Dinner with Gour-Mayo
Posted
Tue, 09/27/05
The following dish is from Women's World. It became one of the meals we prepared while my parents were in town:
Salisbury Steak with Noodles
1 LB ground beef
Combine beef, three tablespoons soup mix, horseradish and Worcestershire sauce. Shape into four (1/2"-thick) patties. In a non-stick skillet heat, one tablespoon oil over medium heat. Add patties and cook, turning once, until no longer pink in centers (about three minutes per side). Remove from heat; cover with foil. Whisk flour, salt and remaining soup mix (another 1.3 oz. envelope), into one cup of water. Wipe skillet clean with paper towel. In skillet, heat remaining oil over medium heat. Add onion; cook, stirring often until softened, about two minutes. Add tomatoes with juice; cover. Cook for three minutes. Stir in peas and flour mixture. Cook, stirring, until slightly thickened. If mixture is too thick, add a bit of water. Mix in the noodles, and top with patties.
*Instead of prepared horseradish, we used French's Gour-Mayo Wasabi Horseradish.
The Gour-Mayo Wasabi is not too spicy, but it added definite flavor to the dish.
Tags: Entrees;
Food Magazines;
Pasta
Send
Comment >
