Salisbury Steak

Salisbury Steak

Our Salisbury Steak combines the flavors of smoky beef stock, herbed breadcrumbs and earthy cream of mushroom soup to create a delicious family favorite.

The first time I ever had Salisbury Steak, I ate it in a school cafeteria. Needless to say, it wasn’t the prime example of what this dish could taste like. Overcooked and leaden, the meat resembled a charcoal briquette served with instant mashed potatoes and canned green beans. I was uninspired. As an adult, however, I am constantly looking for new ways to turn ground beef into a meal without resorting to tacos or hamburgers. This recipe is vastly different than those the cafeteria ladies used to prepare and is enhanced with fresh mushrooms, homemade Italian Breadcrumbs and my special Cream of Mushroom Soup. Filled with smoky flavor, shallots and beef stock, I have a feeling that you’re destined to add this meal to your repertoire too. Serve it with our Neapolitan Green Beans, baked potatoes and Texas toast for a feast your family will love.

PREP: 10 minutes
COOK: 35 minutes

INGREDIENTS

  • 1/4 cup + 2/3 cups homemade cream of mushroom soup or 1 (10 3/4 –ounce) can golden mushroom soup, divided
  • 1 1/2 pounds ground beef
  • 1/2 cup minced shallots
  • 1/2 cup homemade Italian breadcrumbs or 1/4 cup store-bought Italian-seasoned breadcrumbs
  • 1 large egg, beaten
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1/3 cup beef stock
  • 1/4 cup Worcestershire sauce
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Combine 1/4 cup soup, beef, and next 3 ingredients; stir well. Shape mixture into 6 (1/2-inch-thick) patties.
  2. Brown patties in a large skillet over medium-high heat, about 3 minutes per side. Remove patties. Cook mushrooms in drippings in skillet over medium-high heat, stirring constantly, until tender and reduced in size.
  3. Combine remaining soup, beef broth, Worcestershire sauce, and pepper; add to mushroom mixture.
  4. Return patties to skillet; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Cream of Mushroom Soup

Cream of Mushroom Soup

Our Cream of Mushroom Soup has a delicate and earthy flavor that is delicious on its own or used in your favorite recipes.

Growing up, soup usually consisted of popping open a can of Campbell’s Condensed Soups. I thought I was getting fancy if it wasn’t pressed into a gelatinous mass in a tiny can. Not to knock canned soups, because I still use them on occasion, but as I grew older and learned to cook, I quickly discovered how simple and healthy making homemade soups from scratch could be. I love this recipe for its delicate flavor. Serve with an eight course dinner or with salad and bread for a tasty lunch or dinner. It can also be stored in an airtight container or resealable plastic bag in the freezer for up to three months and utilized in recipes like Chicken & Rice or Salisbury Steak.

PREP: 15 minutes
COOK: 15 minutes

INGREDIENTS

  • 1/4 cup onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 3 cups sliced fresh mushrooms
  • 1 tablespoon fresh sage, chopped
  • 6 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup half-and-half or 1/2 cup of milk and 1/2 cup cream
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper

DIRECTIONS

  1. In a large saucepan, sauté onion and garlic in butter until tender. Add mushrooms and sage; sauté until tender. Add flour and broth to mushroom mixture and stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Grilled Portobello Mushroom Steaks

Grilled Portobello Mushroom Steaks

Served as a side dish or as the main course, these hearty mushrooms are a healthy and filling alternative to beef steaks.

As spring turns into summer and temperatures continue to rise, sometimes you want a simple meal that is light and delicious. Served atop a bed of creamy polenta, these mushroom steaks fit the bill, whether served as a side dish or as a beef alternative for the main course.

PREP: 5 minutes + 20 minutes to marinate
COOK: 25 minutes

INGREDIENTS
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 10 Portobello mushrooms, stems removed, wiped free of dirt
  • 6 to 8 sprigs of fresh herb such as sage or oregano
  • 1 lemon, cut into wedges
DIRECTIONS
  1. In a 13- x 9-inch glass baking dish, whisk together olive oil, lemon juice, salt and pepper. Lay mushrooms, top down in the marinade and scatter half the fresh herbs on top. Marinate for about 20 minutes.
  2. Prepare an outdoor grill or indoor grill pan. Remove mushrooms from marinade. Grill mushrooms for 20 to 25 minutes, turning once. Remove from grill to a platter. Squeeze fresh lemon juice over mushrooms and scatter on the rest of the fresh herbs. Serve hot or at room temperature.

YIELDS: 6 to 8 servings

© 2011 Jadeworks Entertainment