Last night we had a nice comfort food kind of meal. It was super easy to make and, most importantly, it tasted really good. I thought I would share the components of our dinner with you.

Salisbury Steak

Easy Salisbury Steak

by Robyn Wright

  • 2 lbs ground sirloin or extra lean ground beef
  • 1/3 cup Italian bread crumbs
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup skim milk
  • 1 package Lipton Onion Soup Mix
  • Fresh black pepper
  • 1 can Campbell’s Cream of Mushroom Soup
  • 1 can Campbell’s Beefy Mushroom Soup

In a bowl combine the ground beef and all other ingredients except the 2 cans of soup. Mix well with your hands (tip – buy some food grade disposable gloves for when you have messy things to mix by hand). Form into oval shaped patties – about twice as thick as what you would normally make a hamburger patty. The reason is that they are going to cook for a while. Brown your patties in a large skillet on both sides. They do not need to be cooked thru, just well browned. Once browned, drain off any excess fat if need be. Now add in the 2 cans of soup, undiluted. Stir and gently scrape up brown bits on bottom of pan as you do so. Bring to a slight boil then reduce heat to medium-low and cover. Cook 25 minutes, stirring occasionally. Serve.

You can adjust the items you mix into the meat to your liking. Make as many, or as few, “steaks” as you like with the meat – it is totally up to you. I just gave you the measurements that I used to get you started. If you have young kids you could easily split a steak between 2 of them or make smaller steaks to start. I think you could make this recipe with ground turkey if you wanted also – if you did that I would use 1 can Cream of Mushroom and 1 can Cream of Chicken probably. This was the first time I ever made Salisbury Steak and it was a thumbs up from the entire family and I will be making it again.

 

Roasted haricots verts with fresh Parm

Roasted Green Beans with Fresh Parmesan

by Robyn Wright

  • Fresh green beans, trimmed. I use haricots verts which are a small variety of green beans. Quantity is whatever you need for your family.
  • 1-2 tablespoons olive oil
  • Sea Salt
  • Fresh black pepper
  • Garlic Salt
  • Wedge of fresh Parmesan Cheese (no green can for this)

Preheat oven to 425° F. Drizzle olive oil onto a large cookie sheet or hotel pan. Lay the green beans on top in a single layer. Sprinkle with salt, pepper, and garlic powder. I usually just give the pan a few good shakes right now to move the green beans around a bit to get them all well seasoned. Bake for approximately 15 minutes. If you are using traditional, thicker green beans add more cook time. As soon as they come out of the oven use a fine grater or microplane to shave the fresh Parmesan cheese over the top. This method of roasting is great for all kinds of veggies and the cheese can be optional even.

 

Hormel Country Crock Mashed PotatoesHormel Country Crock Mashed Potatoes were what I used last night. I wanted something easy because I knew I probably would not feel like making homemade mashed potatoes. I had seen this advertised for a while and thought I would at least try them. They cook in the microwave for all of 5 minutes. I was skeptical upon the first stir in between cooking and still on the initial stirring after cooking. However, once you get them stirred up they look like regular mashed potatoes and tasted pretty good. Not nearly as good as homemade, but an acceptable easy alternative. I would buy again.