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!
Once in awhile I get a craving for “Westernized” Chinese food. You know what I mean? Like sweet and sour pork, ginger beef, chicken lettuce wraps, stuff that you would find on the menu at P.F. Chang’s. Speaking of P.F. Chang’s, what is all the hype about? I hear people rave about this place all the time, so my husband and I went there for dinner when we were in Vegas last summer. I do not see what the big deal is – the food was very generic and Westernized Chinese food (seriously, I can guarantee you that chicken lettuce wraps are not enjoyed in traditional Asian households anywhere!). If you want an elevated Asian food experience in Vegas, check out Tao in the Venetian or Koi in Planet Hollywood. Those are my two must-go Asian food places while in Vegas.
Anyways, I digress. As much as I rag on “non-authentic” Asian food, I do sometimes crave the strong comforting flavours that they provide. Like this Mongolian beef dish. It’s not Vietnamese, it’s not really authentic Chinese cuisine, and one could only guess that it’s not really Mongolian either, despite its name. Yet it has the familiar and typical Asian flavourings of brown sugar, soy sauce, green onions and ginger that make it so comforting.
For the beef, I used a couple of top sirloin grilling steaks but you can probably use any cut of beef. Thinly slicing the beef against the grain, tossing it with cornstarch and doing a quick sear will make any cut of beef super tender.
The best part of this dish is that it takes minutes to make. There is no pre-marinading or extensive prep involved. If you have all the ingredients at hand, it takes 15 minutes to prepare!
Serve the beef over some hot jasmine rice for a filling and comforting meal! You can see in my pictures that I had paired it with a Riesling but I wasn’t too impressed with the pairing. I think Mongolian beef is one of those basic meals that is best paired with a cold light beer!