Salisbury Steak

My version of the Pioneer Woman’s Salisbury Steak
Meat Mixture:

1 1/2 to 2 pounds of meatloaf mixture (it typically has ground pork and ground beef) (you can use impossible meat or only ground beef or only ground pork if you want)

1/2 cup panko

2 garlic cloves diced

1 tablespoon ketchup or tomato sauce

2 teaspoons dry mustard

two teaspoons or more of Worcestershire sauce

1 cube beef bouillon, crumbled (or powdered beef base) (if vegan or vegetarian skip this obvs – but check your seasoning)

Salt and pepper

1 tablespoon butter

1 tablespoon olive oil

Gravy:

1 whole onion diced

2 cups beef broth, more if needed for thinning (or veggie broth)

1 tablespoon ketchup

1 teaspoon seasoning sauce, such as Kitchen Bouquet, (Kitchen Bouquet is vegan)

2 teaspoons or more of Worcestershire

1 teaspoon cornstarch, optional

Salt and pepper

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead it until you feel it’s good and mixed. Make 4 nice medium size to large oval patties. If you want to bring back memories of your TV dinners of a lifetime ago (I’m talking to my fellow kids who grew up in the 70s/80s) then make lines across the patties to give them a “steak” appearance.
Cook the patties in a skillet with a bit of oil or even a good spray of cooking spray. (Pioneer Woman says to use butter and oil and I don’t feel it’s necessary to add all of that to an already greasy ground beef. cook on medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
For the gravy: Reduce the heat to medium and add in the diced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then in a small bowl, combine the cornstarch with a little beef broth, stir it until the cornstarch disappears and add to the sauce. Stir and cook to reduce.
Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

I make a very simple mashed potatoes with this meal. Here is a recipe that feeds four people:

2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
3/4 cup heavy cream
1/2 cup milk
salt and white pepper to taste

Step 1
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.

Step 2
Add butter to pot and return potatoes to pot as well. Take masher or ricer and do what you do. Then add the cream and mix gently adding salt and white pepper. If you feel that the potatoes need a bit more cream go ahead and add more, but I tend to go back and add some of my 1% milk if I need more liquid.


Limoncello Tart with Amaretti Cookie Crust and Berry Compote

INGREDIENTS:
Ingredients for Crust:
8 ounces Amaretti cookies (usually gluten-free, but always check packaging)
1 Tbsp cane sugar
4 Tbsp melted butter

Ingredients for Limoncello curd
4 large egg yolks (for a thicker curd replace two of the egg yolks with one
whole egg)
2/3 cup (134g) granulated sugar
1 Tablespoon lemon zest (about 1 lemon)
1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
1/8 teaspoon salt
6 Tablespoons (86g) unsalted butter, softened to room temperature

Ingredients for Berry Compote:

3 cups fresh or frozen fruit (we used 1/2 strawberries, 1/2 bing cherries)
3 Tbsp orange juice

Preheat the oven to 350 degrees F. Pulse cookies in a food processor until
finely chopped. Transfer to a tart pan and add the melted butter. Mix well.
Press onto the bottom and up the sides of the tart pan.
Bake for 5-10 minutes, or until crisp and golden brown on the edges as oven
temperatures can vary. Remove from oven and cool completely. Then place in
refrigerator to get cold. (Can be made 2-3 days in advance.)
For the curd:

Fill the bottom pot of your double boiler with 1-2 inches of water. Place on
high heat. Once the water begins to boil, reduce to low heat to keep the water
at a simmer.
Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the
top pot of your double boiler. Using a silicone whisk, whisk until completely
blended, then continue to whisk as the curd cooks. Constant whisking prevents
the egg yolks from curdling. Whisk and cook until the mixture becomes thick,
resembling the texture of hollandaise sauce, about 10 minutes. If the curd
isn’t thickening, turn up the heat and constantly whisk.
Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into
the curd. The butter will melt from the heat of the curd. Pour curd into a jar
or bowl and place a piece of plastic wrap directly on top so it is touching the
top of the curd. (This prevents skin from forming on top.) The curd will
continue to thicken as it cools. Once cool, the plastic wrap can be removed.
(Can be refrigerated for up to about 10 days.)

Since you’re likely using it right now – let’s move on: If using
immediately, pour into chilled tart shell, cover with plastic wrap and
refrigerate until ready to serve. If using later, cover the bowl with plastic
wrap and refrigerate.
Now for the pièce de résistance! The Berry Compote!

Place fruit (We tend to go with blackberries but you do you.) and juice in a
small saucepan and bring to medium heat.
Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash
the fruit.
Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing
fruit to combine. Turn off heat.
Remove from heat and transfer to a bowl to continue to cool thoroughly. Once
the tart and the berry compote are appropriately cool, slice the tart and add
heaps of yummy compote on top. Enjoy! P.S. You can store the compote in the
fridge for up to 1 week or freeze in ice cube molds up to 1 month.