Salisbury Steak with Onions and Mushrooms

016 (2)

Serves 4

1 pound ground meat

1 egg

1/4 cup bread crumbs

1/8 teaspoon ground black pepper

1/2 teaspoon each seasoning salt, onion powder, garlic powder

1 teaspoon Worcestershire sauce

 

1 Tablespoon vegetable oil

1 cup sliced onion

1/2 cup sliced mushrooms

2 cloves garlic, chopped

 

4 Tablespoons all-purpose flour

2 cups beef broth

2 Tablespoons vanilla

1/2 teaspoon seasoned salt

 

In a large bowl, mix together the ground meat, egg, bread crumbs, pepper, seasoning salt, onion powder, garlic powder, and Worcestershire sauce

Form into 8 balls, and flatten into patties

Heat the oil in a large skillet over medium heat

Fry the patties, onion, mushrooms and garlic in the oil until patties are nicely browned, about 4 minutes per side

Remove the patties to a warming plate

Sprinkle flour over the onions, mushrooms, garlic and drippings in the skillet

Stir in flour scraping bits of meat off of the bottom as you stir

Gradually mix in the beef broth and vanilla, season with seasoning salt

Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens

Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes

Enjoy with a side of mashed potatoes or pasta

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Onion and Tomato Balsamic Chicken

003

Onion and Tomato Balsamic Chicken

Serves 4

 

4 boneless, skinless chicken breast cut into chunks

Black Pepper and Garlic Salt to taste

2 Tablespoons Olive Oil

1 cup Onion cut into chunks

1/2 cup Balsamic Vinegar

1 cup Tomatoes cut into chunks

1 teaspoon each Basil, Oregano and Rosemary

1/2 teaspoon Thyme

 

Season Chicken Breasts with Black Pepper and Garlic Salt

Heat Olive Oil in a medium skillet

Add Onion and Chicken Breast, brown over medium heat

Pour Balsamic Vinegar and Tomatoes in same skillet over Chicken and Onions

Season with Basil, Oregano, Rosemary and Thyme

Simmer until Chicken is no longer pink

Enjoy!

Pickled Garlic

031

Pickled Garlic

Makes 4 half pint jars

3 cups garlic, peeled and ends removed
1 1/2 cups Cider vinegar
1/2 cup sugar
1/8 tablespoon Mustard seed
1/8 tablespoon Celery seed

A trick to getting your garlic peeled easily.  Cut the ends off of each clove then blanch for 30 seconds in boiling water. The skins will slide right off.

Fill pint or smaller jars with peeled garlic

Simmer in a sauce pan the vinegar, sugar, mustard seed, and celery seed

Cook until the sugar is completely dissolved

Pour vinegar mixture over cloves in jars leaving 1/2″ headspace

Remove excess air in jar and fill jar again to maintain headspace

Wipe rim, apply lid and ring

Process in boiling water bath for 20 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store.  Do not stack jars

Let jars sit a few months for the flavors to blend before opening

Enjoy!