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Weekday dinner inspirations: Salisbury Steak With Mushrooms and more

Mon | Superveg!

Serve Super Vegetable Soup with green salad and rolls. In a saucepan, sweat 1 chopped onion, 1 green pepper and 2 minced garlic cloves in 2 tablespoons butter. Add 6 cups broth of your choice. Simmer and add 1 cup each peeled and diced carrots and potatoes, then cook for 10 minutes. Add ½ cup each diced zucchini and trimmed green beans plus 1 or 2 cans of diced tomatoes and 1 teaspoon of thyme or Italian dried seasoning. Add salt and pepper. Simmer for another 10 minutes. Serve with floating croutons or big shaves of Parmesan cheese. Or both.

Tues | Cooking it old-school

Salisbury Steak With Mushrooms (recipe below) is one of those standbys that's easy to forget about, but it's a real family-pleaser. Tell the mushroom haters to leave the mushrooms in a pile on the side of the plate. Don't leave them out of the recipe because they add a lot of flavor. Steam something green, like beans or broccoli, on the side.

Wed | Rotisserie chicken

California Barbecue Salad starts with shredded meat from a barbecued rotisserie chicken. Mix it with corn kernels — canned or thawed frozen — and chopped, ripe avocado and diced red onion. Serve over chopped ice-cold Romaine with ranch dressing and crushed tortillas chips.

Thurs | Martha in the house

Spaghetti With Shrimp and Bacon, a Martha Stewart inspiration, is an idea we've published before, but it is so good it deserves a second chance. While pasta is simmering, fry bacon slices in a large skillet. Remove and saute peeled medium-sized shrimp, minced garlic and scallions in bacon drippings. Add some pasta water to make a sauce, then add drained pasta. Squeeze fresh lemon juice over all.

Fri | Kick back

Dinner needs to be easy tonight. Cook frozen potato pierogies and garnish with sauteed mushrooms and onions with frozen peas tossed in at the end of the cooking time. Dollops of sour cream are good, too. Serve with grilled sausages.

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EASY

Salisbury Steak With Mushrooms

1 pound ground beef

1 large egg, lightly 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, divided use

8 ounces sliced mixed mushrooms

2 teaspoons Worcestershire sauce

3 tablespoons all-purpose flour

2 1/2 cups hot water

1 to 2 tablespoons chopped fresh parsley

Buttered egg noodles, for serving (optional)

Gently mix the beef, egg, onion, 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.

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

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, then stir in hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.

Return the patties and 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.

Serves 4.

Nutritional information per serving: 352 calories, 21g fat (10g saturated), 428mg sodium, 11g carbohyrates, 1g fiber, 27g protein.

Source: Food Network magazine

>>easy

Salisbury Steak With Mushrooms

1 pound ground beef

1 large egg, lightly 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, divided use

8 ounces sliced mixed mushrooms

2 teaspoons Worcestershire sauce

3 tablespoons all-purpose flour

2 1/2 cups hot water

1 to 2 tablespoons chopped fresh parsley

Buttered egg noodles, for serving (optional)

Gently mix the beef, egg, onion, 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.

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

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, then stir in hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.

Return the patties and 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.

Serves 4.

Source: Food Network magazine

Weekday dinner inspirations: Salisbury Steak With Mushrooms and more 12/21/10 [Last modified: Tuesday, December 21, 2010 3:30am]
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