So, this is not exactly salisbury steak, but i'm just not sure what else to call it.
The reason i'm putting this recipe here is for my children.
My oldest son wants to be able to see, and by see I mean read, a recipe to make it. He will cook anything from a cookbook. He'll even make changes as he goes. His pallet is so much more refined than mine.
So, i had my two boys take pictures as i made this recipe. Hopefully, we'll add more and more recipes to their repertoire.
The reason i'm putting this recipe here is for my children.
My oldest son wants to be able to see, and by see I mean read, a recipe to make it. He will cook anything from a cookbook. He'll even make changes as he goes. His pallet is so much more refined than mine.
So, i had my two boys take pictures as i made this recipe. Hopefully, we'll add more and more recipes to their repertoire.
5. Add about 1/4 cup of flour (I use 4 to 6 Tbs depending on how much drippings i got from the meat) to the drippings. Basically, you are making a roux for your gravy. I cook the wheat about 5 to 10 minutes. Alton Brown's White Roux was where I finally understood the ratios. *if you chose to saute the onions, sprinkle the flour over the onions a few minutes before they are done, and continue with the rest of the recipe. |
7. Once it has thickened up a little, put the patties into the gravy to finish cooking the meat. I cover and allow to cook on a medium-low fire for about 10 minutes. I flip the patties and stir the gravy at 5 minutes. The gravy will thicken up during this cooking time. You can add more stock if it is too thick, or cook longer if you'd like for it be thicker. |
My family loves to eat this with mashed potatoes or even over egg noodles. I usually serve with some green vegetable--peas, broccoli, or even brussel sprouts. |