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I remember back in the day growing occasionally we would have tv dinners, it’s what we called the ‘frozen meal’ back then. Even though they were called ‘TV Dinners’ I wasn’t allowed to eat in front of the TV. They were good, convenient and easy and all you had to do was heat them up in the oven, unlike a micro-oven these days, and they were ready. I remember having them on a Friday night or occasionally on a night when my parents were going out for the evening with friends. And yes, having TV dinners do have good memories for me.
I’m going back in time making one of my favorite tv dinners, Salisbury Steak.
Salisbury Steak may seem a little like making meatloaf but trust me it is different. It’s hearty and a comfort food that will satisfy everyone around your dinner table.
I like the Salisbury Steak with gravy and good old garlic mashed potatoes. It’s a perfect meal.
Salisbury Steak – Classic ‘TV Dinner’
- 2 lbs of Lean Ground Beef
- 1/3 cup of Panko Bread Crumbs
- 2 Tbsp Chili sauce
- 1 Tbsp Ground Stone Mustard
- ½ tsp Salt and Pepper
- 2 tsp Worcestershire sauce
- Couple splashes of Beef Broth (you’ll use some of the beef broth for the gravy)
- Olive Oil
- 1 Tbsp Olive Oil
- 2 cups of Beef Broth, or more if needed
- ½ Sweet Onion, thinly sliced
- 1 cup thinly sliced Mushrooms
- 2 cloves Garlic, minced
- Salt and Pepper
- 1 Tbsp Worcestershire sauce
- 1 tsp Italian Seasonings (or ½ tsp Rosemary minced)
- 2 Tbsp Cornstarch or more if needed to thicken up gravy
- Couple of drops of Seasoning Sauce, if desire
- 1 Tbsp Butter
Mashed Garlic Potatoes
- 8-12 White or Yellow Potatoes, cut up in chunks (or more if needed)
- ½ cup of Butter
- Salt and Pepper
- 4-6 cloves of Garlic, minced or 1 Tbsp Garlic powder
- Parsley, finely chopped, for garnish
- For the meat mixture, combine the meat and all of the other ingredients and mix well until all is combined. Form the meat into about 4-6 oval shapes and flatten them slightly.
- In a large sauté pan, preferably a cast iron, cook steak on one side till brown and slightly crusted. Turn over and cook the other side til done and no longer pink inside. Then set aside
- Gravy: In the same sauté pan on medium – high heat add the olive oil. Once the pan is hot add the thinly sliced Onions and cook till slightly caramelized and translucent. Add in the Mushrooms and cook til just soft and browned. Add the Garlic and cook until just aromatic. Remove from the pan.
- In the same pan reduce heat to medium low and add the Beef Broth, Worcestershire sauce, Italian seasonings or rosemary, if using, and heat the gravy till warm. In a small bowl, make a slurry by taking about 3 Tbsp of the beef gravy mixture and the cornstarch and mix till cornstarch is fully dissolved. Add the slurry mixture to the gravy and continue to cook until the gravy has thickened slightly. Add in the Onion, mushroom and garlic mixture to the gravy and heat through. Add in the seasoning browning sauce and butter and continue to cook gravy until it comes to a slight boil and has thicken. Turn down the heat. Taste and this is the time to add in any salt and pepper or beef broth if gravy is thickening up too much if needed.
- Add the steaks to the gravy, spooning gravy over the meat. Bring the heat down to a simmer and continue until the meat is heated through, for about 5-8 minutes.
- Potatoes: While cooking the ‘steaks’, bring a pot of water covering the potatoes to a boil and cook until potatoes are soft. Drain. Add in the butter, salt and pepper and garlic and mashed the potatoes to a consistency you desire. For this dish I prefer a slightly more fully mashed or slightly creamy potatoes. If needed add in a tablespoon or more of milk to continue to reach the consistency you want and any additional salt and pepper.
- Serve the Salisbury Steak and gravy with the steak slightly overlapping the potatoes. A favorite vegetable of mine to serve is green beans, broccoli or a nice green salad