One of the things I love to do is cook things from scratch because I get bored with plain ol’ hunk a beef and some potato’s. My husband was raised on meat and potato’s and I was raised on mac and cheese with the occasional wacky ‘dad’ recipe that resulted in family traditions and heirloom recipes. I take after my father more and can cook odd things much better then I can make normal things. Although just about everything I cook has a major hit and miss factor.
Right now, cooking is pretty much on the whim and I miss it. Our family normally sits down every night together and eats. I would say the TV goes off, but since it’s now in the living room which is connected to the dining room which is connected to the kitchen….it’s often left on. But that doesn’t stop us from giggling, talking and sharing the days events. Add in a few “RB…stop that with the chair” and “PDQ…elbows off the table” as well as my person favorite “You took the last one?!” with a blank stare at my husband. I used to start cooking dinner around 5:30 and we would eat around 6:30. Always. With the exception being summer and we might eat later if we were grilling (I don’t grill.).
Now, it’s eat up to 7:30pm, depending on when the chores are done and it’s not full recipes. It’s quick things that I can start and PDQ can watch, then the man and I work together to finish them while we are taking turns showering after chores. It’s a family process and although I love it for that part…I hate it because cooking was part of the way I provided for my family. Tonight, I was unable to help the man in the barn since our youngest is hacking up a lung again. Which meant..I could cook his favorite recipe that requires constant supervision. If you have a 13YO, you will understand that it’s downright impossible for them to constantly supervise anything for long periods of time that doesn’t involve lounging on a chair or playing of face book.
What am I cooking? Cambells Salisbury Steaks! We used to do the freezer kind, which I’m a bit ashamed to admit, but there you go. Now, I do the real kind and tweaked the recipe to make it taste even better! Anyone who has read my recipes before will know that I don’t measure. Part of that is math….I hate it….part of it is lazy.
You will need:
2 cans cream of shroom soup
milk
one onion
1 egg
a bunch of sliced mushrooms.
1 pound ground beef
bread crumbs.
Olive oil (or use any type you like)
Dice up about half the shrooms and 1/4 of the onion. Put that in a mixing bowl with some bread crumbs, 1/4 can of soup and the ground beef. Put a pan on the stove with some oil in it and turn it on medium and toss some more bread crumbs on to a plate. Get your hands ooy gooy and mix that sucker up while the oil heats up. Once it’s mixed, pat out as many ‘burger’ size patties as the mixture allows (I can usually get 5 normal size ones) and bread crumb each side of the patty then place it in the hot oil. Allow each side to cook for a few minutes until the outside of the patty is a bit crispy.
While the patty’s are crisping up, dice up some more onion (I use about half but whatever you like to taste) and dice some shrooms. In a bowl, mix the shrooms, the onions, the rest of the soup and enough milk to de-thicken it together. Your patties should be about crispy so now pour your soup mixture over the meat using the same pan. Cook on low for about a hour, stirring the sauce mixture and occasionally shoving the meat around so the patty’s don’t stick to the pan.
Serve with mashed potato and crescents for the win!







