Whenever I hear “Salisbury steak”, I think of those Hungry Man frozen dinners. Prior to this recipe, I had never had salisbury steak before – definitely not on my Vietnamese mom’s rotation of recipes! I only knew of it from seeing it on frozen dinner boxes at the grocery store. But just recently, for some reason I started googling Salisbury steak and I thought that it sounded like it would be a very hearty and comforting meal.
I’ve tried and tweaked a few recipes now, and this is what I’ve landed on. The little teaspoons of ketchup, Dijon mustard and Worcestershire in both the beef patties and the mushroom gravy add incredible flavour.
The husband definitely enjoyed this meal, and even the baby devoured the beef patty. The toddler is still as picky as ever, so she of course did not even try it.
Tip: If you make the beef patties the night before, this is a really quick meal to whip up on a busy weekday evening!
Serve this recipe with mashed potatoes and a side vegetable like asparagus or green beans for a truly comforting meal.
In a bowl, combine all of the ingredients for the beef patties (except for the olive oil). Using your hands, mix well and shape into 4 round patties.
Heat 1 tbsp olive oil in a deep non stick pan. Add patties to the pan and cook until they are golden brown on both sides and fully cooked, about 5-7 minutes per side. Remove the patties from the pan.
Onto the mushroom gravy: the diced onion in the same skillet, for about two minutes. Add in the garlic and the butter, and cook for another minute.
Add the sliced mushrooms and saute for about 5-7 minutes until they are browned, mixing frequently. Season the mixture with some salt and pepper.
In a bowl, whisk together the remaining gravy ingredients: 2 tbsp flour, 2 cups of beef broth, 1/2 tsp worcestershire, 1/2 tsp dijon, 2 tsp ketchup and salt and pepper. Pour into the mushrooms and cook until the gravy thickens, about 10 minutes.
Add the patties back to the pan and cover with the mushroom gravy. Cook until the patties are heated through again.
Serve with mashed potatoes and a side vegetable, and drown everything in the delicious mushroom gravy!
I don’t know about everyone else, but ever since this pandemic hit, I’ve been ordering take-out way too much. I’ve justified it a few different ways: 1) I’m supporting local restaurants; 2) I’m too stressed with work to cook; 3) I’m trying to survive a pandemic – I deserve this! Also, it seems like my social media is just flooded with really great takeout deals from local restaurants so the temptation is much higher too.
Anyways, I’ve decided I needed to slow down on the takeout a bit, because both clothes and money are getting a little tight. The husband and I have both been working out of the home this entire time, so I still need to find recipes that I can easily make in under half an hour, with a toddler and a baby demanding attention, and can be easily reheated for the husband when he gets home later. This ground beef stroganoff checks all the boxes. It takes 30-40 minutes in total (including prep time), the only prep is washing and prepping the mushrooms, garlic, and onion (and that can all be done the night before if needed), it is easily reheated, and makes for great leftover lunches. Oh! And it is also a one-pot meal, so less dishes to do afterwards!
This will be a regular rotation in my meal prep for sure!
Well hello there! It has been so long since I posted that it took me three tries to remember my password for my website! Between having my second baby, going back to work, and then this COVID-19 pandemic, I’ve just forgotten about this poor blog. I’m still cooking and I often share my cooking on my Instagram stories, but I just haven’t had time to perfect and post any recipes.
However…..I made this recipe and shared it on my Instagram stories the other day and received so many comments on it. Further, my husband declared that “this was the best pasta ever, better than in any restaurant”, so of course I have to document the recipe so that I can add it into my repertoire.
Another reason why I love this recipe is that I usually have all of these ingredients on hand! I mean, in today’s pandemic, I do not like going to the grocery store unless I absolutely have to.
Tip #1 : For the bacon, buy a maple smoked bacon or maple glazed bacon. That maple flavour is key to pairing with the carrots. Any type of bacon will do, but the maple will take it to the next level.
Tip #2: As always, buy a brick of Parmesan and grate it yourself!
Tip #3: Don’t skip out on the arugula garnish. The peppery taste of the arugula, paired with the maple smokiness of the bacon, and the creamy sauce is what makes each mouthful of this pasta so decadent.
Give this recipe a try and let me know what you think!
1/2 cup finely grated Parmesan, plus more for garnish
Handful of arugula leaves
Salt and pepper
Heat a large frying pan over medium heat. Add oil and bacon. Cook, stirring frequently until almost crisp, about 5 mins. Add onions, carrots and garlic, and sprinkle with salt. Cook, stirring occasionally, for 10 minutes. Stir in the 2 tbsp of cream and remove from heat.
Meanwhile, bring a large pot of salted water to a boil and cook your spaghetti according to the package instructions. When it is done, using tongs, remove pasta from the water and add it to the carrot/bacon mixture in the pan.
Take 1/3 cup of the pasta water and set aside for it to cool a bit.
In a medium bowl, whisk together the egg yolks, 1/2 cup parm and 1/2 tsp of black pepper. Whisk in the 1/3 cup of pasta water. Add the sauce into the pasta mixture and toss it over low heat for a minute or two, until the sauce is creamy and coats the pasta. Remove from heat and season with more salt and pepper.
Garnish with a handful of arugula and some more parmesan and enjoy immediately!