This is an S invention. I always thought it was Salisbury Steak, but he INSISTS that is made WITH STEAK not hamburger. *shrug* There are some battles you just don’t fight….just sayin.
So, last night was supposed ot be one of the nights we were going to start hitting the treadmill to build up our legs for hiking. Yeah…I screwed up the menu on that one. It should have been hot hamburger the night before when I was home. Then I might not have messed up the artichoke olive dish, cause I would have put that in the slow cooker or at least the chicken and veggies part of that in the slow cooker and made a simple alfredo sauce for the pasta. I still might do that as an update to that fiasco. Well, not fiasco, cause it did taste good. It just wasn’t prurdy. And food HAS to be pretty for it to be successfful….unless you’re the Garbage Plate in Rochester. Yeah, you know what I’m talking about dontcha? That yummy sloppy goodness of a hangover cure! *drool*
Oh yeah. Hot Hamburger. I honestly have no idea why he calls it that. I think his mom called it that, but I never really asked, I don’t think. It’s just what he calls it. I tag a recipe for Salisbury Steak, and then we just make this instead. And it’s the FULL meal with optional veggies subs of broccoli or peas, etc. But ALWAYS with mashed potatoes. Cause mushroom beef gravy just wouldn’t taste the same on anything BUT mashed taters.
So, that’s where we start. Cubing peeled potatoes and slicing mushrooms.
Like my actions shot? And this one?
NO! Those are NOT my man hands! Those are S’s hands busy at work in the kitchen. 🙂
ALWAYS ALWAYS ALWAYS start your potatoes in COLD water. If you start them in warm or hot water, then it will heat up too quickly and the outside will be mush while the inside finishes cooking. This is 3 medium potatoes peeled, cubed, and rinsed in a saucepan over medium-high heat.
And this is about 3 cups of mushrooms in a medium pan over medium-high heat.
Yes yes yes the pan is crowded. It’s okay with me. I don’t drown them in butter cause this is healthy-ish cooking and they’re sauteeing in about 2 T of ICBINB. We cook them until they’re soft and slightly brown. Then they get added to 2 cups of fat free beef broth mixed with 1/8 cup of flour to make a slurry.
This mixture just sits until the burgers are done. We mix about 1 to 1 1/4 pounds of LEAN ground beef. Lately, it’s been 88% from BJs, but we just switched to Costco so I’m hoping they have better prices on lower fat ground beef. You chould use turkey or chicken, but I don’t think it would taste the same.
Combine the ground beef with seasonings of your choice. We usually use garlic salt. Last night, I used TOO much garlic salt. I KNOW RIGHT? The person who RARELY if EVAH uses salt in cooking used too much!! How can that be?? *swoons and faints*
Yup, crowded pan again. We had this conversation last night:
S: Those are mini burgers.
Me: Nope, those are NORMAL size burgers. We just make SUPER HUGE ones.
S; Nu uh. A 6oz burger is normal.
Me: Um…no it’s not. 4oz of protein is a serving size. So MOST of those will be my size and if you want more you can just have two.
Once they’re browned and almost cooked through, add the mushroom mixture to the pan, bring to a boil and then simmer until thick; about 5 -10 minutes.
While they are simmering, your potatoes should be cooked and ready to mash or mix or whip or whatever your taters of choice are.
- 3 cups mushrooms, sliced
- 1 tablespoon margarine
- 1 pound ground beef
- 1 tablespoon garlic salt
- 2 cups fat free beef broth
- 1/8 cup all-purpose flour
- 3 medium potatoes, peeled and diced
- 2 tablespoons margarine
- 1/4-1/2 cup milk
- Heat a large skillet over medium-high heat. Add margarine swirl until melted. Add mushrooms and cook until tender. Remove to a bowl. Add 2 cups of beef broth and 1/8 cup of all-purpose flour to the mushrooms. Stir well to combine.
- Combine ground beef and garlic salt in a medium mixing bowl. Mix until combined. Divide into 6 equal portions and shape into patties.
- Heat a large skillet over medium-high heat,. Add patties and cook until almost done; about 4 minutes on each side.
- Add the mushroom broth mixture to the pan and bring to a boil. Simmer until thick and patties are cooked through. Serve with the potatoes.
- Peel and dice 3 medium potatoes. Add to a saucepan filled with cold water and bring to a boil. Cook until the potatoes are fork tender then drain.
- Put 2 tablespoons of margarine in a large mixing bowl. Add potatoes and stir until the margarine is melted.
- With a hand mixer, beat the potatoes until most of the lumps are broken up. Add 1/8 cup of milk. Continue to stir with the hand mixer adding milk to reach desired consistency. Season with salt and pepper to taste. Serve immediately.