It’s the Gravy

You know how many different recipes there are for the same meal? A lot!  I’ve been running into the same Meatloaf, pot roast, burger, casseroles, and everything in between. Everyone makes it differently, which is great, I love trying the same dish made differently. Sometimes I’m looking for a taste I had at someones house, or from my childhood. It also paves the way for coming up with something of your own.

I will be honest, I rarely follow some recipes, I’ll read it, go yup, and off I go. Other times I’ll be flipping through a book and see a picture without the recipe and try to make it myself. More than half the time, it’s totally different from the original recipe when I do look it up. Sometimes it’s a fail, but most the time it’s a winner. Salisbury steak is one of my all time favorites, mostly because it comes with a yummy gravy. I’ve said it before, I love gravy! Love dunking my bread into sauces, any really, but give me a good gravy and I’ll be good for the day. My Husband has even warned the kids, “Don’t waste that gravy it’s your Mom’s favorite and she parted with it just for you.” Ha! They don’t waste it though, infact I make more gravy just to have leftovers, which brings me to the tasty recipe I came across one day.
 This recipe was found on Food Network, for once though I did follow directions, and glad I did. It tasted like the same stuff my Mom always made when I was a kid. I love Salisbury steak, and will admit it’s mostly for the gravy. Gravy Hog, yeah that’s me. 🙂 No shame in it, I slurped this up with fresh made Italian bread and forgot there was anything else on my plate.

Now I’m hungry again.
A quick thing about the gravy, the recipe calls for water, but I used Beef Broth instead as I had it on hand and it needed to be used. Since I’ve been making my own stock , it’s used in all the gravy I do. It tastes richer to me.

1 pound ground beef
1 large egg, lightly beaten
1/4 onion, finely chopped (about 1/3 cup)
7 saltine crackers, finely crushed (about 1/4 cup)
1 teaspoon minced fresh sage
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
8 ounces sliced mixed mushrooms
2 teaspoons Worcestershire sauce
3 tablespoons all-purpose flour
1 to 2 tablespoons chopped fresh parsley
Buttered egg noodles, for serving (optional)
Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.

Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.

Add 1 tablespoon butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 2 1/2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.

Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired.


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