Merrimack Valley Radio in the Morning Blog

Classic Salisbury Steak

 

1 ½ lb ground hamburger

1 small onion, diced

1 clove of garlic, minced

2 eggs

1 ½ cups plain bread crumbs ( or Panko)

2 tbsp ketchup

2 tsp Worcestershire

6 button mushrooms, diced

10 button mushrooms sliced

½ cup fresh chopped parsley

2 tbsp vegetable oil

20 oz can of beef broth

3 tbsp butter

6 tbsp flour

salt & pepper to taste

 

Heat 1 tbsp of the oil in a sauté pan over medium heat. Add the onion, diced mushroom, garlic, a few pinches of fresh parsley and salt and pepper and cook until the onion is soft.

Remove the pan from the heat and allow it to cool slightly.

In a large bowl combine the hamburger, eggs, bread crumbs, ketchup, Worcestershire, a few pinches of fresh parsley, salt & pepper and the cooked onion mushroom mix and mix everything until it is well combined.

Form patties about 11/2 inch thick and sauté them in 1 tbsp oil until they are brown on both sides then place them on a baking dish.

Melt the butter in a small sauce pan and mix in the flour and cook for 1 minute.

Pour the Beef broth into the sauce pan along with a pinch of parsley and salt & pepper and whisk well to make sure there are no lumps. Add in the sliced mushrooms and continue to simmer for 15 minutes.

Pour the finished gravy over the Salisbury steaks and put into a 350 degree oven for 45 minutes.

Serve the Salisbury steaks hot with fresh roasted potato wedges and roasted green beans.

Roasted Potato Wedges

 

4 large russet potatoes, washed & unpeeled and cut into ¼’s the long way

¼ cup melted butter

2 tbsp parmesan cheese

1 tsp paprika

1 tsp garlic powder

salt & pepper to taste

 

Preheat oven to 350 degrees.

Spray a baking dish with cooking spray and place the potatoes skin side down on the dish.

Combine the butter and seasonings in a small bowl and brush onto the potatoes.

Bake them in a 350 degree oven for 1 hr.

Serve hot!

Bailey’s Creamy Chocolate Pudding

1/4 cup granulated sugar
1/4 cup cornstarch
1 1/3 cups milk
1/2 cup light or whipping cream
1 egg yolk
1/3 cup Bailey's Irish Cream
1 bar imported milk chocolate, chopped or
3 squares, 3 oz. sweet chocolate, chopped
Garnish: Cocoa powder Grated chocolate or chocolate curls
Whipped cream, optional
1. Combine sugar and cornstarch in a medium saucepan. Pour in milk and whisk well to dissolve the cornstarch. Whisk in cream and egg yolk. Place over medium heat and cook, whisking constantly, for about 4 minutes or until mixture comes to a boil and thickens.
2. Remove from heat and whisk in Bailey's. Add chocolate and whisk until melted and smooth.
3. Pour pudding into four individual ramekins or serving dishes. Let cool slightly, then cover surface with plastic wrap to prevent a skin from forming. Refrigerate for two hours or until chilled. To serve, sprinkle with cocoa powder and garnish with chocolate. Top with whipped cream or cool whip. Serves 4