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Carondelet Kitchen Salisbury Steak

12/18/2023

Carondelet Kitchen Salisbury Steak
By Carondelet Kitchen inspired by Eric Kim of the New York Times

YIELD:
4-6 Servings
TIME:
35 minutes

In the United States today, most people might know Salisbury steak as a TV dinner. When made from scratch with just the right mix of Worcestershire sauce, ketchup and brown sugar, the tender beef patties smothered in gravy are a hearty, soul-warming staple. The original dish was named after Dr. James Henry Salisbury, who famously recommended eating it for health reasons.

INGREDIENTS

FOR THE STEAKS

1 medium yellow onion
3 tablespoons Worcestershire sauce
3 tablespoons ketchup
1 teaspoon packed dark brown sugar
1 large egg
Salt and black pepper
1 pound ground round
½ cup panko bread crumbs
Olive oil, for searing

FOR THE GRAVY

We always use leftover Mushroom Bourguignon. The recipe makes so much, and the leftovers are amazing as a gravy for this dish.

PREPARATION

Step 1
Prepare the steaks: Grate about a quarter of the onion into a medium bowl (you should have about ¼ cup of pulp). Set aside the remaining onion for the gravy. Add the Worcestershire sauce, ketchup, brown sugar and egg; season generously with salt and pepper and whisk to combine. Add the ground beef and panko, and with a spoon or fork, gently stir the mixture to combine without overmixing. Form into 8 small, oval-shaped patties about 1 inch thick, place on a plate and into the freezer for 5 to 10 minutes to firm up.

Step 2
Cook the steaks: Heat a large skillet over medium and add enough olive oil to lightly coat the bottom. Remove the patties from the freezer, add them to the hot oil and cook until browned, 2 to 3 minutes per side. Transfer to a plate.

Step 3
Begin slowly reheating the Mushroom Bourguigon in a large skillet.

Step 4
Add the seared steaks to the Mushroom Bourguignon and reduce the heat to continue simmering, basting the steaks once or twice, until the sauce is thicker and reduced to your liking, 4 to 5 minutes. Serve immediately and sprinkle with chives, if you’d like.

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Carondelet Kitchen Double Layer Pumpkin Pie

12/18/2023

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Carondelet Kitchen Double Layer Pumpkin Pie
By Carondelet Kitchen

YIELD:
6-8 Servings
TIME:
1 hour

A family favorite Thanksgiving treat!

INGREDIENTS

FOR THE CRUST
We use a graham cracker pie crust from the grocery store. I’m sure you could make your own, but why?

FOR THE FILLING:
4 ounces of cream cheese, softened
1 tablespoon half-and-half
1 tablespoon white sugar
1 ½ cup thawed whipped topping (we use COOL WHIP brand)
1 cup of half-and-half
2 packages of JELL-O brand Vanilly Flavor Instant Pudding and Pie Filling
1 16 ounce can of pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

PREPARATION

Step 1
Mix the cream cheese, 1 tablespoon of half-and-half and white sugar in a large bowl with a wire whisk until smooth. Gently stir in the whipped topping. Spread evenly on the bottom of the graham cracker crust.

Step 2
Pour the 1 cup of half-and-half into a mixing bowl. Add the JELL-O pudding mix. Beat with a wire whisk until well blended. This will take about 2 or 3 minutes (The mixture will be thick!).

Step 3
Stir in the pumpkin and spices into the pudding mix and mix well with a wire whisk. Spread the mixture into the pie pan over the cream cheese layer. Refrigerate for at least three hours. Slice and serve!

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Carondelet Kitchen Salisbury Steak

Carondelet Kitchen Double Layer Pumpkin Pie

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