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Monday, September 12, 2011

April's Microwave Salisbury Steak

The original recipe is from a friend who writes a gluten-free cooking (and other stuff too) blog at An April a Day.  This recipe, she tells me, is not gluten-free thanks to the canned golden mushroom soup.  I'm not wild in general about using store-bought canned soups, but golden mushroom soup would be a PITA to recreate homemade (and I'm willing to go aways in the direction of homemade substitutions) so take that as you will.  And it's so good that it's worth it...my 18 month old would have licked his plate, if he had better hand-eye coordination.

This is an awfully fast dish to put together thanks to the store-bought help and use of the microwave for cooking, but it's EVEN FASTER when you prep it ahead and stash it in the freezer.  Plan ahead for your storage needs...the patties will  need to cook in a microwave-safe baking dish, so you'll either need to freeze in an appropriate container or be prepared to transfer the somewhat delicate patties between freezer container and microwave cooking dish.

I have also used this recipe as the basis for a crockpot roast.  Instead of making patties with ground meat, brown a roast on all sides, then put in a crockpot.  Combine the remaining seasonings (omit breadcrumbs and egg) and sauce ingredients and pour over.  Cook 8-10 hours on low. 

April's Microwave Salisbury Steak
Makes 4 servings

1 lb. ground beef
1 10 oz. can golden mushroom soup, divided
1 small onion, finely chopped
1 egg
1/3 cup breadcrumbs
1/8 tsp pepper
1/2 cup milk (or 2 1/2 tbsp dry milk powder, for freezer kit)
1/2 cup sliced mushrooms, sauteed (optional)

Mix ground beef with 1/4 cup soup, onion, egg, breadcrumbs and pepper.  Whisk together remaining soup and milk (or milk powder).  Stir in mushrooms, if using.

Form beef mixture into 4 patties.  Put in a microwave safe baking dish.  Freeze at this point, if making a freezer kit, along with the sauce mixture. 

To cook, thaw if cooking from a kit.  I'd put the frozen patties into the dish you'll use to cook, and let them thaw there.  If using the soup/milk powder sauce mix, add 1/2 cup water to the sauce.  Cover patties with a square of waxed paper or parchment paper.  Microwave on high 6 minutes.  Carefully flip (patties are fragile).  Microwave 6 more minutes on high.  Drain patties.  Meanwhile, put sauce mixture in a microwave safe container and heat on high for 3-5 minutes, until bubbling. 

Serve sauce over patties with mashed potatoes, noodles or smashed cauliflower.

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