Monday, December 30, 2013

DIY -- Basic cooking III Saute

It's a short step from browning to sautéing.  And for that we're going to make Salisbury steak.

There are two ways you can make it, one with tomatoes and one with mushrooms.  When I was a kid my mom made it with tomatoes because mushrooms were expensive.  Yeah, that was a long time ago, so what?

1 pound marrow bones or 2 cups canned beef broth

If you use marrow bones, put them in your saucepan, cover with water, chop in 1/3 cup onion and half a stalk of celery plus half a carrot.  What are we making?  A Mirepoix!  So you know you have to bring this to a boil and then turn the heat to 2 1/2 and simmer at least an hour.  You can make this in advance.

You can also cook your rice in advance.  1 cup rice in 1 1/2 cups boiling water, cover and reduce heat for at least 15 minutes to cook through.

1 pound low fat ground beef, 1/3 cup finely chopped onion, couple dashes black pepper; mix together with rice and shape into 4 patties.

BROWN the patties, then add a TABLESPOON of oil and 1 cup sliced mushroom caps.  SAUTE 5 minutes.

Add 2 cups broth, either what you made with the marrow bones and vegetables (leave the veggies in) or what you get out of the can, PLUS 1 TABLESPOON Worcestershire sauce and then another dash of that.  Simmer on 2 1/2  covered.

While the meat simmers, mix 1 TABLESPOON plus 1 teaspoon cornstarch with 2 TABLESPOONS COLD water.  If you use hot water, you'll get glue immediately.  It has to be cold water. 

Then put your veggies into a small amount of boiling water -- use anything frozen.

Now put the cornstarch mix in the pan with your meat and stir thoroughly.  Cover and let simmer at least 10 minutes while your vegetables cook; the broth should thicken up.

You can use red wine instead of Worcestershire sauce, but should add a dash more black pepper.

So the list of ingredients is: 1 pound low fat ground beef; 1 cup rice; 1 onion; Worcestershire sauce; 1 pound marrow bones or 16 ounces canned beef broth; 8 ounces mushrooms; a box of cornstarch; your favorite frozen vegetables.

I highly recommend learning to make your own marrow bone Mirepoix because next we are going to learn to make gravy base, a roux.  Also canned things have way too much salt in them.

© Patricia Jo Heil, 2013-2018 All Rights Reserved

No comments:

Post a Comment