Salisbury Steak Recipe (Rae Drummond)

Rae Drummond's Salisbury Steak Recipe

Ingredients

Meat Mixture:

1 1/2 pounds lean ground beef

1/2 cup seasoned breadcrumbs

1 tablespoon ketchup

2 teaspoons dry mustard

4 dashes Worcestershire sauce

1 cube beef bouillon, crumbled (or powdered beef base)

Salt and pepper

1 tablespoon butter

1 tablespoon olive oil

Gravy:

1 whole onion, halved and thinly sliced (or diced if you prefer)

2 cups beef broth, more if needed for thinning

1 tablespoon ketchup

1 teaspoon seasoning/browning sauce, such as Kitchen Bouquet, optional

4 dashes Worcestershire

1 teaspoon cornstarch, optional

Salt and pepper

Directions

WATCH

1. For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
2. Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
3. For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
4. Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

skillet pork and mushroom madeira

Skillet Pork and Mushroom Madeira

1 (1lb) pork tenderloin-trimmed and cut into 2 inch thick slices

3Tbls. butter

1/2 cup chopped onion

1 package (8oz) sliced mushrooms 

1/2 cup Madeira wine (or 1 Tbls. balsamic vinegar and 1/4 cup water)

2 tbls. flour

1 1/2 cups chicken broth

1/4 cup heavy cream

dash or two worcester sauce 

1-pound pork to 1/2 inch thickness--season with salt and pepper

2- heat oil and Tbls. butter in large skillet over medium-high heat.  Add pork, in batches and cook 3 min. per side or until browned.  Remove from skillet and set aside.

3- melt 2 Tbls. butter in skillet; add onion and mushrooms and cook until tender.

4- Add madeira and cook 1 min. or until almost evaporated.  Sprinkle flour over mixture, cook, stirring, 2 min. Stir in broth and cook until thickened.   Add cream and worcester sauce and pork back to skillet.  Cook 2 min or until heated.