Salisbury Steak in Postcards 4

Have you ever considered the Salisbury steak. For some missbegotten reason, I was thought it was pounded tough meat cooked like hamburger or a hamburger stead with salt and pepper added.

Our online source of information tells us that:

“Salisbury steak is a dish made from a blend of ground beef and other ingredients, which is shaped to resemble a steak, and is usually served with gravy or brown sauce. Hamburg steak is a similar product, but differs in ingredients. Wikipedia”

Allrecipes has “seasoned hamburger in an onion gravy.” Hamburger mind you. Ree Drummond gives one hamburger plus bread crumbs, and seasonings. Hers is very like my “Chili Meatloaf recipe.” Martha Stewart’s is similar to my favorite old meat loaf recipe that calls for milk and herbs.

Con Agra attempts to win us over with: Beef, water, pork, soy protein concentrate, bread crumbs (bleached wheat flour, salt yeast, sugar), Textured soy protein (soy flour, caramel coloring), salt flavor, beef flavor (contains autolyzed beef extract, disodium inosinate, disodium guanylate, mono-and diglycerides, xanthan gum), hydrolyzed soy protein, flavor, caramel color, vegetable juice concentrate, (celery, carrot, onion, leek), bacon flavor (maltodextrin, natural and artificial flavor, (contains butter) partially hydrogenated soybean oil, hydrolyzed corn protein, modified food starch, natural smoke flavor, autolyzed yeast extract, disodium inosinate, disodium guanylate, bacon fat.

This isn’t mentioning the ersatz veggies or potatoes neither of which looks like the package cover all of which obviously needs to be rethought.

“From my kitchen to yours”, says Marie Callender.

“Never again,” says Mage to Marie.

• Himself: Hating to limit foods. Hasn’t followed up. Feeling pretty good.
• Herself: Serving a baked potato, green beans with tomatoes, and a small tossed green salad. Simple.
• Reading: I’ll let you know.
• Gratitudes: Survived a morning folding meeting. Very grateful someone remembered coffee and donuts.

Last updated January 16, 2016