One of my earliest memories as a child was going to a cafeteria named Picadilly's in Tulsa while visiting my grandparents. They had the best green jello and fish sticks on their kid's Satellite plate! And then as a girl in Dallas my dad would take us to the Highland Park cafeteria where we'd dine in the Shakespeare room. I think part of the fun of growing up in Generation X is that we got to witness the fading of the glorious 50's era while pioneering the video & tech era. We had our feet in both generations and those early memories probably explain my love for Southern comfort food. In college we'd go get a Luann plate at Luby's cafeteria if we craved "home style" cooking.
So I had just returned earlier this week from a super fun business trip to Vegas where I had some divine meals at Olives and Sage and when I returned, the hubs said he was craving old school cafeteria style Salisbury steak- but maybe kicked up a bit. I hadn't intended to even blog it as I do use a gravy packet- so it's not 100% from scratch; that's what quick weeknight meals after a trip are about though. It ended up so tasty I decided to snap a photo with my iPhone and will take more detailed pics next time we make it. The key is to use fresh ground brisket if you can. I've read in a few places that adding brisket to your burger mix is marvelous, so I decided to try it in this recipe and it tasted way richer and better than just plain sirloin. Substitute ground chuck if you can't get brisket.
1/2 ground brisket
1/2 pound ground sirloin
1 egg, beaten
1 shallot minced
2 tsp garlic powder
2 tsp onion powder
2 tsp McCormick's Montreal Steak Seasoning (always have this on hand for burgers too)
1 medium onion sliced lengthwise into strip
4-5 crimini mushrooms sliced
1Tbs olive oil and pat of butter
3 cups red wine (Notice I always find a reason to cook with booze!!)
1 brown gravy packet (I use Simply Organics)
1 bay leaf
Fresh pepper to taste
2 large Yukon Gold Potatoes, simply mashed with salt and butter or Smart Balance.
1 cup frozen peas, microwaved with a dab of Smart Balance. (Place a moist towel over the peas in a cup and cook about one minute 15 seconds). Salt and pepper mashers and peas to taste.
PREPARATION (Serves 4)
Mix beef, egg, shallots, and seasonings (except bayleaf) and form into "steaks" place a thumb print in the middle to keep them from puffing up.
Heat a large, heavy pan with olive oil until hot and add steaks. Cook until brown- about 4 minutes each side. Set aside on a plate.
Lower heat to medium low and add onions and mushrooms plus dab of butter and sautee until softened- about 10 minutes.
Deglaze the pan with the red wine, stir in gravy packet (be sure to whisk it first in a small bowl with some wine or water to dissolve it before adding to the pan).
Add steaks and bayleaf and cover with a lid and simmer on low about 30 minutes. Make the mashed potatoes while steaks are simmering and microwave the peas just before serving. Tastes even better the next day for leftovers.