I started this blog in January of 2013 to maximize my health and productivity by eating more fresh fruit and vegetables. Please join me on this healthy journey.
Bittersweet September. While Autumn is gorgeous in the Upper Peninsula, and the changing of the seasons is an exciting time, it always makes me melancholy to say goodbye to summer. It is disappointing when we have to close up our pool and when the garden is done producing. However, on the bright side, September marks the beginning of my twenty-third year of teaching 9th grade English and I always enjoy the hustle and bustle of a new school year. I love getting my classroom ready and getting to know my new students.
With the cooler weather that fall brings, often people turn to comfort foods. So I always like to have a few “meat and potato” recipes to turn to. Like many families, our lives are busy. My husband John and I have two teenagers, careers, and we always have projects to complete on our farm. However, we always try to make sure that Sunday night is family time and I love to cook a large dinner for everyone. I try to come up with new recipes and let my family be the guinea pigs. Needless to say, this Salisbury steak recipe was a huge success. In fact, I tried to make a large quantity, in hopes of leftovers – but not much remained after dinner. I paired the steak with mashed potatoes, stuffing, sweet potatoes, corn, and green beans.
Several years ago, I discovered a salisbury steak recipe that a friend shared on Facebook. I made a few tweaks to it and this is the final result. It reminds me of a meal that my mom would have made when I was growing up. I love the nostalgic nature of cooking and I always say it is my “love language”. I enjoy cooking for others and sharing my recipes with you!
SALISBURY STEAK
*Note – I made this amount for 3 teenagers and 2 adults. So you can reduce the amount if you want a smaller portion.
*3 pounds of ground beef *½ orange bell pepper finely chopped *½ onion finely chopped *1 cup of Italian seasoned breadcrumbs *4 Tablespoons worcestershire sauce *3 eggs *1 Tablespoon minced garlic *8 ounces of sliced mushrooms *½ cup of ketchup *2 cans of French onion soup *1 can of cream of mushroom soup *1 can of golden mushroom soup *2 Tablespoons cooking oil *salt and pepper
In a large bowl add the beef, bell pepper, onion, breadcrumbs, 2 Tablespoons of worcestershire sauce, garlic, eggs, salt, pepper, and ½ can of French onion soup. Mix well and form into patties (make sure they are patted firmly). In an oven safe pan (I use cast iron) add the cooking oil and brown the patties (approximately 5 minutes on each side). The patties can be a bit on the crumbly side, so make sure that they are browned well before you carefully flip them over. While the patties are browning, preheat your oven to 350. In a bowl mix up the ketchup, 1 ½ cans of French onion soup, cream of mushroom soup, golden mushroom soup, and 2 Tablespoons of worcestershire. Add the mushrooms and stir well. Pour this mixture over the patties in the pan and bake at 350 for 30 minutes.
One nice thing about this recipe is that it comes together rather quickly. While making the meat mixture, you could always make extra to freeze for meatloaf, meatballs for pasta, or a future meal of Salisbury steak.
Make sure you check out the other recipes on the top of the page. I hope you enjoy the changing of the seasons along with some of your favorite comfort foods.
Produce with Amy 