When I was a kid growing up, and long before we even had a microwave in our homes, I would look forward to “Hungry Man” dinners with my family..
The main reason for this was the fact that I would get to have their “Salisbury Steak” dinner, which included the chocolate cake..
Served hot, from an actual oven, in the metal tray with that mix of sweet & spicy flavors in the meat & gravy and the yummy cake..
There really was nothing like “TV Dinners” as a little kid..
Nowadays, the quality is sadly different and the microwave just doesn’t cut it for cooking it nearly the same as an oven..
But I definitely still miss those simple things and simple day that would easily make me happy as a child..
So after letting the nostalgia wash over me I decided I didn’t want to have to wait longer and instead I would try to recapture the flavors of my childhood with an adult version for me and my family to enjoy..
Working on this to make it Gluten Free as well made things slightly trickier but I’ll include the non-gluten free ingredients as well for those who don’t need to avoid it.
As a side dish for the “Salisbury Steak” I’m including these delicious “Potato Cannolis” which are a little extra work but so tasty that to me it’s worth the effort..
I’ll hope you try this out for yourself because it is most definitely delish..
“The Best Salisbury Steak”
1 can Gluten Free Progresso French onion soup (or Campbell’s French onion soup if not gluten free)
1 1⁄2 lbs ground beef
1⁄2 cup plain gluten free panko breadcrumbs (or regular panko if not Gluten Free)
2 rounded tablespoons of grated Parmesan cheese
1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper, to taste
1 tablespoon GF flour substitute (or regular flour if not gluten free)
1⁄4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1⁄2 teaspoon mustard powder
1⁄4 cup water
1. Cook progresso gluten free French Onion soup down until thickened and reduced by about 7-8 ounces of liquid then allow to cool for a Gluten Free version of this recipe, otherwise use Campbell’s French Onion soup..
2. In a large bowl, mix together 1/3 cup of the French onion soup with ground beef, gluten free bread crumbs, Parmesan, egg, salt and black pepper.
4. Shape into 6 or more small patties.
5. In a large skillet over medium-high heat, brown both sides of patties.
6. Pour off excess fat.
8. In a small bowl, blend gluten free flour and remaining condensed soup until smooth.
9. Mix in ketchup, water, Worcestershire sauce and mustard powder.
10. Pour over meat in skillet.
12. Cover, and cook for 20 minutes, stirring occasionally.
13. Allow gravy to thicken slightly, then remove patties and pour gravy overtop, serve while hot and garnish with parsley or chopped chives if desired.
1-2 (6 to 8-inch-long) russet potatoes
5 tablespoons butter, melted
1 pound Yukon Gold potatoes, peeled and chopped
5 tablespoons butter, cubed
1/2 cup light or heavy cream
3/4 cup Gruyere cheese, shredded
Pinch freshly grated nutmeg
Sea salt, to taste
1. Preheat oven to 400 degrees. Create a few tubes by rolling aluminum foil up lengthwise on itself. Spray these with cooking oil. Slice the russet potato on a mandoline lengthwise(or use a vegetable peeler to make long strips about 2 or so inches wide by 6 to 8 inches long and very thin[for rolling]), creating about 15 to 20 slices that are 6 to 8 inches long. Wrap each slice around the prepared tubes and place seam side down on a baking sheet. Brush the wrapped potatoes lightly with melted butter and sprinkle with coarse sea or kosher salt.
2. Bake the potatoes for 9 to 11 minutes, until crisp and browned, be careful not to burn. Allow to cool slightly then remove from the aluminum foil mold while still warm. Set aside to cool completely on a wire rack.
3. Meanwhile, make the mashed potato filling. Bring a large pot of water to boil and add the gold potatoes. Simmer until potatoes are fork tender, about 20 minutes.
4. While the potatoes are cooking, warm the cream over low heat. Drain the potatoes, return them to the pot and mash them well with the butter. Add half of the warm cream and mash until mixed, then add the remaining cream and half of the cheese. Mix well, then mix in the remaining cheese little by little until all of it is incorporated. Add the nutmeg then salt to taste.
5. Allow the potato filling to cool slightly, then put it into a piping bag (ziplock bag with a sharp corner to cut open works as well)
6. Pipe the potato filling into the cooled potato cannoli shells and sprinkle with chives. Serve immediately.