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Posted by Darling SilverDodger
- October 05, 2007, 07:04:44 AM :ooo McLovin's stomach lining is made itself immune to E. coli :o :o
The recipe is for well-done -- but I guess you could cook it until it's done as you would like it --- med-raw to well-done ... so go for it and enjoy !@!
The recipe is for well-done -- but I guess you could cook it until it's done as you would like it --- med-raw to well-done ... so go for it and enjoy !@!
Posted by Mr. Rasputia
- October 05, 2007, 06:39:17 AMdo i have to cook the patties? my stomach lining has made itself immune to ecoli !@!
Posted by Darling SilverDodger
- October 05, 2007, 06:10:15 AMSalisbury Steak In Mushroom And Peppercorn Sauce
2 Pounds of ground Sirloin
1 onion finely chopped
2 cloves of garlic minced
2 Tablespoon chopped fresh parsley
2 Teaspoon chopped fresh thyme
1 Tablespoon of Worcestershire Sauce
1 Tablespoon Dijon mustard
Salt and Pepper to taste
Sauce
1/2 small onion chopped
1 garlic clove minced
1 Tablespoon peppercorns
Fresh Mushrooms sliced
2 Tablespoons Flour
Broth 2 to 3 cups (Beef or chicken)
Pan drippings plus 1 to 2 tablespoons of butter or oil.
Saute onions in 2 Tablespoons of olive oil until tender but not
browned. Add minced garlic and cook for 1 minute. In a bowl combined
ground sirloin, parsley, thyme, Dijon mustard, Worcestershire sauce and
salt and pepper. Add onions and garlic and mix well. (I use my hands).
Form into oval shaped patties. (I made 5 nice size ones from the 2
pounds, but you could make smaller if you prefer)
Brown the patties in a heavy skillet in a little olive oil. You can
also brown these in a grill pan.
Remove the meat from the pan. Add a little more oil if needed and saute
the onions, garlic and mushrooms. Sprinkle with a little flour, cook
for a couple of minutes and add the broth and the peppercorns.
Add the patties to the pan, cover and simmer on low for at least one
hour. Make sure there is enough sauce to almost cover the steaks.
Salisbury steak should be very tender and not have the texture of a
just fried hamburger. Simmering the meat n the gravy also enhances the
flavour of the sauce.
!@!
2 Pounds of ground Sirloin
1 onion finely chopped
2 cloves of garlic minced
2 Tablespoon chopped fresh parsley
2 Teaspoon chopped fresh thyme
1 Tablespoon of Worcestershire Sauce
1 Tablespoon Dijon mustard
Salt and Pepper to taste
Sauce
1/2 small onion chopped
1 garlic clove minced
1 Tablespoon peppercorns
Fresh Mushrooms sliced
2 Tablespoons Flour
Broth 2 to 3 cups (Beef or chicken)
Pan drippings plus 1 to 2 tablespoons of butter or oil.
Saute onions in 2 Tablespoons of olive oil until tender but not
browned. Add minced garlic and cook for 1 minute. In a bowl combined
ground sirloin, parsley, thyme, Dijon mustard, Worcestershire sauce and
salt and pepper. Add onions and garlic and mix well. (I use my hands).
Form into oval shaped patties. (I made 5 nice size ones from the 2
pounds, but you could make smaller if you prefer)
Brown the patties in a heavy skillet in a little olive oil. You can
also brown these in a grill pan.
Remove the meat from the pan. Add a little more oil if needed and saute
the onions, garlic and mushrooms. Sprinkle with a little flour, cook
for a couple of minutes and add the broth and the peppercorns.
Add the patties to the pan, cover and simmer on low for at least one
hour. Make sure there is enough sauce to almost cover the steaks.
Salisbury steak should be very tender and not have the texture of a
just fried hamburger. Simmering the meat n the gravy also enhances the
flavour of the sauce.
!@!