Swanson Ain’t Got Nothing on Me: Salisbury Steak
When I was a kid my mother cooked pretty much every night and the nights she didn’t, we had leftovers. I think that’s a pretty universal concept. But I remember that on occasion my mom would let us eat frozen dinners. I thought frozen meals were the end-all-be-all dinner, mainly because I was a tad bit obsessed with Swanson Salisbury Steak.
Now, I’d say that image up there ^ is a wee bit deceiving because I do not recall the “appetizer” of chicken noodle soup. But I do remember the foil tray, the cobbler and mashed potatoes and even those darn peas. What I adored about this meal was the salisbury steak itself. It was drenched in a sauce that was too thin to call a gravy but I would gobble it up like nobody’s business.
I loved it.
Now, in hindsight, what I probably loved was the oodles and oodles of sodium. I was a salt junkie as a kid, but regardless, I have fond memories of salisbury steak. So last week I got to thinking about my old friend in the foil tray. I had never made salisbury steak before. In fact, outside of a frozen meal, I don’t recall ever eating it anywhere. But I suddenly had a craving.
So I did what I do, I figured it out. I read a bunch of recipes and grabbed flavors from one and sauce ideas from another and landed on a recipe that was easy, relatively quick, still falls within my nutrition goals and was OH. SO. GOOD.
Now my dear old friend, Sally from Share the Bottle, says that making salisbury steak qualifies me for early admission to a retirement community, but I say it just gives me a little blast from the past, and who doesn’t love that? I’ve done this before, like when I recreated sloppy joes. I mean, after all, smells and flavors are some of the strongest triggers of memories and the flavor of salisbury steak, for me, only brings back the good ones.
- Serves: 4
- Serving size: 1 steak with ¼ cup sauce
- Calories: 319
- Fat: 8.1g
- Saturated fat: 3.0g
- Unsaturated fat: 0.0g
- Carbohydrates: 22g
- Sugar: 11.4g
- Sodium: 915.1mg
- Fiber: 3.5g
- Protein: 37.5g
- Cholesterol: 65mg
- 16 oz lean ground beef
- ½ cup breadcrumbs
- 1 teaspoon dry mustard
- 2 tablespoons barbecue sauce
- 3 tablespoons worcestershire sauce
- 1 beef bullion cube, crumbled
- Cooking spray
- salt and pepper
- 1 large onion, sliced
- ¼ cup red wine
- 1½ cups beef broth
- 2 tablespoons ketchup
- 2 tablespoons worcestershire sauce
- 1 teaspoons cornstarch mixed with beef broth
- In a large bowl, combine all the ingredients for the steaks, blending well. Dived teh mixture into fourths and shape into oval shaped patties.
- Heat a large skillet (cast iron if you have it) over medium high heat and spray with cooking spray. Fry the patties in the pan for a few minutes on each side until the are no longer pink in the middle. Remove them from the pan and keep warm.
- Drain excess grease from the pan and return it to the heat. Add the sliced onions and sautee until brown and soft.
- Add red wine to the pand and deglaze the pan to get all the small bits incorporated, just a minute or two. Then add beef broth, ketchup, worcestershire and cook to reduce.
- To thicken the sauce, add 1 teaspoon of cornstarch that has been mixed with a small amount of beef broth (1/4 cup will do).
- Return the the patties to the pan, covering them with sauce. Serve warm with about ¼ cup of sauce with each pattie.