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 Recently I was reading the Monmouth Health and Life Magazine, when I came to their “Tastes” section. Featured in the February/March 2021 issue were recipes from Monmouth Meats in Red Bank, NJ. Stewart Goldstein, owner, shared his recipe for Salisbury Steak with Mushroom Gravy. This took me back to my childhood when my mother occasionally purchased TV dinners. The choices were usually friend chicken, turkey with stuffing or Salisbury steak. I would say Salisbury steak was popular in the 1960’s. This Salisbury steak is ground beef formed like a steak with more seasonings, gravy and usually served over mashed potatoes. For the recipe you’ll need ground meat, onion soup mix, onions, Italian seasoning, minced garlic, Worcestershire sauce, an egg, salt, pepper, breadcrumbs, sliced mushrooms, butter or margarine, oil, beef broth, flour and water. I fancied up my “steak” up by using Pat LaFrieda Original Blend Chopped Beef, I purchase at ShopRite in Manasquan, NJ. I just love the blend of chuck, brisket and short rib. I even make my meatballs with this blend. It took about 30 minutes from start to finish to prepare the “steaks.” They were moist, full of flavor and the rich beef gravy made for a nice alternative to regular hamburgers. I served garlic smashed potatoes and asparagus alongside. So, if you’re looking to dress up burger night, may I suggest Salisbury Steak? It will bring back memories if you’re of a certain age. Salisbury Steak with Mushroom Gravy Stewart Goldstein, owner, Monmouth Meats, Red Bank, NJ From Monmouth Health and Life Magazine February/March 2021 Yields: 6 Servings INGREDIENTS 1-1/2 pounds ground meat ½ package onion soup mix ½ cup onions, diced 1 teaspoon Italian seasoning 2 teaspoons minced garlic 3 tablespoons Worcestershire sauce 1 egg, slightly beaten Salt and pepper Bread crumbs Fresh mushrooms, sliced 3 tablespoons butter or margarine 1 tablespoon oil 1 can beef broth 1/8 cup of flour 1 cup water DIRECTIONS In a large bowl, mix together first nine ingredients. Form into patties and place on plate to refrigerate. In a large deep skillet, put two tablespoons of butter and fresh sliced mushrooms; sauté until done. Place on plate and set aside. Add one tablespoon butter and oil into the skillet and place patties. Cook until done, then place on plate and set aside. While patties are cooking, whisk together water and flour in the skillet with meat drippings. Add beef broth and flour water mixture. Stir until desired thickness, add mushrooms and patties and let simmer for about 10 minutes. Serve with vegetables and scalloped potatoes. 
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