Page 102 - 2019TOHCookbook

KOTLINSKI | NORWELL, MA | SERVES 18
This recipe is for a Salisbury Steak-type, cold weather comfort food. William’s great grandmother in Maine has been making this for years, and it’s his all-time favor- ite. She’s prepared it with moose meat, venison and ground turkey—all with good results—but the beef is everyone’s favorite.
INGREDIENTS
Steaks
3 1⁄2 lb. 85% ground beef
70 Saltine crackers, crushed
1 tsp. ground black pepper
1 tsp. garlic powder
2 large sweet (Vidalia) onions, finely chopped
3 cups milk
2 large cans mushroom stems & pieces, rinsed, drained, chopped
Canola oil (for frying)
INSTRUCTIONS
Gravy Topping
1 large (family size) can Campbell’s cream of mushroom soup
1⁄2 Campbell’s can of water
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1. Mix ground beef, crushed Saltines, black pepper, garlic powder, chopped onions, and milk in a large bowl.
2. Generously line 2 large 9 x 5 loaf pans with plastic wrap so extra plastic wrap sticks out from the ends. Evenly divide the ground beef mixture among the loaf pans and place on top of the plastic wrap, covering the loaves with the extra plastic. Refrigerate for at least 8 hours.
3. With the plastic wrap still on, remove the ground beef mixture from the loaf pans. Unwrap the sides and then slice each loaf into 1” slices with a serrated bread knife using a gentle but firm sawing motion.
4. Heat canola oil in a large skillet over medium-high heat. Brown each slice in the hot canola oil, 2 to 3 minutes per side, using a slotted spatula to carefully turn. Insides will still be pink. Fit slices tightly together in a large baking dish. Top with chopped mushrooms. (You might need two large baking dishes.)
5. Preheat oven to 350˚ F.
6. Whisk soup and water together. Pour evenly over steaks.
7. Bake for 45 minutes until gravy is bubbling and meat is no longer pink inside.
(A meat thermometer inserted into the center of a meat slice should read at least 160˚ F.)
8. Serve with mashed potatoes and vegetables of your choice. Enjoy!
NOTE: This recipe must be refrigerated for at least 8 hours prior to browning in a skillet – so prepare in the morning or the day before you want to serve this entrée.
POOR MAN’S STEAK