SALISBURY STEAK

Ingredients 

For the Beef Patties:

• 1 ½ lbs ground beef
• ½ cup dry breadcrumbs
• 1 egg
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper (to taste)

For the Gravy:

• 1 (10 ½ oz) can Campbell’s French onion soup
• 1 tablespoon butter (optional, for browning patties)
• 1 cup water or beef broth (for thinning gravy)

Optional Add-Ins:

• Sautéed onions or mushrooms (for added texture)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Prepare the Beef Patties

In a large mixing bowl, combine the ground beef , dry breadcrumbs , egg , salt , and black pepper . Mix gently until just combined—be careful not to overwork the mixture, as this can make the patties tough.

Divide the mixture into 6–8 equal portions and shape each into a flat patty about ¾ inch thick. Set aside while you prepare the gravy.

Pro Tip: Chill the patties in the refrigerator for 15–20 minutes if they feel too soft; this helps them hold their shape during cooking.

Step 2: Brown the Patties

Heat a large skillet over medium-high heat. Add a tablespoon of butter (if using) or oil to coat the pan. Once hot, add the beef patties and cook for about 3–4 minutes per side, or until browned and cooked through but still juicy.

Remove the patties from the skillet and set them aside on a plate. If desired, pour off excess grease from the skillet before proceeding.

Step 3: Make the Gravy

Return the skillet to medium heat. Pour in the Campbell’s French onion soup and stir well, scraping up any browned bits from the bottom of the pan. These bits add extra flavor to the gravy.

Gradually stir in 1 cup water or beef broth to thin the soup to your desired consistency. Bring the mixture to a simmer and let it cook for 2–3 minutes to meld the flavors.

Optional Enhancement: For extra richness, sauté diced onions or mushrooms in the skillet before adding the soup.

Step 4: Combine Everything

Nestle the cooked beef patties back into the simmering gravy, ensuring they’re coated on both sides. Reduce the heat to low, cover the skillet, and let the patties simmer in the gravy for an additional 5–10 minutes. This step allows the flavors to deepen and the patties to absorb the savory goodness of the sauce.

Step 5: Serve and Garnish

Transfer the Salisbury steaks to serving plates or bowls, spooning plenty of the warm gravy over the top. Optionally, garnish with fresh parsley or serve alongside mashed potatoes, roasted vegetables, or crusty bread for soaking up the delicious sauce.

Lemon Butter Salmon with Crispy Potatoes and Broccoli

• 4 salmon fillets: Fresh or thawed, skin-on or skinless.

• 1 lb baby potatoes, halved: For crispy, golden perfection.

• 2 cups broccoli florets: Fresh or frozen works great.

• 3 tbsp butter: Adds richness to the lemon butter sauce.

• 2 tbsp olive oil: For roasting and cooking.

• 2 garlic cloves, minced: For a punch of flavor.

• Zest and juice of 1 lemon: Bright, zesty, and refreshing.

• Salt and black pepper, to taste: To season everything perfectly.

• Fresh parsley, for garnish: Adds a pop of color and freshness.

Step-by-Step Instructions

1. Prep the Potatoes

1. Preheat your oven to 425°F (220°C).

2. Toss the halved baby potatoes with 1 tbsp olive oil, salt, and pepper.

3. Spread them on a baking sheet and roast for 15 minutes while you prep the rest.

2. Cook the Salmon

1. Season the salmon fillets with salt and pepper.

2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

3. Sear the salmon fillets for 3-4 minutes per side, or until golden and cooked through. Remove and set aside.

3. Make the Lemon Butter Sauce

1. In the same skillet, melt 3 tbsp butter over medium heat.

2. Add the minced garlic and cook until fragrant (about 1 minute).

3. Stir in the lemon zest and lemon juice, then remove from heat.

4. Roast the Broccoli

1. After the potatoes have roasted for 15 minutes, add the broccoli florets to the baking sheet.

2. Drizzle with 1 tbsp olive oil, salt, and pepper, then toss to combine.

3. Roast for another 10 minutes, or until the potatoes are crispy and the broccoli is tender.

5. Assemble and Serve

1. Place the roasted potatoes and broccoli on a serving platter.

2. Top with the seared salmon fillets and drizzle the lemon butter sauce over everything.

3. Garnish with fresh parsley and serve immediately.

Tips for Success

• Choose Fresh Salmon: Look for bright, firm fillets with no fishy smell.

• Don’t Overcook the Salmon: It should flake easily with a fork but still be moist.

• Customize the Veggies: Swap broccoli for asparagus, green beans, or zucchini.

• Make It Ahead: Prep the potatoes and broccoli ahead of time for even quicker cooking.

Serving Suggestions

This dish is a complete meal on its own, but you can pair it with:

• A Fresh Salad: A simple arugula or Caesar salad adds a refreshing touch.

• Crusty Bread: Perfect for soaking up the lemon butter sauce.

• White Wine: A crisp Sauvignon Blanc or Chardonnay complements the flavors beautifully

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