On 7/17/2014 2:15 PM, sf wrote:
> On Thu, 17 Jul 2014 13:05:18 -0400, Gary > wrote:
>
>> one pound ground beef
>> package (or equivalent) of egg noodles
>> sauce to flavor it all.
>>
>> The HH spice package is very flavorful. Can you beat that or make some
>> just as good easily? Give me a recipe and I'll try it side by side
>> with the HH.
>
> What do you use to season? I'd use s&p, garlic for sure and red meat
> calls for thyme. It's a sauce, so I'd also add a few drops of L&P
> Worcestershire sauce. It needs to be L&P, not French's (which is
> awful).
>
I think it also depends on the end result/flavour he's looking for. I
don't know a thing about this Salisbury Hamb. Helper he's talking about.
I have made salisbury steak (I know you don't like it, sf) and for
that I use beef stock when making the sauce. Thyme, absolutely.

I can't quite picture deconstructing salisbury steak into something
cooked in a skillet together with noodles.

> If you know how to make biscuits and gravy, you know how to make the
> sauce part,

Do we know that he knows how to make biscuits and gravy?

I can make the gravy, I lost the knack for making biscuits.

Jill