Crock Pot Salisbury Steaks with Mushroom Gravy

Salisbury Steaks are a great way to use ground beef. Rather than spending the time necessary for stove top preparation, using a crock pot for slow cooking adds a new dimension of flavor. Mini-Salisbury Steaks will be a hit with the kids.




         Crock Pot Salisbury Steaks with Mushroom Gravy

2# ground beef, 90/10
1/2 cup Italian bread crumbs
1/4 cup heavy cream
1 Tbl spoon vegetable oil
2 Tbl spoons butter
2 Tbl spoons AP flour
2 cups beef stock
1 Tbl spoon Worcestershire sauce
1 small onion, diced
2 cups sliced mushrooms (Button or Shitake)
1 tsp salt
1/2 tsp black pepper

Combine ground beef, diced onion, Worcestershire sauce, bread crumbs, salt and pepper in a bowl. Form into small patties (Approx. 2 inches in diameter). Heat vegetable oil in skillet over medium-high heat. Brown patties on each side for 2 minutes. Remove from pan, cover and set aside.

Add butter to skillet. Sauté mushrooms. Coat with flour and mix. Add beef stock. When slightly thick, add to Crock Pot set on high. Add Salisbury steak patties. Cook for 2 hours, and then add heavy cream for richness and to help thicken gravy. Cook 2 more hours. Salt and pepper to taste. Remember, some beef stocks are saltier than others.

Serve with mashed potatoes. makes a great meal. Kids especially love the mini-Salisbury Steaks.

Southwestern Burgers with Ancho Chili Mayo

Summer is grilling weather. Steaks are nice, but burgers are quicker. You can grill them any way you like them. I like them with some bite. Here is a mouth-watering recipe that's sure to please the cowboy or cowgirl in anyone.



                       Southwestern Burgers with Ancho Chili Mayo

1 1/2 # ground beef, 90/10 for a leaner burger
8 slices jalapeno cheddar or Pepper jack cheese
4 jalapeno peppers
4 hamburger buns
1/2 cup cooked black beans, drained, slightly mashed.
1/2 tsp. Worcestershire sauce
1/4 head lettuce, shredded
2 tomatoes, sliced
1 red onion, sliced
1/4 cup olive oil
1/4 tsp. cumin
1/4 tsp. paprika
salt/pepper to taste


Place ground beef in bowl. Add two jalapenos, seeded and minced, black beans, cumin, paprika, and Worcestershire sauce. Mix thoroughly. Form meat into 4, 6 ounce patties.

Heat grill to medium-high heat. Swab with olive oil. Place burgers on grill. Sprinkle with salt and pepper. Cover grill and cook for four minutes. Brush onion slices with olive oil. Take remaining two jalapenos, slice along one side and chop off both ends. Remove seeds and ribs. Roll out into one piece and brush with olive oil. Place Onion slices and jalapenos on grill. Turn burgers. Cover grill. Cook onions and jalapenos 4 minutes and remove. Make sure meat reaches 165 degrees. Add 2 slices cheese to each. Allow to melt slightly before removing burgers from grill.

Cut grilled jalapenos into thin strips.

Place burger/cheese on bun. Add grilled onion slice, jalapeno strips. Top with lettuce and tomato slice. Spread Ancho chili mayo on top bun and cover.


Ancho Chili Mayo

1 small diced Ancho chili with Adobo sauce
1/4 cup mayo
1 lime

Take 1 small Ancho chili from can. Mince. Add to mayo. Add approximately 1/4 tsp. lime juice. Mix thoroughly.