I know that I am a stay at home wife now, but in fact, this is a relatively new season in my life. Up until 2012, I taught pre-k 4 and, like many of you, worked 40-60 hours a week. The challenge in that is coming up with meals that are quick and easy to get on the table, but have a little substance to them as well. Today I want to share a meal that has Sunday supper appeal in a 30 minute meal setting. Perfect for that mid-week hump! As usual, you probably already have these things in your fridge and pantry. All it take is a little organization and you’re there. J
Simple Salisbury Steak with Perfect Mashed potatoes and Minute Country Style Green Beans:
*Serves: 4 *Difficulty: Easy *Prep Time: 10 -15 minutes *Cook Time: 20 minutes
Here is what you will need for the Salisbury Steak.
· 1 lb. of ground beef (You can use ground chicken or turkey if you like. Just know that your patties may be a little brittle due to lack of fat.)
· 1 small onion, grated
· 1 egg
· 2 tbsp. all-purpose flour
· 2 cups of beef broth
· 2 tbsp. Worcestershire sauce
· Salt and pepper
Tools you will need:
· Frying pan with lid
· Mixing bowl
· Measuring Cups
· Measuring spoons
Here is what you need for the potatoes:
· 6 potatoes peeled and cubed
· ½ a stick of butter
· ¼ c. Milk of Half and Half
· 1 tsp. Seasoning Salt
· Salt and Pepper
Tools you will need:
· Sauce pan with lid
· Measuring spoons
· Ricer, Masher, or hand mixer
· Rubber spatula or spoon
· Mixing bowl
Here is what you will need for the green beans:
· 1 bag of frozen green beans
· 1 tbsp. grated onion
· 2 chicken bouillon cubes
· 1 slice of bacon diced
Tools you will need:
· Sauce pan
· Measuring spoon
I love great family recipes! I do. There is just something about making dish that your mom made, and your grandmother made, and your great-grandmother. Now, I’m not sure if this Salisbury Steak recipe has quite that much history behind it, but it IS a part of a wedding gift I received nearly 14 years ago from my cousin Niki ( HI NIKI!! :) ). I know that when we think of Salisbury Steak, a picture along these lines pops into our head,
but trust me when I say that this is anything, but frozen and plain. Best part, it is oh so simple.
First things first, you will need to grate your onion. I do this because my husband loves the great flavor that onion gives, but doesn't necessarily want to chew on it. Make sure to reserve a tbsp. aside for your beans later.
Now combine your onion, egg, and salt and pepper.
Mix well. I like to score this off in four sections to help ensure I get even patties.
To your hot pan, add 2 to 3 tbsp. of oil and brown your patties on both sides. After they are browned, remove them from the pan and put on plate. You may need to add another tbsp. of oil, and then your flour. Wisk together until smooth and let cook a couple of minutes so that your gravy will not have a flour taste.
Now is where you will add your stock. Keep Whisking!!! It should thicken up after a couple minutes. Now add your Worcestershire sauce and pepper. Taste to see if you need salt. If so, add a little pinch at a time. J
Return your steaks to the gravy, turn down to a simmer, cover, and let them cook through. They should be ready at the same time your potatoes and beans are!
Now please don’t think I am talking down to anyone by showing the step-by-steps of mashed potatoes. I realize that they are an American side dish staple, but I am reminded of a very young bride who all of the sudden had to cook for her husband and realized she didn’t even know how to prepare the most basics. (Yes, I am talking about me.) Part of what I want to do here is teach so here is goes. Besides, I think I have discovered a couple things that will change your mashed potato world!
I am the oldest of four children, my Great-Grandmother lived with us, and we ALWAYS had people over. I think the reason so many of us turn to instant potatoes is because peeling them seems so daunting. However, cooking for a family of four is not the same. There is no need to peel and entire 10 lb. bag, or even 5 lb. bag of potatoes. 5 or 6 regular potatoes will work great and I use a plastic bag to make for easy clean-up.
Once peeled cube them into even pieces for consistent cooking time. I also add a tbsp. of salt here. Just like with pasta this is the only time you will have to season your actual potato. USE IT!
Cover them with water and bring to a boil. Cook for 20 minutes and then wait for the magic to happen!!!
When it comes to mashing your potatoes there is nothing like the good ol’ fashioned hand masher. If you like things a little less lumpy, a hand-mixer is always a nice option, but have your ever met Mister potato ricer? Oh you haven’t? Well, let me get you two acquainted. This does take a couple more minutes, but the results are just…just…heavenly. You scoop your potatoes into the little pot and press them through the tiny colander...
See how the potatoes look like rice now? Hence the name. The great thing about this is I would have to do nothing, but stir at this point for beautiful, luscious, whipped potatoes. But where is the fun in that!?!
For my basic mashed potatoes (because I have many varieties I like to make) I use a half a sick of butter, 1/4 cup of half and half, pepper, and my secret ingredient....a Tsp. of Seasoning Salt! TRUST ME!!! IT WILL CHANGE YOUR MASHED POTATO WORLD!
Now on to the green beans...
I am not a real fan of canned vegetables. I usually like to use frozen. They are picked at the peak of freshness and flash frozen. Not to mention that the salt content is a WHOLE lot better. These beans were actually given to me this summer. Like 10 pounds of them! I trimmed, strung, blanched, and froze every last pound of them and it has been a delight this winter. However, your favorite frozen (or canned) bean will work for this as well.
Place your beans in your pot and add your diced piece of bacon. This helps give it that smoky, all-day long flavor in a fraction of the time.
Here, again, we have a great opportunity to add flavor. If you have chicken broth, use it, but I always have bouillon on hand so two cubes does the trick.
Now add your grated onion you held back from earlier and pepper. With the bacon and the bouillon there will be no need to add any salt.
Add your water.
Now, for this Sunday Supper on a 30 Minute Timer to get rolling. Turn on your beans and potatoes. When the beans come to a boil turn down the heat to medium and let them simmer. Keep your potatoes at a full boil. Having lids on your pans will help quicken this process. :)
Once the beans and potatoes are bubbling away, turn your skillet on high, brown your meat, make gravy, and let them cook through. Everything should wrap up about the same time and dinner is served! The entire process should take between 30-45 minutes depending on how comfortable you are in the kitchen. The really neat thing is you can prep everything the night before. That way the only thing you have to do when you get home from work it cook! :)
This is your end result!
I hope you enjoy this meal with your family! Please let me know if you try it and I would love to see your pictures on my Facebook page www.facebook.com/foodlifeandspice or look me up on twitter @thekitchenwife !
Happy Reading, Happy Eating, and Happy Living,
The Kitchen Wife