jademermaid (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
jademermaid) wrote2010-12-16 05:59 pm
jademermaid) wrote2010-12-16 05:59 pm
Entry tags:
Recipes
I never really post here anymore, because I've been over at Facebook. The weird thing is, I don't really like Facebook, but everyone is there so I am too. I used to have a paid account here, and let it lapse because there was no point, but today I realized that I do still want to keep my recipes here at least, so here is one I made today that is yummy. I used some other recipes for inspiration, but pretty much made this one up on the fly!
Easy Salisbury Steak and Mashed Potatoes and Peas(Corey's Favorite!)
Patties:
2-2.5 lbs lean ground beef
3 eggs
small handful bread crumbs
sea salt
pepper
Mrs. Dash or any herbal spice mix you like
Mushroom Sauce:
2 teaspoons of butter
Box of fresh sliced mushrooms (save time!)
1/2 yellow onion, diced small
teaspoon roasted minced garlic
2 cans golden mushroom soup (Not cream of mushroom!)
splash of milk
2 cups beef bouillon
Mashed potatoes:
1 small bag of red potatoes
milk
butter
salt
pepper
Peas:
1/2 bag of frozen peas (keep it simple!)
butter
water
season to taste
Mix the patties together in a bowl and set aside. Saute the onions, garlic and mushrooms in the butter in a skillet over medium heat until the onions are caramelized and the mushrooms are glossy. Meanwhile, peel the potatoes and cut them into cubes so they cook fast, and put them in a stock pot with enough water to cover and a dash of salt. Boil for about 15-20 minutes and set aside, still in the water.
Remove the onions and mushrooms to a bowl and fry the patties in the skillet, about 3-4 minutes per side. You will probably have two batches of patties. Meanwhile, mix together the sauce ingredients with the onions and mushrooms. When patties are done, stack them back in the skillet, and pour the sauce over them, wiggling the pan and making sure all the patties are covered. Bring to a bubble and then cover and cook on low for 30 minutes.
While that cooks, drain the potatoes and mash them with milk and butter and whatever seasonings you like. Make sure you add enough milk so the potatoes are soft. Boil up the peas in a saucepan with a little water, butter and seasoning.
Easy Salisbury Steak and Mashed Potatoes and Peas(Corey's Favorite!)
Patties:
2-2.5 lbs lean ground beef
3 eggs
small handful bread crumbs
sea salt
pepper
Mrs. Dash or any herbal spice mix you like
Mushroom Sauce:
2 teaspoons of butter
Box of fresh sliced mushrooms (save time!)
1/2 yellow onion, diced small
teaspoon roasted minced garlic
2 cans golden mushroom soup (Not cream of mushroom!)
splash of milk
2 cups beef bouillon
Mashed potatoes:
1 small bag of red potatoes
milk
butter
salt
pepper
Peas:
1/2 bag of frozen peas (keep it simple!)
butter
water
season to taste
Mix the patties together in a bowl and set aside. Saute the onions, garlic and mushrooms in the butter in a skillet over medium heat until the onions are caramelized and the mushrooms are glossy. Meanwhile, peel the potatoes and cut them into cubes so they cook fast, and put them in a stock pot with enough water to cover and a dash of salt. Boil for about 15-20 minutes and set aside, still in the water.
Remove the onions and mushrooms to a bowl and fry the patties in the skillet, about 3-4 minutes per side. You will probably have two batches of patties. Meanwhile, mix together the sauce ingredients with the onions and mushrooms. When patties are done, stack them back in the skillet, and pour the sauce over them, wiggling the pan and making sure all the patties are covered. Bring to a bubble and then cover and cook on low for 30 minutes.
While that cooks, drain the potatoes and mash them with milk and butter and whatever seasonings you like. Make sure you add enough milk so the potatoes are soft. Boil up the peas in a saucepan with a little water, butter and seasoning.