Congratulations Chiefs fans! The refs won another one for ya! Preston and Jeff at KRCR News Channel 7 say it could be a cold, wet weekend. Good time for my mom’s Sunday dinner. Ruthie’s Sunday Salisbury Steak THE GRAVY2 tablespoons oil ( more as needed)2 onions, halved and thinly sliced into half moons12 ounces fresh mushrooms, sliced6-7 tablespoons all-purpose flourA pinch of cayenne pepper, or crushed red pepper flakes, to taste3 cups beef broth2 teaspoons Worcestershire sauceKosher salt and fresh ground pepper, to taste1 teaspoon beef bouillon powder THE PATTIES2 lbs ground beef2 tablespoon Christopher Ranch jarred minced garlic2 eggs2 packages Lipton soup mix2 tablespoons Worcestershire sauce1/2 cup dry breadcrumbsKosher salt and fresh-ground pepper, to taste In a bowl combine all hamburger mixture until combined. Shape into 6 oval patties.Heat oil in a large skillet over medium-high heat. Use a cast iron skillet if you have one.Add the patties, cook until browned on each side (about 3-4 minutes per side, the patties do not have to be cooked all the way through as they will finish cooking completely in the gravy) remove to a plate.To the same skillet add sliced onion and mushrooms; cook stirring scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8-10 minutes or until the onions are softened. Add flour and cayenne pepper; stir for 2 minutes.Add in beef broth, Worcestershire sauce and salt and pepper; bring to a simmer stirring continuously until bubbly and thickened (at this point, add the beef bouillon powder).Add the patties back to the skillet. Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking. Serve right away.Ruthie’s Sunday Salisbury Steak
Congratulations Chiefs fans! The refs won another one for ya! Preston and Jeff at KRCR News Channel 7 say it could be a cold, wet weekend. Good time for my mom’s Sunday dinner. Ruthie’s Sunday Salisbury Steak THE GRAVY2 tablespoons oil ( more as needed)2 onions, halved and thinly sliced into half moons12 ounces fresh mushrooms, sliced6-7 tablespoons all-purpose flourA pinch of cayenne pepper, or crushed red pepper flakes, to taste3 cups beef broth2 teaspoons Worcestershire sauceKosher salt and fresh ground pepper, to taste1 teaspoon beef bouillon powder THE PATTIES2 lbs ground beef2 tablespoon Christopher Ranch jarred minced garlic2 eggs2 packages Lipton soup mix2 tablespoons Worcestershire sauce1/2 cup dry breadcrumbsKosher salt and fresh-ground pepper, to taste In a bowl combine all hamburger mixture until combined. Shape into 6 oval patties.Heat oil in a large skillet over medium-high heat. Use a cast iron skillet if you have one.Add the patties, cook until browned on each side (about 3-4 minutes per side, the patties do not have to be cooked all the way through as they will finish cooking completely in the gravy) remove to a plate.To the same skillet add sliced onion and mushrooms; cook stirring scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8-10 minutes or until the onions are softened. Add flour and cayenne pepper; stir for 2 minutes.Add in beef broth, Worcestershire sauce and salt and pepper; bring to a simmer stirring continuously until bubbly and thickened (at this point, add the beef bouillon powder).Add the patties back to the skillet. Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking. Serve right away.