Behind the Lace Curtains-Sunday Dinner, Salisbury Steak

When I organize a Sunday dinner, I can put together an elegant, fancy repast or choose simple meals that evoke memories past.

One of the things Jamey and I talk about is the great food we had for school lunch.  We both went to Lincoln-McKinley School (named after two assassinated Presidents), and back then each school had its own kitchen and its own crew of cooks.  One meal we both loved was Salisbury steak.

Creative cooks during the Great Depression invented this simple and delicious meal.  This recipe was found on the back of the French Company's mushroom gravy mix.  (In my household, we ONLY buy French's yellow mustard, because French's purchases mustard seed from Montana farmers.)

1 egg
1/2 c. dry bread crumbs
1/2 c. tomato juice
1 T. minced onions (dried)
1 lb. ground beef
1 envelope mushroom gravy mix
1 c. water

Combine egg, bread crumbs, tomato juice and onions; add ground beef.  Shape into oblong patties, brown in skillet.  Add gravy mix and water, stirring until smooth.  Cover and simmer 10 minutes. Makes 4 servings.

Of course, we serve this with real mashed potatoes and buttered green beans (either fresh or frozen. Canned green beans are used only for green bean casserole.).  Apple crisp is often the dessert with this meal, evoking warm and fond memories of our childhood!

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