What's for Dinner Tonight?: Salisbury Steak with Mushrooms and Honey Glazed Baby Carrots

Tonight for dinner we had homemade Salisbury Steak, Mashed Potatoes and Honey Glazed Baby Carrots. I cheated on the potatoes and used a bag version, the rest was all homemade and it came together fast. Like have y0ur running shoes on fast. I tried to prep as much as I could ahead of time, but there's only so much you can do. I'll admit it, we love frozen dinner Salisbury steaks, so I thought, "what could get much better than fresh?"

While the steaks were cooking I put the potatoes on and started cooking the carrots. It was crazy and it was a mess, but with my son setting the table I was able to pull it off.

Thank god my husband was karaokeing (is that even a word?) to the Eagles in our lower level or I think he would have had a lot more input. It's nights like this that I really miss my daughter (sigh) although my son did sit in the kitchen like she usually does.

Salisbury Steak with Mushrooms, courtesy of Food Network Kitchen on Pinterest

Ingredients:

• 1 pound ground beef

• 1 large egg, slightly beaten

• 1/4 onion finely chopped, about 1/3 cup

• 7 saltine crackers, finely crushed, about 1/4 cup

• 1 teaspoon minced fresh sage

• Kosher salt and freshly ground pepper

• 3 tablespoons unsalted butter

• 8 ounces sliced mixed mushrooms

• 2 tablespoons Worchestershire sauce

• 3 tablespoons all-purpose flour

• 1 to 2 tablespoons fresh parsley

Directions:

1. Gently mix the bef, egg, onion and cracker crumbs, sage 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.

2. Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.

3. Add 1 tablespoon butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, them stir in 2 1/2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.

4. Return the patties any any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired.

Honey Glazed Baby Carrots, courtesy of Damn Delicious, on Pinterest

Ingredients:

• 2 tablespoons unsalted butter

• 1 (16 ounce ) bag Baby Carrots

• 2 tablespoons honey

• 2 tablespoons brown sugar packed

• 2 teaspoons fresh dill

• 2 teaspoons fresh thyme leaves

Directions:

1. Melt butter in a larger skillet over medium heat. Add carrots, honey, brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.

2. Serve immediately.

Notes:

Like I said, this comes together fast. I was scrambling to get everything together all at the same time so that we could eat. I used 1.75 pounds of ground beef, so I made 7 patties. I tried to kind of 3/4 or double the recipe, so I think my math slowed me down some (sorry Mr. Patrick). I used bread crumbs instead of crackers, same amount and dried sage. Do not use the full amount listed on the carrots if you use dry ingredients. I tried to figure it out, but my husband says that he has met his thyme quotient for the year tonight.

We gave this two out of three thumbs. We liked it, but I could have laid off some of the seasonings. Anyway, on to basketball, go Northern Iowa!!!

#maindish #beef #sides