Wednesday, July 1, 2009

50's Fare for Finn


As Finn finished making a peanut butter and honey sandwich for lunch yesterday, he looked at me and said, "You know what? I am kinda missing hot lunch. I could really go for some Salisbury Steak." My thoughts immediatly turned to the Swanson classic frozen dinner. Could the Salisbury Steak Finn adores really be that different from the icebox variety I shun? Afterall the stinkest lunchroom day is Salisbury Steak day.

I contemplated a defrost and quickly changed my mind.

Rather than risk learning that Finn's palate is seriously comprimised,

I decided to break out my glass TV trays and cook up a homemade Salisbury Steak dinner.


You see, I have attempted to recreate Finn's hot lunch Salisbury steak before and I did not recieve a good review. In fact Finn cemented his future as a food critic in my mind on that night...he gracefully delivered the bad news...my steak was too thick, my sauce was the wrong color, and even though it tasted pretty good it just wasn't the "Salisbury Steakiest."
And I had made my own sauce sans short cuts.
Alas, after exceptionally positve reviews from my hot lunch lovin' son yesterday, I have decided the key to elevating 1950's frozen dinner fare lies somewhere in between a totally grassroots effort and a half hearted defrost.
You must make real mashed potatoes, but respect the convienience food trends of the 50's...in this case condensed French onion soup.
Enjoy!
The Best Salisbury Steak According to Finn
1 10.5 ounce can of condensed French onion soup
1.5 # ground beef
1/2 C dry bread crumbs
1 egg
salt and pepper
1T Flour
1/8 C ketchup
2t Worcestershire sauce
1/2t mustard powder
1/4 C water
Combine 1/3 cup of the soup with the ground beef, egg, salt and pepper. Mix well and form into 6 flat oval patties. Heat a non stick skillet over medium hight heat and bown the patties on both sides. Meanwhile, combine the remaining soup and flour until smooth. Add the remaining ingredients and pour over patties in the pan. Bring to a strong simmer, cover, reduce heat and simmer for 30 minutes.

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