and add an equal amount of flour and thoroughly mix it into the fat (if there isn't much fat left, I'll add a tbls or 2 of butter to the pan). Then I add some beef bouillon ( I use the cubes) and a little dry vermouth (we don't drink alcohol and vermouth doesn't go sour after its opened). Then add the "steaks" back to the gravy and simmer for another 30 mins or so.
Another quick meal from ground beef is the recipe on the Lipton's Onion soup mix for juicy hambugers. I use 1 full envelope of the dry soup to 1 lb. extra lean ground beef, 1/4 cup dry bread crumbs and 1/4 cup mayonnaise with some pepper to taste. Form into 4 patties and I cook them in my Hamilton Beach Contact Grill (its like a George Foreman, only better). These are so easy and delicious. Sometimes I'll add a little shredded cheese too, maybe 1/4 to 1/3 cup. The contact grill keeps the stove from getting spattered with grease. And whenever I mix any kind of ground meat mixture I use a 2 tined cooking fork. It keeps the resultant meatloaf, meatballs or Salisbury Steak more tender and the meat mixture stays "looser" and not so compressed. I learned this trick from a TV cooking show over 30 years ago. And as always, thanks Kevin and Ralph for another great cooking demo! Eddie | ||
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Post# 948775 , Reply# 14 7/18/2017 at 12:20 (2,467 days old) by kevin313 (Detroit, Michigan) |
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Thanks to all and I'm glad those who tried it enjoyed the recipe!
I love some of the other methods - including the Lipton's Onion Soup mix. For dishes like this, there are so many ways of approaching it and getting good results. For the record, I do not really use ketchup that much, although I love having it with French fries. A small bottle of it will last me a year. Mustard, on the other hand, is a something I really love and usually have four or five different varieties on hand. | ||
| Post# 948779 , Reply# 15 7/18/2017 at 13:13 (2,466 days old) by ken (NYS) | ||
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Post# 948780 , Reply# 16 7/18/2017 at 13:19 (2,466 days old) by ea56 (Cotati, Calif.) |
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I haven't seen any ketchup in a glass bottle for years in a store, but I occaionally will see a glass bottle of Heinz in a restaurant, so maybe at a wholesale house for restaurants you may be able to find the glass bottles still. I my self love ketchup, and I make it a point to look for ketchup made with sugar instead of cornsyrup, there is a real difference. The ketchup made with sugar justs tasted "brighter" somehow, if that makes any sense.
Eddie | ||
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Post# 948781 , Reply# 17 7/18/2017 at 13:23 (2,466 days old) by dermacie (my forever home (Glenshaw, PA)) |
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Post# 948785 , Reply# 18 7/18/2017 at 13:46 (2,466 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land) |
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ketchup in a glass bottle? | ||
| Post# 948795 , Reply# 19 7/18/2017 at 14:20 (2,466 days old) by twintubdexter (Palm Springs) | ||
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Post# 948801 , Reply# 20 7/18/2017 at 14:57 (2,466 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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Post# 948804 , Reply# 21 7/18/2017 at 15:12 (2,466 days old) by kevin313 (Detroit, Michigan) |
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| Post# 948810 , Reply# 22 7/18/2017 at 15:42 (2,466 days old) by LordKenmore (The Laundry Room) | ||
 I think I recall seeing a major brand ketchup in a special nostalgic style bottle (which I think was noted on the label) at some point in the last 5 years or so. Problem was, of course, it was the modern product with HFCS...
Otherwise, it seems like it's all plastic around here now. I don't buy ketchup very often--it may be years since I did so--but I can't recall seeing anything but a plastic bottle, not even on the organic stuff I saw on display in one store recently. | ||
| Post# 948813 , Reply# 23 7/18/2017 at 16:02 (2,466 days old) by LordKenmore (The Laundry Room) | ||
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I wonder if this is strange...but as far as I know, I don't think I've ever had Salisbury steak. I don't remember the name (apart from seeing it on, say, frozen dinner packages), and I certainly don't remember ever seeing anything like the end result of this recipe on my plate.
It seems a bit odd, in a way, because I can imagine my mother making this. She used cheap ground beef the most of any meat IIRC, and I can see Salisbury steak as being another option.
The mention of Lipton's soup above, however, does remind me of my mother using Lipton's onion soup for meatloaf. | ||
| Post# 948825 , Reply# 24 7/18/2017 at 16:56 (2,466 days old) by ken (NYS) | ||
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John-LordKenmore
Actually you're not alone. As I think back I can remember ground beef being used for meatloaf, hamburgers, meatballs with spaghetti, added to baked ziti, some kind of breaded meatballs that were baked, one of the layers in a 7 layer casserole and used in a two crust stuffed pizza. But cant recall ever having Salisbury Steak.
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Post# 948848 , Reply# 26 7/18/2017 at 19:50 (2,466 days old) by jmm63 (Denville, NJ) |
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