On 12/7/2018 at 11:23 AM, HungryChris said:I felt compelled to add mushrooms to the gravy. It seems, somehow incomplete without them, although I do not remember them in the gravy from either cafeteria.
HC
I do a passing decent Salisbury steak with essentially the same spices as meat loaf, sans ketchup and/or tomato sauce (garlic powder, onion powder, seasoned salt, pepper, Worcestershire, an egg and some bread crumbs), with caramelized onions. I caramelize the onions, take them up to a bowl, quickly brown the steaks in the same pan, take them out on top of the onions, make a dark roux, add steak and onions back in, and add beef broth to nearly cover. Then I simmer for a LONG time. I have been known to add mushrooms to this combo.
With plenteous mashed potatoes, and green peas. I will sometimes, for nostalgia's sake, add brown-n-serve rolls, but not often.
It's also good to do the meat "sloppy Joe style," i.e., scrambled/browned, for sandwiches.
