Saturday, December 27, 2014
Thursday, January 9, 2014
Poor Man's Salisbury Steak with Mushroom Gravy
Now I am all about making the poor man's version of recipes. One because its cheaper and we all like to make great tasting meals that are cheap especially with the price of food. So here is the latest to my poor man's recipes.....
Salisbury Steak with Mushroom Gravy
Salisbury Steak with Mushroom Gravy
1 pound lean ground beef....yep ground meat not cube steaks which can be expensive
1 (10-ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup onions
1 (10-ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup onions
chopped garlic
1 teaspoon steak seasoning (recommended: Montreal) if your on a budget I got the packet of Montreal Steak marinate and used it instead of having to buy a bottle of the seasoning
1 tablespoon oil
2 tablespoons butter
1 teaspoon steak seasoning (recommended: Montreal) if your on a budget I got the packet of Montreal Steak marinate and used it instead of having to buy a bottle of the seasoning
1 tablespoon oil
2 tablespoons butter
1 package sliced fresh mushrooms
1 (1.2-ounce) packet brown gravy mix or mushroom gravy
1 (1.2-ounce) packet brown gravy mix or mushroom gravy
2 cups water
Cooked rice, for serving
Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.
Cooked rice, for serving
Directions
In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, and montreal steak seasoning. Mix thoroughly and shape into 4 oval patties. You can also add some garlic salt and seasoning salt too to the mix. And dont forget the pepper.
Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
Add some olive oil and saute the onions and garlic too if you want. Then add mushrooms to the saute for 7 to 8 minutes. Add two cup water and whisk in gravy mix until smooth. Stir in remaining mushroom soup also.
In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, and montreal steak seasoning. Mix thoroughly and shape into 4 oval patties. You can also add some garlic salt and seasoning salt too to the mix. And dont forget the pepper.
Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
Add some olive oil and saute the onions and garlic too if you want. Then add mushrooms to the saute for 7 to 8 minutes. Add two cup water and whisk in gravy mix until smooth. Stir in remaining mushroom soup also.
Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.
I found this on the Food Network then revised it to my way of cooking.
Chicken Parmesan Recipe
I made this the other night and it was GREAT !!! Even the left overs were awesome to take for lunches.
4 boneless, skinless chicken breasts, pounded thin....I took a normal chicken breast and cut them in half and then pounded them with my meat tenderizer mallet
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2-4 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly slice...i got the cheap stuff at Walmart
1/4 cup grated Parmesan....cheap stuff at Walmart works
Fresh basil or parsley leaves, for garnish
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2-4 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly slice...i got the cheap stuff at Walmart
1/4 cup grated Parmesan....cheap stuff at Walmart works
Fresh basil or parsley leaves, for garnish
Directions
Preheat oven to 350 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Preheat oven to 350 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Tomato Sauce:
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, chopped finely
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender or mashed with a masher
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 small bunch Italian parsley....i would use half of what you cut up and add to taste
Italian seasoning to your tastes
Basil seasoning to your taste
Salt and freshly ground pepper
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, parsley and bring to a medium temp. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes or less.
I found this recipe on Food Network and then revised it to how I cooked the meal. I recommend NOT having it with pasta because its pretty filling. Maybe a light salad would be nice.
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, chopped finely
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender or mashed with a masher
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 small bunch Italian parsley....i would use half of what you cut up and add to taste
Italian seasoning to your tastes
Basil seasoning to your taste
Salt and freshly ground pepper
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, parsley and bring to a medium temp. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes or less.
I found this recipe on Food Network and then revised it to how I cooked the meal. I recommend NOT having it with pasta because its pretty filling. Maybe a light salad would be nice.
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