0:01
Jamie Deen, still here in mom's kitchen,
0:04
cooking up awesome fall recipes for you.
0:07
Fall is my favorite eating season. I love fall dishes.
0:11
Hearty, hot, stick to my ribs. I need it.
0:15
I'm doing Salisbury Steaks today,
0:16
and that's one of my favorite things to have.
0:19
This is very easy. We're gonna start with our ground beef.
0:22
And in this, this is a different kind
0:24
of little mixture that we're gonna use,
0:25
I've got fresh horseradish.
0:27
I'm gonna use one tablespoon of fresh horseradish in here.
0:32
And then I'm gonna add two tablespoons
0:35
of Worcestershire sauce,
0:38
like my friend at the county line in Austin, Texas said
0:41
many, many, many years ago.
0:43
I've got Worcestershire. I've got horseradish.
0:46
And then I have two cloves of garlic
0:47
that I'm gonna add in here.
0:50
And we're gonna need some salt and pepper
0:58
A little bit of pepper. Like a little bit more pepper.
1:01
So just going to get in here.
1:04
You don't wanna overwork your ground beef.
1:08
It breaks down and makes it kind of mushy.
1:10
So I'm just gonna twist it enough
1:12
to incorporate evenly through here as best as I can.
1:16
Especially with our fresh ingredients like garlic,
1:18
I wanna make sure that somebody
1:19
doesn't just get a garlic burger.
1:22
But I'm not gonna work it to death,
1:26
'cause we've got a lot of flavors
1:27
that are coming in here later.
1:29
We're gonna make six patties out of this.
1:31
I love to play this game,
1:33
see how close I can get to my number.
1:38
This isn't like a hamburger, this is a Salisbury Steak,
1:40
so I'm gonna let it have a little bit more
1:46
And that one's gonna be too big, I think.
1:48
This is too. I might have hit it just right.
1:51
Kind of roll it, shape it, leave it flat.
1:53
These are gonna cook for a while.
1:59
I have a superpower, but it's wasted.
2:03
I can normally tell you to the minute
2:05
how long it's gonna take to get someplace.
2:07
When we leave our house, my kids ask,
2:09
"What time are we gonna get there?"
2:10
And normally, within a minute or so, I'm able to hit it.
2:14
And also, a part of my superpower
2:15
is that when I'm working with food like this,
2:17
I can look at it and pull just enough
2:20
to where they'll all be about the same size
2:26
without having to measure it out or weigh it out,
2:31
And I can tell that this one
2:33
is a little bit bigger than his brother.
2:37
So this is our six patties that we have here.
2:40
Oh, Theresa, I didn't turn my pan on. My hands are dirty.
2:43
So I guess this is where we're gonna take a break.
2:45
I'm gonna wash my hands. I'm gonna get these into our pan.
2:48
We're gonna brown 'em on both sides.
2:50
we'll throw the rest of the goodness on top of it.
2:53
Y'all stick around. I'm a mess!
2:56
you can see I got my burgers browned off.
2:58
So next, I've kept some drippings in here,
3:01
I'm gonna add our mushrooms
3:03
and I'm gonna cook these down just for a couple seconds
3:06
and let them soften up.
3:14
And if you wanted to,
3:15
this would be a good time, you could also add,
3:17
I'm forever changing momma's recipes,
3:20
you could put your little onions down in here too
3:22
and let the onions and the mushrooms saute together.
3:28
Get all these nice and coated.
3:31
And to this, y'all, we're gonna add some flour.
3:36
And so, you know, flour,
3:38
this is gonna be our thickening agent when we put our,
3:42
we're gonna put some consomme and some thinner soups
3:44
in here with our burgers.
3:51
This flour in here with these drippings
3:52
is gonna create a little bit of gravy pour.
3:54
And you see how quick it thickens up.
3:57
So I'm not gonna sit on this very long,
4:00
get all this incorporated in.
4:03
And then we're gonna go in with our juices.
4:06
We've got a can of beef consomme.
4:10
I need to be working this too, while I'm stirring this in.
4:16
Let's turn our heat up just a hair.
4:22
Mom used to make Salisbury Steaks for us all the time,
4:24
and it was one of my favorite meals to eat,
4:27
regardless of what time of year it was.
4:30
And we also have a can of french onion soup
4:33
that's gonna go in here.
4:36
So we've got our beef consomme, we've got our french onion,
4:38
we have all the flavors that's cooked out of our ground beef
4:42
that we started with.
4:43
We have our flour in here,
4:44
that's gonna ensure this tightens up.
4:47
We getting down to it.
4:51
Now, we're gonna add our patties back into our pan here.
4:59
I'm gonna bring this heat, we're gonna bring it back up,
5:01
we're gonna get it on a boil, and then I'm gonna reduce it.
5:05
And this is gonna cook for about 20 minutes
5:07
until our burgers finish off.
5:10
Man, this is gonna be so good.
5:13
All right, y'all, here we go!
5:15
We got our Salisbury Steaks have been cooking down in here.
5:21
Y'all might have caught the episode
5:23
where I did some pork chops
5:24
and I said I would've thickened up that sauce,
5:26
I'd thicken this sauce up a little bit too.
5:29
But for all intents and purposes for us right here today,
5:32
let's take this hamburger steak for a test drive.
5:35
Man, that looks good.
5:37
All right, let's see.
5:43
I love mushrooms and ground beef.
5:45
How hot is this gonna be?
5:47
Every time, do y'all notice, every time I do this,
5:49
my mouth is burned already?
5:54
Mm, yes! Mm! (mumbling)
6:06
Tastes like fall. Tastes like my childhood.
6:10
Salisbury Steak is one of the easier things to do, y'all.
6:12
You and your family will love it.
6:15
Put some onions in there too
6:17
next time y'all cook it.
6:18
Cook down some onions with those mushrooms,
6:20
see how good that is.
6:21
Get you about five pounds of rice and go to town.
6:24
I'm Jamie Deen, y'all, this is "Good Food."
6:26
We'll see you around the kitchen. Mm!
6:31
Hey, y'all, it's Paula Deen.
6:32
Now, if you enjoyed this video, be sure to like it
6:36
and click the subscribe button as well as the notification
6:40
and bell to be alerted when I post a video.
6:44
Love and Best Dishes Y'all.
