My sister bought me one of the A Taste of Home cookbooks for Christmas this past year. I’ve made a few things out of it and so far it hasn’t disappointed me.
This was the first recipe I had to modify to make it FAF (food allergy friendly). It had both eggs and milk in the original recipe. It didn’t turn out too bad if I might say so myself. I ground some oats up in my food processor and then soaked them in a little bit of soy milk to replace the milk and egg in the beef mixture. I couldn’t really tell the difference myself.
The original recipe also had you cook the meat in the microwave. I haven’t tried cooking meat in the microwave, but I don’t really know if I want to. Meat and microwave don’t really mix for me so I cooked this on the stove top. I’m posting the modified version of the recipe.
- Mushroom Salisbury Steak — FAF Version
- 2 T cornstarch — I halved all the sauce ingredients
1 10.5 oz can condensed beef consomme, undiluted
1 8 oz package mushrooms, sliced — I don’t like canned mushrooms so I used fresh
2 t Worcestershire sauce
1/2 t dried basil
2/3 c oats
2 – 4 T soy milk
2 green onions, chopped
1 1/2 lbs ground beef
salt & pepper to taste
- 1. Saute the mushrooms in a little olive oil until they are soft. In a medium saucepan, whisk the cornstarch and consomme together until smooth. Add the mushrooms, Worcestershire sauce and basil. Cook over med-lo heat until thickened.
2. Coarsely chop the oats in a food processor until they are the consistency of medium sized bread crumbs. Soak the oats in the soy milk for a minute or two.
3. In a large bowl, combine the ground beef, oat/soy mixture, green onions and salt and pepper. Shape into 6 patties.
4. Heat a large skillet over med-hi heat and fry the patties in a little bit of olive oil.
5. Serve with mushroom sauce and mashed potatoes.