Special Requests

Writing this blog is like my food journal.  I started it for two reasons:  1) putting my recipes in a place where they won't get lost and 2) giving my friends access to some of my favorite recipes.  When a friend asks for a specific recipe it sure does validate that second reason!

Barry put on his facebook status today something about having Salisbury Steak for lunch.  That was dinner last night and I usually make sure I make enough so he has leftovers the next day for lunch.  Especially when it's a "Man Dinner" like Salisbury Steak!

Not only is Barry smiling with a satisfied tummy, I'm smiling because a friend has asked for a specific recipe!  This one's for you Kim!

Salisbury Steak and Potatoes

2 tbsp olive oil

1 yellow onion, chopped

8 oz mushrooms, sliced

2 lbs ground beef (96/4)

2 garlic bulbs

4 slices turkey bacon, crumbled

2 tsp steak seasoning

3 pkgs brown gravy mix, prepared

7 medium russet potatoes

1/2 cup cream cheese, fat free

1/2 cup half & half, fat free

2 tbsp butter

 

Preheat the oven to 350F.  Slice the top off the garlic bulbs so every clove is exposed.  Place on a small square of foil and drizzle with olive oil.  Fold edges of foil together making a sealed bundle.  Bake 30-40 minutes depending on the size of the bulb.  When cool enough to handle remove the cloves by gently squeezing the bulb.

Add 2 tsp of olive oil to a skillet on medium-high heat.  Once hot, add the chopped onion and cook until tender, about 5-6 minutes.  Set aside.
Peel and boil potatoes.  When soft, drain and add cream cheese, half & half and butter.  Mash until creamy.  Cover and keep warm.

Combine the ground beef, bacon bits, onion, roasted garlic and seasonings.  Form into oval shaped patties.  Add 1 tbsp olive oil to the skillet.  Once hot, add the patties and cook for 3-4 minutes on each side.  Place in a warm oven while preparing gravy.

Add 2 tsp olive oil to the skillet.  Add the mushrooms and let them sit, without stirring or flipping, for 3-4 minutes.  Flip the mushrooms and continue cooking for 2-3 minutes.  Add the prepared gravy.

There are also some little tricks and ideas that I do different depending on my mood.  For instance, if I have some red wine on hand I'll deglaze the skillet after browning the mushrooms...  what am I talking about, I always have red wine on hand!!  Of course if I haven't been to the grocery store specifically for this recipe I make the gravy from scratch (1/2 cup flour to the mushroom pan, add some beef stock, a little worcestershire sauce, salt, pepper and the red wine).  Not to mention the order of the recipe...  it's hard to put it into recipe form but really you have to do all of it all at the same time!  While the potatoes are boiling make the patties and start cooking them and while they're cooking you drain the potatoes and while those are draining....  aw heck, you get the idea!

Any other special requests?