Tonight We are Making Salisbury Steak. You are going to love this recipe! It is also a beautiful dish for your table on special occasions. Feed your family delicious meals that are affortable and easy to make. This recipe will be in our Volume 3 Cookbook. Visit us today at www.collardvalleycooks.com for Cookbooks and Kitchen Items. WANT TO BUY A COOKBOOK? We have a volume one and Volume Two! NOTE: PAYPAL IS CHEAPER! AMAZON- HIGH SELL FEES!
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
SALISBURY STEAK & MUSHROOM GRAVY
1.5 lb Ground Chuck
½ tsp. Black pepper
1 pack of Lipton Beefy Onion Soup mix
1 large egg
2 tsp. Yellow Mustard
2 Tbsp. Ketchup
½ of one pack of soda crackers (box has 4 packs)
2 or 3 green onions diced
1 TBSP. WORCESTERSHIRE
Put beef in a bowl. Put in pepper, soup mix, egg, mustard, ketchup, crackers (crumble with hands), Worcestershire, green onion and mix well with a stand mixer with paddle or your hands! Divide into 5 patties make sure they are all about the same size (about ¾" tall) and place on a baking sheet lined with parchment paper. Bake at 350 degrees for 30 minutes.
MUSHROOM GRAVY
½ STICK BUTTER
½ PINT MUSHROOMS (CHOPPED)
1 SMALL YELLOW ONION (SLICED IN STRIPS)
4 CUPS BEEF STOCK (1 32 OZ. CONTAINER GET STOCK NOT BROTH)
5 TBSP. CORN STARCH
1 TBSP. WORCHESTERSHIRE
½ TSP. BLACK PEPPER
1 CLOVE GARLIC PRESSED (PUT IN AT END OF RECIPE)
Melt butter in a large skillet or saucepan. Add mushrooms and onion and saute untill soft. Pour beef stock in a large measuring cup and add corn starch. Whisk until well blended. Add worchestershire sauce to stock. Once mushrooms/onions are soft add 1/2 tsp. black pepper then pour in stock. Simmer until the cornstarch clears and gravy becomes brown. Add 1 clove of garlic pressed and mix well. Set aside and serve over steaks.
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