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Smothered Salisbury Steaks

Source of Recipe


From "Sweetie Pie's Cookbook" by Robbie Montgomery



List of Ingredients



• 1½ pounds lean ground beef
  
• 1 tablespoon vegetable oil
  
• 1 medium onion, thinly sliced
  
• 1 large green bell pepper, cored, seeded, and thinly sliced
  
• ½ cup all-purpose flour
  
• 1½ cups water
  






Instructions



1. Form the meat into four oval patties about 5 inches long an 4 inches across.
   
   
2. Heat the oil in a large, deep skillet over medium heat. Lay the patties in the pan, taking care not to crowd them (cook them in batches, if needed). Fry the patties for 6 to 8 minutes on each side, until they are firm and hold their shape.
   
   
3. Remove the patties from the skillet and set them on a plate. Use a spoon to remove all but 1 tablespoon of grease from the skillet. Add the onion and bell pepper and sauté until they are soft and colored, about 5 minutes.
   
   
4. Add the flour and cook, stirring, for 1 to 2 minutes, until the flour becomes golden brown. Add the water and mix well so you can scrape up the browned bits at the bottom of the pan.
   
   
5. Return the Salisbury steaks back to the pan and reduce the heat to medium-low. Cover and simmer for 10 minutes, or until the steaks are cooked through and the gravy is nice and thick. If necessary, you can use two pans, dividing the gravy between them before adding back the steaks. Serve with mashed potatoes.
   
   
   Serves 4
   
   
   Mashed Potatoes:
   
   "Mashed potatoes is another one of those dishes that everyone has their own way of doing. I put evaporated milk instead of fresh milk in mine — a trick I learned from my mother — which adds a little sweetness to the potatoes but also makes them creamy without becoming watery. My second trick is to use an electric mixer to whip the potatoes up to high fluffy peaks. I like to add just a little sour cream for some tang, but you don't have to add it if that's not to your taste."
   
   4 large russet potatoes, peeled and cubed
   1 teaspoon salt
   4 tablespoons (½ stick) unsalted butter
   1 cup evaporated milk
   2 tablespoons sour cream (optional)
   Ground white or black pepper
   
   Put the potatoes in a large saucepan with 4 cups of water and the salt. Bring to a boil over medium-high heat, then lower the heat to medium and simmer until the potatoes are fork-tender, 20 to 25 minutes.
   
   Drain the potatoes and return them to the pan. Add the butter and mash the potatoes using a fork or potato masher.
   
   Place the pan over low heat and slowly add the evaporated milk, mixing it in with a handheld electric mixer on medium-low speed. Add the sour cream and continue to whip until the potatoes are fluffy and light, about 3 minutes. Season with pepper and serve.
   
   
   Serves 4