Like any good midwesterner, I had the sudden craving for meat and potatoes. Something old-school. And there's not much more old-school than salisbury steak. There's not much easier, either!
There's a whole lotta brown in this recipe. I had to photograph something green.
If you're by yourself, you could always make one humungous patty. Just one of the joys of living alone.
Cover with a lid (or tinfoil, if your pan is too big) and let your steaks simmer for 30-40 minutes.
Serve your salisbury steaks with some mashed potatoes and a veggie. For an extra vintage feel, serve in a sectioned plate, make your veggie mixed vegetables, and grab yourself an individually-wrapped brownie. Then grab a TV tray, turn on your favorite show, and sit down in front of it with your stovetop TV dinner.
Recipe: Salisbury Steak
1 garlic clove
1 lb. ground beef
1/2 c. bread crumbs
1/2 tsp. dried parsley
1 tbsp. butter
1/2 lb. button mushrooms, quartered
1 tbsp. flour
1 can beef broth
a splash or two of Worcestershire sauce
Finely mince the onion and garlic. Add to a large bowl, along with ground beef, eggs, bread crumbs, and parsley. Mix lightly until just combined. Shape into thinnish, slightly oblong patties.
In a large pan, melt butter over medium heat. Add beef patties. When patties are browned on one side, flip to cook other side.
When patties are browned on both sides (but not necessarily cooked through), remove from pan and set aside. Saute mushrooms in the same pan.
Add flour to make a roux; if flour mixture looks dry, add enough additional fat (oil or butter) to make a paste. Add beef broth and Worchestershire. Return to simmer.
Add patties back into pan. Cover, and simmer for 30-40 minutes.