Salisbury Steak and Mushroom Sauce
Salisbury Steak and Mushroom Sauce is about as classic a dish as you could make for Sunday dinner. The Salisbury steak was invented many years ago about the turn of the century by a family doctor who wanted to put a meal together that was protein rich for his patients. Dr. Salisbury chose red meat and shaped it like a steak. Thus, the Salisbury steak was born. Today, of course, we tend to eschew red meat in favor of chicken or fish, but red meat is loaded with protein, iron, B12, and other minerals and vitamins that are critical to good health.
Mushrooms, another big ingredient in this recipe, are also chock full of nutrients including anti-oxidants and anti-inflammatories. The simple crimini mushroom, which you can find in every grocery store, offers B12 vitamins, selenium, copper and B2. They have zero fat, sodium and cholesterol, and so their caloric count is also almost nil. For this recipe, use fresh mushrooms. They are cheap and affordable and much more nutritious than anything in a can. They do not freeze well at all, so you will not be able to find frozen mushrooms, for the most part.
This steak is easy to make, and tastes great. Serve it with smashed potatoes made with the skins left on the potatoes, yogurt instead of butter, and plenty of garlic. To prepare the garlic, smash a couple of cloves (with skins on) and let them sit for a couple of minutes. Then, remove the jackets and put the cloves in about 2 tablespoons water, with 1 teaspoon oil, and salt and freshly ground pepper. Boil about two minutes. Add the entire thing to the potatoes. Yum. Then pour on the mushroom sauce. Add some green beans or asparagus, and you have a fabulous meal. Enjoy.
Find out how to make this recipe and many others at the website, A Family Feast, by following the link below.
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