Who doesn't love a good TV Dinner? {Salisbury Steak Recipe}

thanks www.brandland.com

I LOVE Salisbury Steak.  Of course I'm always visualizing the Salisbury steak of yesteryear that came with mashed potatoes and corn in my Swanson's TV Dinner.  Those things were special when I was growing up.  We only got to have them when my Mom & Dad were going out... and I do miss them.  Periodically I will attempt to recreate them.  They always turn out like Meatloaf or Burgers.   Discussing this conundrum with MaryAnn amongst our Daily Minutia she bragged that SHE had the technique for the "Best Ever Salisbury Steaks," I was VERY excited and next thing you know I had her signed up to write a guest blog.... 

Back ground:  MaryAnn is my BFF, we met at the lunch table in 8th grade [maybe 9th] and no matter how many miles have been between us over the years we've remained inseparable. Everyone should have a BFF like her.
I love MaryAnn.  I love MaryAnn ALMOST as much as I love Salisbury Steak. 

My BFF a/k/a maker of the
BEST EVER SALISBURY STEAK

And that's A LOT.  

So, as promised she wrote a blog and I was saving this for a day when I was way too weary to write my own blog.  Today is THAT day.
Enough introduction..... here's my BFFs Blog....

BEST EVER SALISBURY STEAK RECIPE 

I usually make a lot of this, because it freezes really well, and is great as leftovers… tonight I used 6 pounds of ground meat!  Here are the basic ingredients for 1 pound of meat.

1 pound ground beef

1/3 cup dry bread crumbs

Parsley

Salt

Pepper
1 egg

1 large thinly sliced onion (I use Videlia or any sweet onion)

1 can of sliced mushrooms

1 box College Inn Beef broth

Mix ground beef, bread crumbs,
salt, pepper and egg 

I section the meat into 4 per pound
so that the patties are a consistent size 

Working on wax paper, form oval patties
(the patties are easier to form if your hands are slightly wet)
 Make them very thin and large (they are usually larger than my hand) so that they don’t end up looking like an odd hamburger or meatball. 

Brown the patties in a skillet over medium heat…
if your patties are the right size,
you will only be able to fit two in the pan to start,
then add the third as it reduces.   

After the patties are browned,
move them to a large stock pot or dutch oven

cover with beef broth

add sliced onion and mushrooms (drained)
Bring to a boil and then reduce to a simmer.  Cook for 2 – 3 hours. 
If you like a thicker gravy, remove patties,
bring onion mixture to a boil,
mix 2 tbsp water and 2 tbsp cornstarch and stir into mixture. 
Boil and stir for 2-3 minutes and then add patties back to gravy.  

Enjoy!

Love ya!

Mar "