Shakespeare and Salisbury steak don’t have anything in common except that I went to a play today and ate Salisbury steak for supper.
Shakespeare’s Tavern in Atlanta came to our school district and put on the play A Midsummer Night’s Dream. They were excellent performers. In this scene Nick Bottom is being pursued by Titania.
Then on a completely unrelated note, I made Salisbury Steak for dinner. Poor sophisticated Davis was hoping for real steak.
But he sampled the entree with gusto. (Again, you see what I mean about never being serious for a photo. See yesterday’s post here.) (And no, he doesn’t eat with his napkin in his shirt except when a camera is pointing at him and he can antagonize me with his poor home training.)
I tried this recipe from a Taste of Home cookbook. I forgot to add the water so my sauce is a little thicker than yours would be. Always read your recipe clear through first, so they say.
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish sauce
1/4 cup dry breadcrumbs
1/4 cup finely chopped onion
1/2 teaspoon salt (I used less)
1 1/2 pounds ground beef
1 tablespoon cooking oil
1/2 cup water
2 tablespoons chopped fresh parsley
In a small bowl, combine the soup, mustard, Worcestershire sauce, and horseradish. Set aside. In another bowl lightly beat the egg. Add the breadcrumbs, onion, salt, pepper, and 1/4 cup soup mixture. Crumble beef over the mixture and mix well. Shape into 6 patties. In a large skillet, brown the patties in oil, drain. Combine remaining soup mixture with water. Pour over the patties. Cover and cook over low heat 10-15 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees. Remove patties to a serving platter. Serve sauce with meat. Sprinkle with parsley.
Our dinner tonight mashed potatoes, turnip greens, succotash, and good old broccoli. We also had iced mint green tea. A tasty dinner for a Tuesday. Hope you enjoyed yours, too.