Friday, November 16, 2012

Salisbury Steak

Another comfort food that I enjoy from time to time is Salisbury steak. I had actually forgotten about it until I saw a mention of it a few weeks ago on a cooking show. When I came across cubed steak at the store yesterday, it inspired me to try it out. The relatively few ingredients and ease of preparations makes these older recipes favorites. With a few new ingredients, they can be as current as anything else with a regular rotation through my kitchen.


6 cube steaks




1 Can diced tomatoes with green chilies


½ cup diced onion

½ cup diced green pepper



Mix flour, salt, and pepper together and coat cube steaks. Fry on each side in a little oil (enough that it does not stick). Spread about ½ the diced tomatoes, onion, and green pepper in the bottom of a Dutch oven or similar baking dish. Spread the fried steaks over the vegetables, doubling them over one another if necessary. Cover with remaining tomatoes, peppers, and onion, add a little water. Bake at 350° until the steaks are fork tender.

In addition to being remarkably simple to make, Salisbury steak is one that has been much maligned because it uses such cheap and basic ingredients. While cube steak is often one of the cheaper cuts run through a tenderizer a few times, it can still be challenging to even the best of teeth. Cooked long enough with the liquid, just like slow-cooking a roast leads to tender, flavorful meat. With the colorful vegetables in the mix, it is also nice to see on the plate.



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