Foodie Friday: Meals of Yesteryear
I have a yummy post for you today to enjoy when you are craving beef as I know some of you do. I am always hankering for a ground steak I used to eat when I was in grade school in the midwest. This recipe reminds me of that old favorite. It also has a french twist on it with the dijon sauce turning it into more of a Steak Diane in the end. Either way, it is delicious.
When I was in the 3rd grade or so, I used to check the paper menu that hung on the wall in my classroom for what the school cafeteria would be serving that week. If there was anything good on it I would tell my mom when I got home which days I would prefer her to not pack my usual lunch. One of the lunches I loved was Salisbury Steak with Mashed Potatoes. The potatoes were nothing to write home about, but the steak I could have eaten mountains of. Whatever crazy sauce they put on those patties was out of this world good. I’m sure it was anything but. This recipe is in the same vein as those forgotten steaks of yesteryear, but in a more grown up version. I think this recipe is perfect for diets or non-diets. It comes out of a low-calorie cook book, but who cares. It is the flavor that is important. The only thing I don’t like about it is the name. It is very pedestrian. I used grass fed beef for this recipe. Use whatever you like. Try it with other types of ground meat too, like bison.
Juicy Hamburgers Dijonnaise
1 pound Ground Round
3 tablespoons Ice-Water
2 tablespoons minced Onion
1/2 teaspoon salt
1/4 teaspoon pepper (or to taste)
1/4 cup chopped Parsley
1/4 cup Beef Broth
1 tablespoon Dijon Mustard
- As lightly as possible, mix ground beef with ice-water, onion, salt, pepper and parsley. Quickly and gently form into 4 patties 1/2 to 3/4 inch thick.
- Heat a large non-stick skillet until hot over medium-high heat. Add patties and cook, turning once, until lightly browned outside, about 2 minutes per side (don’t press on them!). Reduce heat to medium and continue to cook, turning once more until hamburgers are brown outside but still pink and juicy inside, 4 to 6 minutes longer. You can put a lid on them during the last 4 minutes if you want to cook them through even more.
- Remove burgers from skillet. Pour off any fat. Add beef broth and mustard and cook, whisking to blend until sauce boils. Pour over burgers and serve hot.
- Optional: Sprinkle extra parsley on top of burgers
You can serve these with rice or mashed potatoes or even a vegetable gratin. Save room for dessert! With all of the fat you save with this steak recipe, you can have one. I recommend a lemon sorbet or berries with whipped cream option. 🙂