I'll let you know. I might end up going my own way if I don't like it or trying a different recipe. I probably should buy an On Cor or Banquet brand to refresh my memory.I'll try that recipe. I've never found one yet, recipe, that mimics the frozen flavor of the Con Agra brand. They're like Micky D's, it still tastes the same 50+ years later... (Con Agra, not Micky D's.)
and then you had to go and spoil it all by saying something stupid like it goes great with peeeaaa's
I'll add more details tomorrow since I improvised, but it was damned good. I will say, I cheated and used a gravy packet in addition to onion powder and garlic powder (and Better than Bouillon beef stock base) to the gravy, and it was so similar to the Salisbury steak gravy that I remember--but the patties were much different in texture, much softer and a lot better!
Brocolli in coconut and peanut sauce maybe
Okay, so a few things I did differently than the posted recipe for the patties: I scaled it in half using 8 ounces of ground beef instead of 1 lb, but the recipe calls for 1 egg. It's hard to half an egg so I just used the whole thing. I also sauteed more onion and garlic than the recipe called for, as I didn't cut that in half, either. But I am not a fan of fillers, so I used less bread crumbs, so the patties were rather loose and moist (which resulted in very tender bites, which was great!). As a result, I cooked them a lot longer than the 1 minute per side that the recipe stated to do, and when I added them to the gravy mix with a large spatula, I was careful to just spoon the mixture on top of each patty and not disturb the patties too much (so they wouldn't fall apart). I covered the skillet and let them simmer to get hot and absorb some of the gravy. It was really, really good. The goat cheese infused mashed potatoes gave a nice tangy contrast. I think next time I might add a little dry marsala wine after cooking the meat patties. It just seemed like it would have been a good addition in flavor. I will make this again for sure, and likely I will just opt for the 1 pound of ground beef instead of cutting it in half, because my DH absolutely loved this dish (will eat leftovers) and called it "an elevated Salisbury steak" with a chuckle. We eat very late dinners (10 pm or later) so we go for small portions, but both of us were tempted to get seconds of this one. True comfort food!
But gluten?SandwichShortOfAPicnic likes loose meat sammie's so should note the recipe.
Forgot she's gluten free zone.
I have a friend whose husband is gluten free and I made him some meatballs once using gluten free bread crumbs. He thought they were good, I thought they were awful. I hope that the gluten free zone has improved since then (about 7 years ago).
It's hit and miss. You can't just go and buy a for example a loaf of gluten free bread thinking it will be ok. Some of them are still awful and some of them passable. It takes times to get to know that out of 20 products only 3 will be edible and which ones those are.
