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. 🙂
Well, it is that old day of rest, Sunday, and usually it is a day for planning out what will be happening in the week ahead. One thing I try to do is to plan out each and every meal and snack that enters my mouth for the entire week (read: 7 days) on Sundays. I also write those meals/snacks down on a chart and hang it on the refrig so I am not tempted to eat out. The other trick is to not have any other option lying around to eat. If I have multiple options for lunch, I will want to go for the easiest option that tastes the best. Planning and preparing my meals ahead makes this easier and not having another choice of lunch staring at me in the cooler makes it a no brainer.
Just to give you some inspiration for making healthy meals (and you should be MAKING your healthy meals, not buying them) may help give you (and certainly me) the push to plan and create them.
Just a quick tip for today. I absolutely love, love, love, love, love (did I mention LOVE!) the tiny little publication called Nutrition Action Health Letter that comes out monthly. Michael F. Jacobson, Ph.D. is the Executive Director of the mag and always has an insightful memo to readers on the flip side of the front page. He is associated with the Center for Science in the Public Interest.
A few article titles include:
“The Healthy Cook” LOVE this because it always has recipes
“Brainmakers, Can Popping Pills Preserve Memory?”
“Right Stuff / Food Porn” compares two similar products w/ very different results
“Food Rumors, Have You Heard?”
“Multiplex, What You Need to Know About Multivitamins”
“Gluten Free Confusion, Separating Fact from Fiction”
“Pastabilities, How to Find a Super Sauce”
“Carbo Loading, Do You Overdo Refined Grains?”
“Achoo! How to Avoid Catching a Cold”
“Pizza for One, How to Have It Your Way”
“Metabolic Meltdown, How a Spare Tire Leads to Diabetes & Heart Disease”
“Dress It Up, How to Make Your Salad Spin”
“Living In a Microbial World, Learning to Love Your Bacteria”
“Beyond Bread, Think Thin”
“Gut Myths? Clearing Up Confusion in the GI Tract”
I really can’t say enough amazing things about this magazine. The guys/gals that write and research the articles are major health aficionados who REALLY CARE about making the public aware of what is healthy and what is bologna. The recipes are the bomb, full of fresh produce and lean meats; often times vegetarian in nature that would make a carnivore’s mouth water. A healthy cook couldn’t ask for more. The comparison article featured in every issue called “Right Stuff / Food Porn” makes one think twice about heading out to Hagen Daas for an ice-cream confection; or how to face the frozen food section in your neighborhood grocery store. PLEASE subscribe to this magazine. It will be a major benefit to help you stay inspired for eating and living well.