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.  

Tilapia Piccata

Tilapia Piccata

4 tilapia fillets
1 lemon
1/2 lb orzo pasta
1 bunch parsley-roughly chopped
1 sweet pepper-deseeded and thinly sliced
2 tbls creme fraiche (or sour cream or greek yogurt)
1 tbls capers
2 tbls verjus blanc or white wine
2 zucchini-cut lengthwise and then crosswise into think pieces
2 tbls butter
2 garlic cloves-roughly chopped
1/3 cup seasoning (flour, parsley, ground yellow mustard and paprika)

Fish
Season fish with salt and pepper on both sides.  Place seasoning blend on a plate and throughly coat the fish with seasoning tapping off excess. 
Heat about 2 teaspoons olive oil in pan on medium high heat.  Add fish and cook about 3 minutes on each side.  
Add capers, butter, verjuse and juice of whole lemon.  Cook, constantly spooning over the fish, 1 to 2 min.

To Serve top the fish with the sauce and garnish with parsley.

Pasta: Heat medium pot of water to boiling. Cook pasta as directed on box.
Heat about 2 teaspoons olive oil in pan on med./high heat.  Add zucchini, peppers and garlic.  Season with salt and pepper.  Cook, stirring occasinonaly 3-4min until veggies are softened.  Transfer to pot with pasta and add creme fresh with a drizzle of olive oil.   

Deviled Salmon

4 skin-on salmon fillets
1/4 cup grated parmesan cheese
2/3 cup panko bread crumbs
2 tbls. melted butter
1 tbls. dijon mustard 
1 tbls. spice blend (paprika, found mustard, garlic powder, onion powder)


Line a sheet pan with aluminum foil.  

Combine breadcrumbs and cheese with salt and pepper in a bowl.  Drizzle and mix with olive oil just till moistened. 

Combine melted butter with mustard and spices and salt/pepper.

Place salmon on sheet pan, skin side down.  Evenly top/spread with butter mixture then press to adhere bread crumb mixture.  Drizzle with olive oil.  Bake in 450* oven for 10-12minutes.  

Can serve with creamy lemon sauce:
Combine: 
2tbls. creme fraiche (or sourcream or plain greek yogurt)
1/2 lemon
salt/pepper to taste. 

Roasted Kale

Preheat oven to 450*

Bunch of kale: cut out stems and roughly chop
1 shallot: thinly sliced
2 garlic cloves roughly chopped
1/2 a lemon
1tbls water
olive oil
salt/pepper

In a large bowl, combine kale, garlic, shallot, about 1tbls olive oil, salt and pepper.  
Put onto one side of a large rectangular piece of aluminum foil.  
Top with 1 tbls. water.
Fold other side of foil, roll and crimp the 3 open sides to seal.
Place on a sheet pan and roast 25-30m.

Place in bowl and toss with juice of 1/2 lemon.

Broccoli and Pesto Sandwiches

Broccoli sandwiches seem weird but this is sooooooo good!!!

1 piece focaccia Bread halved length-wise (big enough to cut into 4 or 5 sandwiches)
1 8oz can tomato sauce
1/2 lb fresh mozzarella ball--tear into small pieces
1 lb broccoli (2 small heads)--cut off & discard bottom 1/2in stem-cut into small pieces keeping florets intact
1/3 cup shaved parmesan cheese
1/2 cup pesto
2 garlic cloves-roughly chopped
2 oz asiago cheese shredded
1 tbsp Italian seasoning

Turn oven to 475 and place rack in middle.  Combine tomato sauce and Italian seasoning and salt/pepper.

In a large pan, heat 2 teaspoons olive oil on medium heat until hot and add broccoli.  Add salt/pepper and cook, stirring occasionally 3 to 4 min. until slightly softened.

Add garlic and cook, stirring frequently, 1 to 2 min.

Add 1/2 cup water.  Cook, stirring occasionally, 4 to 5 min or until broccoli is softened and water is cooked off.  Turn off heat.

Line a sheet pan with foil and place the halved focaccia on the foil, cut side up.  Drizzle with olive oil. Divide and spread tomato sauce between both sides of bread.

Top one half to focaccia bread (the part that will be the bottom) with asiago cheese, 1/2 the mozzarella, and the broccoli.  Top broccoli with remaining mozzarella and pesto.  Season both sides with salt/pepper.

Bake for 11 to 13 min rotating halfway through or until lightly browned and melted.  Let stand for at least 2 min.

Top the broccoli with shaved parmesan cheese.  Place top on broccoli side and slice.

Shiitake Mushroom & Hoisin Beef Burgers

1 lb ground beef
4 potato buns
2 cloves garlic (peel and use a zester or finely chop and use flat side of knife to smash into paste)
2 tbsp hoisin sauce
1/2 oz dried shitake mushrooms
2 scallions-cut off roots, thinly slice separating white bottoms and green tops
1/2 lb baby bok choy- discard root end and thinly slice
2 tbsp sweet white miso paste
1/4 mayonnaise

In a bowl, combine mushrooms and 1 cup hot water.  Let stand about 10min to rehydrate.

Put bok choy in bowl and drizzle with olive oil, salt-pepper and toss to coat.

In a bowl, combine miso paste and mayonnaise and salt-pepper to taste.

Drain mushrooms and finely chop.

In large bowl, combine mushrooms, beef, garlic, white bottoms of scallions, hoisin sauce, salt, pepper.  Mix to combine. Form into four 1/2in thick patties.

Can grill or heat large non-stick pan with 2 teaspoons olive oil on medium/high heat.  Add patties and cook 3 to 4 minutes per side until browned and cooked to your preference of doneness.

If you cook in a pan leave brown bits (fond) and add buns cut side down to pan (add olive oil if dry)  Toast 30sec or so until lightly browned.

Make burger by topping with miso mayonnaise and bok chop.

Serves well with sweet potato fries!!