Salisbury Steak
Salisbury Steak
Ingredients
10 1⁄2 oz can Campbell's French onion soup
1 1⁄2 lb ground beef
1⁄2 cup dry bread crumbs
1 egg
1⁄4 tsp salt
1⁄8 tsp black pepper, ground, to taste
1 tbsp all-purpose flour
1⁄4 cup ketchup
1 tsp (up to 3) worchestershire sauce, to taste
1⁄2 tsp mustard powder
1⁄4 cup water
Directions
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties.
Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.
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Mom’s Goulash
Ingredients:
1/2 lb macaroni
1 1/2 lbs ground beef
1 large onion, diced
garlic salt, pepper, chili powder, & hot sauce to taste
2 (14.5 oz) cans whole stewed tomatoes, undrained
2 tablespoons ketchup
Tomato juice as needed
Instructions:
Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven. Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed. I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.
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Vanilla Buttercream Frosting
Ingredients
3
cups powdered sugar
1/3
cup butter or margarine, softened
1 1/2
teaspoons vanilla
1
to 2 tablespoons milk
Directions
1 In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
2 Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
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