Do you like Salisbury Steak, and if so, do you make it at home?

It is a lot like meatloaf in a way, for that fact that there are many
recipes for it, and mostly it always turns out good, so is just a matter
of preference when it comes to the ingredients being used.

Yesterday I thawed out 1-1/2 lbs. of super lean ground beef, not knowing
for sure exactly what I would do with it, as have many favorite ways to
utilize it. The more I thought about it, I decided I wanted Salisbury
Steak, as it has been awhile. I checked out several recipes, but (1)
they didn't appeal to me, or (2) I was missing at least one ingredient
called for, so made my own and they were a hit with hubby and DD, who I
had invited to come eat supper with us.

Salisbury Steak - The Alaskan Way

Mixed together in a bowl:
1-1/2 lbs. lean beef
1 large egg, beaten
3/4 cup dry bread crumbs
1/3 cup minced onion
1/3 cup minced celery
Seasoned salt & seasoned pepper, to taste
Few dashes garlic powder

Shaped into 7 oval patties and browned in hot oil; drain.

In the meantime, cooked 8 oz. fresh sliced mushrooms in a little butter
till softened. In small bowl, mixed 1 (8 oz.) can tomato sauce with 1
jar beef gravy and added the mushrooms. Poured over the patties and
simmered for about a half hour covered.

The sauce was wonderful over mashed potatoes, so was pleased with my
accomplishment, and everybody was happy! :-D

Judy

On Mar 7, 12:37*pm, (Judy Haffner) wrote:
> Do you like Salisbury Steak, and if so, do you make it at home?
>
> It is a lot like meatloaf in a way, for that fact that there are many
> recipes for it, and mostly it always turns out good, so is just a matter
> of preference when it comes to the ingredients being used.
>
> Yesterday I thawed out 1-1/2 lbs. of super lean ground beef, not knowing
> for sure exactly what I would do with it, as have many favorite ways to
> utilize it. The more I thought about it, I decided I wanted Salisbury
> Steak, as it has been awhile. I checked out several recipes, but (1)
> they didn't appeal to me, or (2) I was missing at least one ingredient
> called for, so made my own and they were a hit with hubby and DD, who I
> had invited to come eat supper with us.
>
> Salisbury Steak - The Alaskan Way
>
> Mixed together in a bowl:
> 1-1/2 lbs. lean beef
> 1 large egg, beaten
> 3/4 cup dry bread crumbs
> 1/3 cup minced onion
> 1/3 cup minced celery
> Seasoned salt & seasoned pepper, to taste
> Few dashes garlic powder
>
> Shaped into 7 oval patties and browned in hot oil; drain.
>
> In the meantime, cooked 8 oz. fresh sliced mushrooms in a little butter
> till softened. In small bowl, mixed 1 (8 oz.) can tomato sauce with 1
> jar *beef gravy and added the mushrooms. Poured over the patties and
> simmered for about a half hour covered.
>
> The sauce was wonderful over mashed potatoes, so was pleased with my
> accomplishment, and everybody was happy! :-D
>
> Judy

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.

On Mar 7, 9:37*am, (Judy Haffner) wrote:
> Do you like Salisbury Steak, and if so, do you make it at home?
>
> It is a lot like meatloaf in a way, for that fact that there are many
> recipes for it, and mostly it always turns out good, so is just a matter
> of preference when it comes to the ingredients being used.
>
> Yesterday I thawed out 1-1/2 lbs. of super lean ground beef, not knowing
> for sure exactly what I would do with it, as have many favorite ways to
> utilize it. The more I thought about it, I decided I wanted Salisbury
> Steak, as it has been awhile. I checked out several recipes, but (1)
> they didn't appeal to me, or (2) I was missing at least one ingredient
> called for, so made my own and they were a hit with hubby and DD, who I
> had invited to come eat supper with us.
>
> Salisbury Steak - The Alaskan Way
>
> Mixed together in a bowl:
> 1-1/2 lbs. lean beef
> 1 large egg, beaten
> 3/4 cup dry bread crumbs
> 1/3 cup minced onion
> 1/3 cup minced celery
> Seasoned salt & seasoned pepper, to taste
> Few dashes garlic powder
>
> Shaped into 7 oval patties and browned in hot oil; drain.
>
> In the meantime, cooked 8 oz. fresh sliced mushrooms in a little butter
> till softened. In small bowl, mixed 1 (8 oz.) can tomato sauce with 1
> jar *beef gravy and added the mushrooms. Poured over the patties and
> simmered for about a half hour covered.
>
> The sauce was wonderful over mashed potatoes, so was pleased with my
> accomplishment, and everybody was happy! :-D
>
> Judy

here's my favoarite recipe.....you can use a salisbury steak ground
beef mixture or use those cube steaks......I always prefer the cube
steaks.

http://www.hizzoners.com/recipes/mea...ed-onion-gravy

you can add mushrooms to the gravy as well, play with it however
suits your fancy.

On Mar 7, 11:37*am, (Judy Haffner) wrote:
> Do you like Salisbury Steak, and if so, do you make it at home?
>
> It is a lot like meatloaf in a way, for that fact that there are many
> recipes for it, and mostly it always turns out good, so is just a matter
> of preference when it comes to the ingredients being used.
>
> Yesterday I thawed out 1-1/2 lbs. of super lean ground beef, not knowing
> for sure exactly what I would do with it, as have many favorite ways to
> utilize it. The more I thought about it, I decided I wanted Salisbury
> Steak, as it has been awhile. I checked out several recipes, but (1)
> they didn't appeal to me, or (2) I was missing at least one ingredient
> called for, so made my own and they were a hit with hubby and DD, who I
> had invited to come eat supper with us.
>
> Salisbury Steak - The Alaskan Way
>
> Mixed together in a bowl:
> 1-1/2 lbs. lean beef
> 1 large egg, beaten
> 3/4 cup dry bread crumbs
> 1/3 cup minced onion
> 1/3 cup minced celery
> Seasoned salt & seasoned pepper, to taste
> Few dashes garlic powder
>
> Shaped into 7 oval patties and browned in hot oil; drain.
>
> In the meantime, cooked 8 oz. fresh sliced mushrooms in a little butter
> till softened. In small bowl, mixed 1 (8 oz.) can tomato sauce with 1
> jar *beef gravy and added the mushrooms. Poured over the patties and
> simmered for about a half hour covered.
>
> The sauce was wonderful over mashed potatoes, so was pleased with my
> accomplishment, and everybody was happy! :-D
>
> Judy

It looks like what I had back in the day, as Salsibury Steak, although
we never had tomato sauce in the gravy - It was more just a white
sauce with lots of mushrooms.

N.

N.

ImStillMags wrote:

>here's my favoarite recipe.....you can use
> a salisbury steak ground beef mixture or
> use those cube steaks......I always
> prefer the cube steaks.

>http://www.hizzoners.com/recipes/meats
>/247-country-style-steak-with-caramelize
>d-onion-gravy

>you can add mushrooms to the gravy as
> well, play with it however suits your
>fancy.

This sounds really good, so I will copy off the recipe. I have made
Salisbury Steak before using onions in the gravy, but I might try this
recipe with the cube steak.

We like mushrooms, so add them to a lot of main dishes.

One of my favorite ways to fix cube steaks is to coat them with a
mixture of about 1/4 cup flour, 1-1/2 tsp. salt, 1/8 tsp. pepper and 2
tsp. dry mustard. Brown in oil, reserving flour mixture. Remove meat and
put remaining flour mixture back in skillet with the drippings, adding 2
cups water and 1 tbsp. Worcestershire Sauce. Cook and stir till mixed
well. Put meat back in the sauce; cover and simmer for 1-1/2 hours.
Check occasionally to make sure water doesn't boil away, as may need to
add more. I also have baked this in the oven for the same length of
time. If I have fresh mushrooms on hand, I'll slice them and add too.
The gravy from this is delicious!

Judy

A Moose in Love wrote:

>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.

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?

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

On Wed, 7 Mar 2012 17:33:32 -0900, (Judy Haffner)
wrote:


>One of my favorite ways to fix cube steaks

Why do you buy broken steaks?

Lou

Lou Decruss wrote:

>>One of my favorite ways to fix cube steaks
>
>Why do you buy broken steaks?

If you were drunk when you posted that, admit it now and all will be
forgiven.

"George M. Middius" > wrote in message
...
> Lou Decruss wrote:
>
>>>One of my favorite ways to fix cube steaks
>>
>>Why do you buy broken steaks?
>
> If you were drunk when you posted that, admit it now and all will be
> forgiven.

Well maybe they weren't broken but it sure sounded like it because *drum
roll* she had to fix them.

On Mar 7, 9:43*pm, (Judy Haffner) wrote:
> A Moose in Love wrote:
>
>
>
>
>
>
>
>
>
> >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.
>
> 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?
>
> 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.

On Mar 7, 9:53*pm, Lou Decruss > wrote:
> On Wed, 7 Mar 2012 17:33:32 -0900, (Judy Haffner)
> wrote:
>
> >One of my favorite ways to fix cube steaks
>
> Why do you buy broken steaks?
>
> Lou

I don't have much luck with cube steaks. They are made from a non
tender cut of beef, and sometimes putting them through the machine in
order to tenderize works, but sometimes there are tough spots left.
However, when I lived in Toronto, the Dominion store in my
neighbourhood sold something called frenched top sirloin. The steaks
went through a machine that didn't quite cube it, but the process made
the top sirloin much more tender. Top sirloin is usually not bad in
the tenderness department, but there are a few spots in the meat that
are kind of tough. One thing that I do whenever I buy top sirloin, is
to cut the gristle out before cooking. There usually isn't much
gristle, but there is some. I do the same for calves liver.
Sometimes there are veins in there that need to be cut out prior to
cooking.

"Nancy2" > wrote in message
...

> It looks like what I had back in the day, as Salsibury Steak, although
> we never had tomato sauce in the gravy - It was more just a white
> sauce with lots of mushrooms.

What is the difference between Salisbury Steak and Meatloaf?

--
http://www.shop.helpforheroes.org.uk/

On 3/8/2012 10:59 AM, Ophelia wrote:
>
> "Nancy2" > wrote in message
> ...
>
>> It looks like what I had back in the day, as Salsibury Steak, although
>> we never had tomato sauce in the gravy - It was more just a white
>> sauce with lots of mushrooms.
>
> What is the difference between Salisbury Steak and Meatloaf?
>
I've always assumed that it was Salisbury steak if it was formed into
individual patties and cooked on the hob/stovetop, and meatloaf if it
was a loaf and baked.
Having said that, though, I've been making individual 'meatloaves' in a
silicone cupcake pan - straight sided, and in between standard and
'Texas' size. Perfect for batch cooking, they freeze and reheat well.

"S Viemeister" > wrote in message
...
> On 3/8/2012 10:59 AM, Ophelia wrote:
>>
>> "Nancy2" > wrote in message
>> ...
>>
>>> It looks like what I had back in the day, as Salsibury Steak, although
>>> we never had tomato sauce in the gravy - It was more just a white
>>> sauce with lots of mushrooms.
>>
>> What is the difference between Salisbury Steak and Meatloaf?
>>
> I've always assumed that it was Salisbury steak if it was formed into
> individual patties and cooked on the hob/stovetop, and meatloaf if it was
> a loaf and baked.
> Having said that, though, I've been making individual 'meatloaves' in a
> silicone cupcake pan - straight sided, and in between standard and
> 'Texas' size. Perfect for batch cooking, they freeze and reheat well.

Interesting, thanks, Shelia! Share you recipes for both?


--
http://www.shop.helpforheroes.org.uk/

On Mar 7, 8:43*pm, (Judy Haffner) wrote:
> A Moose in Love wrote:
>
>
>
>
>
> >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.
>
> 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?
>
> 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

I think the name may have had something to do with a hotel, but I
could be wrong about that. I didn't look it up.

N.

On Mar 8, 9:59*am, "Ophelia" > wrote:
> "Nancy2" > wrote in message
>
> ...
>
> > It looks like what I had back in the day, as Salsibury Steak, although
> > we never had tomato sauce in the gravy - * It was more just a white
> > sauce with lots of mushrooms.
>
> What is the difference between Salisbury Steak and Meatloaf?
>
> --http://www.shop.helpforheroes.org.uk/

Most meatloaf I've seen, made or eaten doesn't have a white-type
mushroom sauce, and it is baked in a loaf, not in individual patties.
That's kind of a silly question. Also, my Salisbury steak doesn't
have anything in it except seasonings. Meatloaf has other stuff like
onion, celery, etc.

N.

"Ophelia" > wrote:

>
>"Nancy2" > wrote in message
...
>
>> It looks like what I had back in the day, as Salsibury Steak, although
>> we never had tomato sauce in the gravy - It was more just a white
>> sauce with lots of mushrooms.
>
>What is the difference between Salisbury Steak and Meatloaf?

In my house a Salisbury steak [called "Dr. Salisbury's Steak' as late
as 1975 by my ex's dad] is a portion sized deal that gets fried and
buried in gravy. [IMO so it can be choked down- too much 'crust
compared to moist center.]

A meatloaf is a family sized chunk of meat [I like to use 3-4 pounds
of meat] that gets baked, stays moist, and may or may not be served
with a bit of gravy.

Jim

"Nancy2" > wrote in message
...
> On Mar 8, 9:59 am, "Ophelia" > wrote:
>> "Nancy2" > wrote in message
>>
>> ...
>>
>> > It looks like what I had back in the day, as Salsibury Steak, although
>> > we never had tomato sauce in the gravy - It was more just a white
>> > sauce with lots of mushrooms.
>>
>> What is the difference between Salisbury Steak and Meatloaf?
>
> Most meatloaf I've seen, made or eaten doesn't have a white-type
> mushroom sauce, and it is baked in a loaf, not in individual patties.
> That's kind of a silly question. Also, my Salisbury steak doesn't
> have anything in it except seasonings. Meatloaf has other stuff like
> onion, celery, etc.

Thank you So really, is it like hamburger? I have only tried to make
meatloaf twice and we didn't like it. Do you have any hints as to what
would be a good one to make?

--
http://www.shop.helpforheroes.org.uk/

On 3/8/2012 11:27 AM, Ophelia wrote:
> > wrote
>> On 3/8/2012 10:59 AM, Ophelia wrote:
>>> > wrote
>>>> It looks like what I had back in the day, as Salsibury Steak, although
>>>> we never had tomato sauce in the gravy - It was more just a white
>>>> sauce with lots of mushrooms.
>>>
>>> What is the difference between Salisbury Steak and Meatloaf?
>>>
>> I've always assumed that it was Salisbury steak if it was formed into
>> individual patties and cooked on the hob/stovetop, and meatloaf if it
>> was a loaf and baked.
>> Having said that, though, I've been making individual 'meatloaves' in
>> a silicone cupcake pan - straight sided, and in between standard and
>> 'Texas' size. Perfect for batch cooking, they freeze and reheat well.
>
> Interesting, thanks, Shelia! Share you recipes for both?
>
Not so much a recipe - more a 'what do I have in the kitchen today?'
sort of thing! Next time I do it, I should stop and weigh things, and
write it down. I can give you an approximation though.

I also have what I call 'Cheater's Meatloaf', which I wrote for my
daughter, who works long hours and doesn't have time or a fully stocked
kitchen. It uses store cupboard shortcuts.

Lou Decruss wrote:
(Judy Haffner) wrote:
>
>>One of my favorite ways to fix cube steaks
>
> Why do you buy broken steaks?

Some cuts that are tough have very good flavor. The usual option is
slow wet cooking like a stew. It's nice to have a faster cooking method
available for them as an option.

Using the word "steak" for such cuts is a bit of a misnomer though.
Salisbury steak my chuck. It's a hamburger served without a bun. Cubed
steak my butt. It's a slice of butt cut enough times to soften it.
Clearly CFS is suppose to stand for "Chicken Fired Steer". ;^)

"Jim Elbrecht" > wrote in message
news
> "Ophelia" > wrote:
>
>>
>>"Nancy2" > wrote in message
...
>>
>>> It looks like what I had back in the day, as Salsibury Steak, although
>>> we never had tomato sauce in the gravy - It was more just a white
>>> sauce with lots of mushrooms.
>>
>>What is the difference between Salisbury Steak and Meatloaf?
>
> In my house a Salisbury steak [called "Dr. Salisbury's Steak' as late
> as 1975 by my ex's dad] is a portion sized deal that gets fried and
> buried in gravy. [IMO so it can be choked down- too much 'crust
> compared to moist center.]
>
> A meatloaf is a family sized chunk of meat [I like to use 3-4 pounds
> of meat] that gets baked, stays moist, and may or may not be served
> with a bit of gravy.

Thanks, Jim Dare I ask if you have a preference and if so... a recipe
please? I have mentioned already, I have only twice tried to make
meatload but we didn't like it much.


--
http://www.shop.helpforheroes.org.uk/

Judy Haffner wrote:
>
> I never have researched why it's called Salisbury Steak, as guess I just
> never thought about it before, but...now I'm curious!

Same reason the trash collector is a "sanitation engineer". Folks like
to put a fancy name on the cheap stuff. Like when "Target" is
pronounced in fake French!

"S Viemeister" > wrote in message
...
> On 3/8/2012 11:27 AM, Ophelia wrote:
>> > wrote
>>> On 3/8/2012 10:59 AM, Ophelia wrote:
>>>> > wrote
>>>>> It looks like what I had back in the day, as Salsibury Steak, although
>>>>> we never had tomato sauce in the gravy - It was more just a white
>>>>> sauce with lots of mushrooms.
>>>>
>>>> What is the difference between Salisbury Steak and Meatloaf?
>>>>
>>> I've always assumed that it was Salisbury steak if it was formed into
>>> individual patties and cooked on the hob/stovetop, and meatloaf if it
>>> was a loaf and baked.
>>> Having said that, though, I've been making individual 'meatloaves' in
>>> a silicone cupcake pan - straight sided, and in between standard and
>>> 'Texas' size. Perfect for batch cooking, they freeze and reheat well.
>>
>> Interesting, thanks, Shelia! Share you recipes for both?
>>
> Not so much a recipe - more a 'what do I have in the kitchen today?' sort
> of thing! Next time I do it, I should stop and weigh things, and write it
> down. I can give you an approximation though.
>
> I also have what I call 'Cheater's Meatloaf', which I wrote for my
> daughter, who works long hours and doesn't have time or a fully stocked
> kitchen. It uses store cupboard shortcuts.

Please post/send it?


--
http://www.shop.helpforheroes.org.uk/

- snip -
> Now, why do they call it Salisbury steak? Good ole' Zimbabwe used to
> be called Rhodesia, and the capital city was Salisbury.
-snip

Salisbury Steak has nothing to do with South Africa, or even the 13th
century city in England. It was invented by a U.S. physician, J. H.
Salisbury, to encourage a lo-carb diet for losing weight. The
Miriam-Webster dictionary says the term has been in use in the U.S.
since 1897.

Salisbury Steak is made from ground beef. Swiss Steak is made from a
tough cut of beef that has been "Swissed", that is, pounded or run
through bladed rollers to tenderize it.

"Ophelia" > wrote:
-snip-
>Thanks, Jim Dare I ask if you have a preference and if so... a recipe
>please? I have mentioned already, I have only twice tried to make
>meatload but we didn't like it much.

I'm a meatloaf guy. It is OK for dinner--- It is *the* best
sandwich meat.

I usually start with 3 lbs of fairly fatty ground beef.
3-4 slices of soft white bread without the crusts- chopped or torn
into fava bean sized bits.
2 eggs & a cup of milk.
1/2 cup Lee & Perkins Worcestershire sauce
a few healthy grinds of black pepper

.. . . then whatever. Likely to have;
6 cloves of chopped garlic
1 large onion chopped
8oz chopped crimini
a handful of chopped parsley

Might have some of these;
a chopped green or red [or both] pepper
1/2 cup BBQ sauce
a chopped apple & some cinnamon
a cup of gorgonzola
a cup of celery
xxxxxxx

Knead it all together and form into a rounded loaf in a pan with 2"
sides. [I use a round glass pan] If it is too moist add bread crumbs
& chill a bit.

Bake at 350F for 90 minutes or so- internal 165F.

I might glaze it with some sort of BBQ type sauce towards the end- If
I remember, I'll baste it with its own juices a few times.

Sandwiches are 2 thick slices [2-3cm] of homemade bread, toasted and
well buttered. Lay on a 3/4" [2cm] slice of cold meatloaf. Next
1cm slices of sweet onion to cover. Salt and pepper liberally. Next
some lettuce- [be generous]. Slather on a gob of mayo. Press the
top slice of bread down so you can get your mouth around it.

Jim

On Thu, 8 Mar 2012 17:03:59 +0000 (UTC), Doug Freyburger
> wrote:

>Judy Haffner wrote:
>>
>> I never have researched why it's called Salisbury Steak, as guess I just
>> never thought about it before, but...now I'm curious!
>
>Same reason the trash collector is a "sanitation engineer". Folks like
>to put a fancy name on the cheap stuff. Like when "Target" is
>pronounced in fake French!

Salisbury steak was named for the Dr who thought a meat grinder did a
better job of chewing than your teeth. I think the gravy was a 20th
century addition.

Jim

On 3/8/2012 12:04 PM, Ophelia wrote:
>
> "S Viemeister" > wrote in message

>> Not so much a recipe - more a 'what do I have in the kitchen today?'
>> sort of thing! Next time I do it, I should stop and weigh things, and
>> write it down. I can give you an approximation though.
>>
>> I also have what I call 'Cheater's Meatloaf', which I wrote for my
>> daughter, who works long hours and doesn't have time or a fully
>> stocked kitchen. It uses store cupboard shortcuts.
>
> Please post/send it?
>
Does elsinore still work?

"Jim Elbrecht" > wrote in message
...
> "Ophelia" > wrote:
> -snip-
>>Thanks, Jim Dare I ask if you have a preference and if so... a recipe
>>please? I have mentioned already, I have only twice tried to make
>>meatload but we didn't like it much.
>
> I'm a meatloaf guy. It is OK for dinner--- It is *the* best
> sandwich meat.
>
> I usually start with 3 lbs of fairly fatty ground beef.
> 3-4 slices of soft white bread without the crusts- chopped or torn
> into fava bean sized bits.
> 2 eggs & a cup of milk.
> 1/2 cup Lee & Perkins Worcestershire sauce
> a few healthy grinds of black pepper
>
> . . . then whatever. Likely to have;
> 6 cloves of chopped garlic
> 1 large onion chopped
> 8oz chopped crimini
> a handful of chopped parsley
>
> Might have some of these;
> a chopped green or red [or both] pepper
> 1/2 cup BBQ sauce
> a chopped apple & some cinnamon
> a cup of gorgonzola
> a cup of celery
> xxxxxxx
>
> Knead it all together and form into a rounded loaf in a pan with 2"
> sides. [I use a round glass pan] If it is too moist add bread crumbs
> & chill a bit.
>
> Bake at 350F for 90 minutes or so- internal 165F.
>
> I might glaze it with some sort of BBQ type sauce towards the end- If
> I remember, I'll baste it with its own juices a few times.
>
> Sandwiches are 2 thick slices [2-3cm] of homemade bread, toasted and
> well buttered. Lay on a 3/4" [2cm] slice of cold meatloaf. Next
> 1cm slices of sweet onion to cover. Salt and pepper liberally. Next
> some lettuce- [be generous]. Slather on a gob of mayo. Press the
> top slice of bread down so you can get your mouth around it.

A 'gob' of mayo eh? <g> Well I have saved all this and if and when I get
the chance to make it, you will be the first to know))) Oh btw will it be
work to halve the quantities? There are only two of us these days! If
not, and I must make the whole danged thang, I suppose I can freeze some)

Many thanks)))

--
http://www.shop.helpforheroes.org.uk/

Whirled Peas > writes:

> - snip -
>> Now, why do they call it Salisbury steak? Good ole' Zimbabwe used to
>> be called Rhodesia, and the capital city was Salisbury.
> -snip
>
> Salisbury Steak has nothing to do with South Africa, or even the 13th
> century city in England. It was invented by a U.S. physician,
> J. H. Salisbury, to encourage a lo-carb diet for losing weight. The
> Miriam-Webster dictionary says the term has been in use in the
> U.S. since 1897.

It's funny that it contains more carbs than straight steak, then! Also
that it's normally served with gravy.
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

"S Viemeister" > wrote in message
...
> On 3/8/2012 12:04 PM, Ophelia wrote:
>>
>> "S Viemeister" > wrote in message
>
>>> Not so much a recipe - more a 'what do I have in the kitchen today?'
>>> sort of thing! Next time I do it, I should stop and weigh things, and
>>> write it down. I can give you an approximation though.
>>>
>>> I also have what I call 'Cheater's Meatloaf', which I wrote for my
>>> daughter, who works long hours and doesn't have time or a fully
>>> stocked kitchen. It uses store cupboard shortcuts.
>>
>> Please post/send it?
>>
> Does elsinore still work?

Of course and your mail is in, thank you


--
http://www.shop.helpforheroes.org.uk/

On Thu, 8 Mar 2012 17:03:59 +0000 (UTC) in rec.food.cooking, Doug
Freyburger > wrote,
>Judy Haffner wrote:
>>
>> I never have researched why it's called Salisbury Steak, as guess I just
>> never thought about it before, but...now I'm curious!
>
>Same reason the trash collector is a "sanitation engineer". Folks like
>to put a fancy name on the cheap stuff. Like when "Target" is
>pronounced in fake French!

Nice guess, but wrong. I might have thought that you as a low-carber
would have known the actual answer.

"Ophelia" > wrote:

-snip-
>>
>> Sandwiches are 2 thick slices [2-3cm] of homemade bread, toasted and
>> well buttered. Lay on a 3/4" [2cm] slice of cold meatloaf. Next
>> 1cm slices of sweet onion to cover. Salt and pepper liberally. Next
>> some lettuce- [be generous]. Slather on a gob of mayo. Press the
>> top slice of bread down so you can get your mouth around it.
>
>A 'gob' of mayo eh? <g>

If I measured it, I'd probably feel bad about the nutritional values.
This way I just know it isn't good for me.

>Well I have saved all this and if and when I get
>the chance to make it, you will be the first to know))) Oh btw will it be
>work to halve the quantities? There are only two of us these days! If
>not, and I must make the whole danged thang, I suppose I can freeze some)

I make it for 3 of us. Then *I* eat the rest in sandwiches.<g> But
1/2ing it will work fine- just don't overcook it.

Jim

"Jim Elbrecht" > wrote in message
...

>>A 'gob' of mayo eh? <g>
>
> If I measured it, I'd probably feel bad about the nutritional values.
> This way I just know it isn't good for me.

As a low carber I reckon it is very good for me, so I am up for a large gob
of mayo ...

>>Well I have saved all this and if and when I get
>>the chance to make it, you will be the first to know))) Oh btw will it
>>be
>>work to halve the quantities? There are only two of us these days! If
>>not, and I must make the whole danged thang, I suppose I can freeze
>>some)
>
> I make it for 3 of us. Then *I* eat the rest in sandwiches.<g> But
> 1/2ing it will work fine- just don't overcook it.

Ok and thanks


--
http://www.shop.helpforheroes.org.uk/

On Thu, 08 Mar 2012 12:35:39 -0600, David Dyer-Bennet >
wrote:

>Whirled Peas > writes:
>
>> - snip -
>>> Now, why do they call it Salisbury steak? Good ole' Zimbabwe used to
>>> be called Rhodesia, and the capital city was Salisbury.
>> -snip
>>
>> Salisbury Steak has nothing to do with South Africa, or even the 13th
>> century city in England. It was invented by a U.S. physician,
>> J. H. Salisbury, to encourage a lo-carb diet for losing weight. The
>> Miriam-Webster dictionary says the term has been in use in the
>> U.S. since 1897.
>
>It's funny that it contains more carbs than straight steak, then! Also
>that it's normally served with gravy.

The good Dr. didn't advocate gravy. He was just interested in
getting the sinew out of it.

p8 of this Google book has the directions for a Salisbury steak-
"What to eat and how to cook it for Salisbury Patients" By Anna K.
Eccles


Jim

Never tried to make Salisbury Steak. Thanks for the easy recipe. I wouldn't have thought to use the tomato sauce for the gravy.

On Thu, 8 Mar 2012 18:37:19 -0000, "Ophelia" >
wrote:

>
>"S Viemeister" > wrote in message
...
>> On 3/8/2012 12:04 PM, Ophelia wrote:
>>>
>>> "S Viemeister" > wrote in message
>>
>>>> Not so much a recipe - more a 'what do I have in the kitchen today?'
>>>> sort of thing! Next time I do it, I should stop and weigh things, and
>>>> write it down. I can give you an approximation though.
>>>>
>>>> I also have what I call 'Cheater's Meatloaf', which I wrote for my
>>>> daughter, who works long hours and doesn't have time or a fully
>>>> stocked kitchen. It uses store cupboard shortcuts.
>>>
>>> Please post/send it?

Here's another cheater for you. I posted this in another group some
time ago but I don't think it got here.

-----------------------------------------------------

Salisbury Steaks Gone Astray

I had a rather unpleasant weekend and wanted a big ole plate of
comfort food Sunday night. I ground my own meat but did some cheating
on other things. I used Gravy mix and boxed spuds but it was still a
great meal.

I started with a 2 1/4 pound chuck roast.

http://i55.tinypic.com/292uvbn.jpg

First pass through the grinder and weighed out one pound for dinner.
The rest is now meatballs for spaghetti.

http://i53.tinypic.com/4rus9d.jpg

To the one pound I added:
2 eggs
1/2 cup milk
1/2 cup bread crumbs
3 tb. McCormick herb gravy mix for beef
2 tb. dried minced onion
2 tb worchester sauce
1/2 t. celery seed (not salt)
1 heaping Tb. freeze dried chives
1/2 t. thyme

All that went through the grinder again and seemed too messy to make
patties with so I made a mini meatloaf. While the meatloaf was baking
I sauteed 1/4 pound of mushrooms in butter with black pepper. Louise
made the gravy mix and the boxed spuds which are trailer trash but for
what it was the meal was excellent and a nice end to a stressful
weekend. Here's a plate but my camera isn't so good.

http://i52.tinypic.com/1zv7fig.jpg

Lou

"Lou Decruss" > wrote in message
...
>
> Salisbury Steaks Gone Astray
>
> I had a rather unpleasant weekend and wanted a big ole plate of
> comfort food Sunday night. I ground my own meat but did some cheating
> on other things. I used Gravy mix and boxed spuds but it was still a
> great meal.
>
> I started with a 2 1/4 pound chuck roast.
>
> http://i55.tinypic.com/292uvbn.jpg
>
> First pass through the grinder and weighed out one pound for dinner.
> The rest is now meatballs for spaghetti.
>
> http://i53.tinypic.com/4rus9d.jpg
>
> To the one pound I added:
> 2 eggs
> 1/2 cup milk
> 1/2 cup bread crumbs
> 3 tb. McCormick herb gravy mix for beef
> 2 tb. dried minced onion
> 2 tb worchester sauce
> 1/2 t. celery seed (not salt)
> 1 heaping Tb. freeze dried chives
> 1/2 t. thyme
>
> All that went through the grinder again and seemed too messy to make
> patties with so I made a mini meatloaf. While the meatloaf was baking
> I sauteed 1/4 pound of mushrooms in butter with black pepper. Louise
> made the gravy mix and the boxed spuds which are trailer trash but for
> what it was the meal was excellent and a nice end to a stressful
> weekend. Here's a plate but my camera isn't so good.
>
> http://i52.tinypic.com/1zv7fig.jpg

Thanks, Lou! All saved! I hope things are better for you now?

--
http://www.shop.helpforheroes.org.uk/

On Fri, 9 Mar 2012 21:15:56 -0000, "Ophelia" >
wrote:

>
>"Lou Decruss" > wrote in message
.. .
>>
>> Salisbury Steaks Gone Astray

>> http://i52.tinypic.com/1zv7fig.jpg
>
>Thanks, Lou! All saved! I hope things are better for you now?

You're welcome. Things are better. Thank You!

Lou

"Lou Decruss" > wrote in message
...
> On Fri, 9 Mar 2012 21:15:56 -0000, "Ophelia" >
> wrote:
>
>>
>>"Lou Decruss" > wrote in message
. ..
>>>
>>> Salisbury Steaks Gone Astray
>
>>> http://i52.tinypic.com/1zv7fig.jpg
>>
>>Thanks, Lou! All saved! I hope things are better for you now?
>
> You're welcome. Things are better. Thank You!

Good to hear that

--
http://www.shop.helpforheroes.org.uk/

"Lou Decruss" > wrote in message
...
> On Thu, 8 Mar 2012 18:37:19 -0000, "Ophelia" >
> wrote:
>
>>
>>"S Viemeister" > wrote in message
...
>>> On 3/8/2012 12:04 PM, Ophelia wrote:
>>>>
>>>> "S Viemeister" > wrote in message
>>>
>>>>> Not so much a recipe - more a 'what do I have in the kitchen today?'
>>>>> sort of thing! Next time I do it, I should stop and weigh things, and
>>>>> write it down. I can give you an approximation though.
>>>>>
>>>>> I also have what I call 'Cheater's Meatloaf', which I wrote for my
>>>>> daughter, who works long hours and doesn't have time or a fully
>>>>> stocked kitchen. It uses store cupboard shortcuts.
>>>>
>>>> Please post/send it?
>
> Here's another cheater for you. I posted this in another group some
> time ago but I don't think it got here.
>
> -----------------------------------------------------
>
> Salisbury Steaks Gone Astray
>
> I had a rather unpleasant weekend and wanted a big ole plate of
> comfort food Sunday night. I ground my own meat but did some cheating
> on other things. I used Gravy mix and boxed spuds but it was still a
> great meal.
>
> I started with a 2 1/4 pound chuck roast.
>
> http://i55.tinypic.com/292uvbn.jpg
>
> First pass through the grinder and weighed out one pound for dinner.
> The rest is now meatballs for spaghetti.
>
> http://i53.tinypic.com/4rus9d.jpg
>
> To the one pound I added:
> 2 eggs
> 1/2 cup milk
> 1/2 cup bread crumbs
> 3 tb. McCormick herb gravy mix for beef
> 2 tb. dried minced onion
> 2 tb worchester sauce
> 1/2 t. celery seed (not salt)
> 1 heaping Tb. freeze dried chives
> 1/2 t. thyme
>
> All that went through the grinder again and seemed too messy to make
> patties with so I made a mini meatloaf. While the meatloaf was baking
> I sauteed 1/4 pound of mushrooms in butter with black pepper. Louise
> made the gravy mix and the boxed spuds which are trailer trash but for
> what it was the meal was excellent and a nice end to a stressful
> weekend. Here's a plate but my camera isn't so good.
>
> http://i52.tinypic.com/1zv7fig.jpg
>
> Lou
>
Looks good. I sometimes add chopped chives, or some granulated garlic to
the hot milk water combo, or a dollop of herb and garlic cream cheese to
boxed potatoes. They're decent when mashing is just too much for my hands
and arms.......Sharon in Canada