Salisbury Steak
Ingredients:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 egg
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 cup beef broth
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions:
- Prepare the Patties: In a large bowl, combine the ground beef, breadcrumbs, milk, onion, garlic, Worcestershire sauce, egg, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into oval patties.
- Cook the Patties: Heat vegetable oil in a large skillet over medium heat. Add the patties to the skillet and cook for about 5 minutes on each side, or until browned and cooked through. Remove the patties from the skillet and set them aside.
- Make the Gravy: In the same skillet, add beef broth, scraping up any browned bits from the bottom. In a small bowl, whisk together cornstarch and water until smooth, then stir it into the skillet. Cook, stirring constantly, until the gravy thickens, about 2-3 minutes.
- Combine and Serve: Return the patties to the skillet, spooning gravy over the top. Let them simmer in the gravy for an additional 5 minutes. Serve hot with mashed potatoes and vegetables.
Mashed Potatoes
Ingredients:
- 4 large potatoes, peeled and cut into chunks
- 1/4 cup butter
- 1/2 cup milk
- Salt and pepper to taste
Instructions:
- Cook the Potatoes: Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and cook until the potatoes are tender, about 15-20 minutes.
- Mash the Potatoes: Drain the potatoes and return them to the pot. Add butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste.
Peas and Carrots
Ingredients:
- 1 cup frozen peas
- 1 cup carrots, sliced
- 1 tablespoon butter
- Salt and pepper to taste
Instructions:
- Cook the Vegetables: In a medium pot, bring 1 inch of water to a boil. Add the carrots and cook for 5 minutes. Add the peas and cook for an additional 3-5 minutes, until both are tender.
- Season and Serve: Drain the vegetables and return them to the pot. Stir in butter, salt, and pepper. Serve warm.
Bread Pudding
Ingredients:
- 6 cups day-old bread, cubed
- 2 cups milk
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup raisins (optional)
- 2 tablespoons butter, melted
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- Prepare the Bread: Place the cubed bread in the greased baking dish. If using raisins, sprinkle them evenly over the bread.
- Make the Custard: In a large bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, and nutmeg. Pour the mixture evenly over the bread, pressing the bread down slightly to soak up the liquid. Drizzle the melted butter over the top.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden and the pudding is set. A knife inserted into the center should come out clean.
- Serve: Allow the bread pudding to cool slightly before serving. It can be enjoyed warm or at room temperature, often with a drizzle of cream or a scoop of vanilla ice cream.
Putting It All Together
This hearty meal is a comforting classic, perfect for any night of the week. The Salisbury steak, with its rich gravy, is complemented perfectly by the creamy mashed potatoes. The peas and carrots add a touch of sweetness and color to the plate, making it both satisfying and visually appealing. To finish the meal on a sweet note, the bread pudding offers a delightful blend of warmth, sweetness, and a touch of spice from the cinnamon and nutmeg. This combination of dishes is not only delicious but also simple to prepare, making it an excellent choice for family dinners or when you’re craving some comforting home-cooked food.