Retro-Classic Salisbury Steak, Yes, Meat on Monday

Many who think they are workers in politics are really merely tools.
Lord Salisbury

I have two ongoing daily orders to my daily routine (Dr.’s orders elevate your foot and protein, protein, protein! So far, so good and my wound is healing nicely, but quite of course I have had to change the amount to time that I spend in the kitchen, prepping for meals, and the time on my feet. As I have said before I have changed recipes to accommodate all of the above including prepped ingredients for the store, using every appliance in my arsenal to shorten cooking time without sacrificing the quality of the meal the I am making. Now and then I will drift off to a “classic recipe” from the old days and adapt it to our tastes today.

Such is the case with tonight’s dinner, “Yes, meat on Monday” menu with a side of rice and zucchini. I tried the steak over a garlic grilled ciabatta, but the Kobe beef burger was so rich that I abandoned the bread as the grilled zucchini was just enough to go with the beefy dish.

I don’t really have a go-to recipe each “steak” dinner is just a tad different from the last one…

Beef patty ingredients:

1 pound of your favorite ground sirloin or beef blend blend in 2 teaspoon Peter Luger’s steak sauce and
about a teaspoon of dry mustard
sprinkle of granulated garlic
1 large egg blended with another teaspoon or so of steak sauce
1 teaspoon + parsley, dried
1/2 teaspoon onion powder or 1 1/2 tablespoon minced fresh onion or shallot
12 cup finely diced peeled celery
1/2 of a diced green pepper, finely diced
1/4 or so of seasoned panko or bread crumbs
season salt & pepper to taste

The For the sauce:

2 teaspoons EVOO
1/4 pounds slice baby Bella mushrooms
2 tablespoons butter + 1 more tablespoon to finish the sauce
s splash of Wocestershire sauce
a splash of steak sauce
1+1/2 cups hearty beed stock + a sprinkle of onion powder and granulated garlic
1 tablespoon cornstarch blended with a little stock or add some of the pan sauce to thicken cornstarch

Blend all ingredients for the steaks to a large bowl and gently blend
Ahead of time…Shape 4-5 equal patties and set them on a plate, cover and refrigerate.

Add EVOO ad butter to sauté pan and brown patties when the oil and butter are hot over a medium heat for about 3-4 minutes on each side. Remove to plate and continue making the sauce.

Toss in a tablespoon of butter. Add mushrooms and splash of beef stokof water and cook until softened, scraping browned bits off the bottom of the pan. Pour beef stock and Worcestershire sauce into the pan. Add onion powder and any other seasonings that you prefer stir well. Bring to a simmer.

Thicken and cook adding back the steaks when sauce is to your preferred thickness or slightly under. Bathe the steaks with sauce until desired doneness…another 4 minutes and o for the gold in stirring in another tablespoon of butter.

Now you know why I couldn’t handle the bread, LOL.