cook: salisbury steak night

This morning I’ll be paddling out from Coyote Point, probably to the tower and around in Brisbane just before you get to San Francisco, which you can see from Highway 101 in the Peninsula. There was exactly an overflow of 6 people on the sign-up, and so yesterday late afternoon I helped my club load another outrigger canoe from the club's cage in Foster City onto a trailer to haul it to the San Mateo harbor and marina for this morning's workout. But before I left, I started our Friday night supper of Salisbury steak.  I didn't remember the recipe, and so looked it up on Recipe Tin Eats. I didn't have panko bread crumbs, but I did have Italian seasoned bread crumbs. The recipe had me grate half an onion into the bread crumbs. And then added all the other ingredients including the 3/4 pound of ground beef leftover from hamburgers for dinner earlier this week: a couple teaspoons of Worcestershire sauce, a couple tablespoons of ketchup, a couple teaspoons of dry mustard, and a couple teaspoons of chicken bouillon because I didn't see until later the beef bouillon cubes.         

I also spooned a tablespoon of beef soup base into a small pot of hot water to set up the gravy and started browning the football shaped patties in olive oil in my cast iron. Before I left I also sliced up a package of large brown mushrooms and chopped another small onion as well as peeled two Russet potatoes, cut them up and set in water to boil later. 

 

In the hour that I was gone, I instructed Patrick to cook the small head of cabbage in the fridge. But he didn't want dinner at 7:30 he said, and so he cooked the mashed potatoes and started browning my onions and mushrooms when I messaged him to start my gravy. When I arrived home, I sprinkled flour on the onions and mushrooms and then added beef broth and water and put the "steaks" into the gravy to simmer for another 30 minutes during which my husband pulled out the boiled cabbage, buttered it and re-heated his mashed potatoes while I watched the proteins cook. I love a team effort. 

I would've liked a bit more crunch to the cabbage, but no matter, now I have lots of vegetable to add to my noodles or eat as a side with other leftover dishes. And tonight after paddling and then pottery, I'll cook the calamari steaks I have thawing in the refrigerator.