On Mar 7, 9:43*pm, (Judy Haffner) wrote:
> A Moose in Love wrote:
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> >I've never made Salisbury steak. I tend
> > to make meat loaf whenever I get the
> > desire for a ground beef type dish. Your
> > recipe sounds very good.
> >Now, why do they call it Salisbury steak?
> > Good ole' Zimbabwe used to be called
> > Rhodesia, and the capital city was
> > Salisbury. Is that why? I suppose I could
> > google, but my philosophy is: 'when all
> > else fails, google.'
> >Speaking of ground beef, I have some
> > left over sour cream. Tomorrow, I'm
> > going to make a meat ball stroganoff.
> > Have you recommendations for the
> > meatball ingredients? I was thinking of
> > just ground beef, some worcestershire
> > sauce, bread crumbs, and an egg.
> > Simple. Maybe I'll add some very fine
> > chopped onions, and garlic to the mix. I
> > want to make a dish that even the ghost
> > of Count Stroganoff would be proud to
> > serve at his dacha on the lake.
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> I never have researched why it's called Salisbury Steak, as guess I just
> never thought about it before, but...now I'm curious! I bet if you
> tried it, you would like it?
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> I think you can put almost anything in meatballs and they'll be tasty.
> Sometimes simple is better, but the last time I made them, I used 1 lb.
> super lean ground beef and added 1/2 cup dry bread crumbs, 1/3 cup
> minced onion, 1/4 cup milk, 1 egg, 1 tbsp. minced parsley, 1 tsp. salt
> (or to taste) 1/2 tsp. pepper and 1 tbsp. A-1 sauce and hubby liked
> them. I don't make meatballs all that often, so am no expert, but I
> think *you're ideas sound real good.
>
> Judy

Ahhh. A-1 sauce. That's an idea. I like it much better than
HP(Houses of Parliament) sauce.