Salisbury Steak Recipe | Hungry Man TV Dinner Remake

Kent, what are you doing? I'm watching TV. Oh, you know, what's on TV? It's nothing more than Guess What Hungry Man's TV Dinner. I'm going to show you how to skip the frozen food aisle. Do it yourself and it will be the best. Come on, come on, me, the duke and the big boys are going to make this work for you. Hey, thank you all for stopping by camp and thank you sir for a beautiful day and the wind isn't blowing yet. There aren't many days like this in southwest Oklahoma, I tell you, but it's a great day to be outside and it's a great day to relive some memories and I'm talking about memories that got me through some tough times.

Tough times, but I always turned to this little meal because I really love it, you can ask Shan, I'll still buy it at the grocery store from time to time, but you don't have to go through the frozen food aisle anymore. Guess what a

hungry

man, yeah, that's what I'm talking about, the Salisbury

steak

, how much shame do you think I eat since you met me, this stuff, people have gotten me through some really tough times and I'm not putting these guys down at all, but friends. We're going to create or recreate all this food and make it even better than what's there and remember when frozen

dinner

s come out, how they called them TV

dinner

s now, why would you call them TV dinners?

Yeah, you could get that little tray of food a little bit, put it up there, put that down there and you can see. I love Lucy Fred Sanford, the Beverly Hillbillies. Gun smoke and having some of the best food in the world. So the people who come up with that stuff, hey, sure. It helped a lot of people bring a little goodness into the house, but we're going to show you how to do it, it's really simple and very easy, and everything we use will be listed in the little link below, without further ado. fuss let's get down to business let's talk about the star of the show yeah let's leave it to what the ground beef is yeah it is that's what I'm talking about we're using certified angus beef 80 20 a pound and a half.

Yeah, you can see in this little package there's two of these, but I guarantee you they're not that big when you're done cooking them, so we've got these two pounds here, oh sorry, pound and a half and I need you to get some. of this original seasoning, which there's nothing good about it, the only place you can get it is on our website and we hope you picked up some and enjoyed it quite well, so about that and then guess what we're going to do. We're going to use some dry mustard. Now I have made this with wet mustard, but I prefer dry.

Then we're going to have to eat some ketchup. That amount would be the correct amount if you were guessing some smoked paprika. I know. Everyone sees me pouring all this stuff out there and thinks this guy has no idea what he's doing or where he's doing it. He might even post something but the

recipe

and everything you need to know. This particular little meal will be listed right below and some of you had trouble scrolling down, scrolling, uh, printable

recipe

, click boom, what is it, it will take you to the blog. That's a fancy word I'm going to write for.

There are many recipes on the website. There you have all the recipes you will need to prepare happy meals every day. Now here we have two well-beaten eggs, yes, and I just want you to spread them between them and us. We're going to mix this up first before we add any of these breadcrumbs, so just put your hands in it, if you want to use a wooden spoon you can, we've got it all incorporated into the whale, so now it's time to dry it out. a little bit that will be breadcrumbs, so we'll start with a cup of plain breadcrumbs, don't buy any of the seasoned ones, I want you to get the breadcrumbs now, like when you make cookies.

I need you to put it there when we need it, so let's just squish it over here making sure we have it all there and more will be needed, so we have to have a whole cup. that folder there because with that egg we need it so that everything stays together wu hello it's a done deal, let's call it that, it should be configured in 30 minutes, friends, okay, so let me configure it here, I want to show you, something, look here, I don't know if you can see Shane, there's a little bit of sauce in there, you've seen me stop that, do a lot of soaking with a piece of bread, I'm talking about doing a good soaking. sauce and what's a pound of white button mushrooms, don't go in the backyard and get them out of there and put them in there because people that will make you see visions everywhere that you would think you have maybe like the zombie show or something, so stay away from a large white onion.

Now I need you to get you a cast iron skillet or Dutch oven that is deep enough to hold all of this, but friends, we are going to put so much sauce in it, so make sure it has a deep side wall. Well, the onions and mushrooms are ready and the butter has melted, so we're going to add a little bit of oil in there because we need some and I sure liked it. of avocado oil and let me tell you guys, this is Bertha, don't put plastic in there on the hot part, go mushrooms and butter and you can hear that sizzle, it's a good sound, and we're going to cook this.

Until there, the onions become very translucent and then the mushrooms turn golden, that's what I'm talking about, so at this point we have to season all this goodness a little, let's not take too much. We're going to add about six tablespoons of flour to this because we want every time we have that liquid in there to thicken automatically, so put a little bit in there at a time and stir it around to make sure everyone's well coated. and you've probably done it on medium heat in the house, that's what you're doing. We have about five cups of beef broth.

If you can find it, I would say buy the low sodium kind or even get what says meat broth with bones. broth that's really because it's going to have less sodium in here because we've got a little bit of salt in this we've got a little bit of salt in the meat hey I'm just trying to take care of your health here in the new year so just add that in there make sure that all those things that are there at the bottom go back to their original place and that's the goodness that I like to forget, it's a really very good year, we had some red wine, now you can use white wine for this, but I really like I like to use red wine I think it makes it a little better and you know it's good when it's in a plastic bottle yeah and it says sutter at home now I don't know where sutter lived around here that pile of wood could have lived right there but he I thank you for leaving this little touch of wine here.

Duke is trapped in the wood pile. Duke, hey, can you get out of there? Hey, get a spoonful or two of red wine in, gotta have it, people just got it. Then we're going to put some of that sauce on, since Justin Wilson was saying that Lee and Perrin are uh-huh and it's all about that amount, what's the right amount, but you're probably wondering why we didn't do that. the meat first and then make the sauce and pour it over the meat friends, let's make the sauce first, pour it, put the meat back here where all this good fat was, cook it a little, brown it and then you pour the sauce on top, that's right how it's done so we're going to put this over medium heat let it come to a bowl pretty good until it thickens and then we'll take it out well folks that's what I call.

It's simmering and you can see the consistency that the tripe has because when we put it back in there with the meat, it's actually going to cook a little bit more and get a little thicker, it's too bubbly, hey, that's all that flavor that comes out. When that gets to that point, I need you to transfer it to a glass jar type container, something and that's very good. Right now, you should try to put all of that in there. You can set 30 minutes. He did it and we have. Now I need you to divide it into, I would say, six equal parts to start, we'll see what we come up with.

Duke is watching closely to make sure my math is really good. Knows all about this stuff, he makes a point that I wanted to tell you before you start on this endeavor: if you're going to work with raw hamburger meat like that, if you get your hands a little wet before you start, don't do it. Stay so close to you. I need you to flatten them and then I need you to turn them into a long oval. Yes, I do, and that same dutch oven or skillet you were using. I need you to go ahead and just take two tablespoons of butter and drop the same fat in there, everything that was going on, put it somewhere warm and let it melt and let's make more of these Salisbury

steak

s, the griddle is hot and the butter sizzles. so it's time to add these little meat babies in here, that's what I would call a boatload, everyone's in the life jackets, they've strapped in and we're ready to go to town, let the frying begin, now we're just going to cook these. about two or three minutes on each side until we get a nice golden color and that's what the butter really helps us do with the breadcrumbs and everything in there is going to make it brown and give us a really good color.

We'll turn them over, do the same thing, and then give them a bath. Yes, we are friends, we will let you have some of that delicious sauce. There will be the happiest meat in the world. The meat has browned. on both sides and it's time to let it swim in the goodness that is a prettier sight right there you hear that meat laughing saying "go ahead, we love it, it's a good thing, now one thing I'm going to tell you, let me get this straight." out of the way, I need you to just fish there and pick them up just to tie them up and put some of that sauce under them because you don't want to lie in bed without sheets, right?

No, they need to. get some of this good love under them and I need you to put it on low heat now folks, that's pretty hard to do with Bertha and sometimes, you've all seen her do it, she wants to keep it all that way. we're going to put it up here on what I call the slow cooker side because she's really going for it and while we're doing all that, remember that photo showed mashed potatoes, green beans, a brownie and this. nice steak with that wonderful sauce, well friends, we'll have it all too, so I think we should prepare the green beans.

I bought about five pieces of that thick cut of bacon, cut it up there, and let it brown. Friends, now I will give you a tip about green beans. If they don't have anything frozen that they can put in fresh or if they have any cans that they can put in fresh, get them some good frozen green beans, the best I've ever used. They come from Sam, big, long, French green beans, and they're really good, but I love some of these from a bird's eye view and the fresh ones are always better than the canned ones.

You buy them at the store, so we're going to throw them there now. You might be thinking that anyone can cook green beans. Yes, I hear you, but no, no one can just cook them the way I'm cooking them because I've never given you the recipe yet, but guess what your lucky day is that I'm going to give you. I'm telling you today, people will add water in there right now, let's get us some chicken broth, that's what I'm talking about because that's what makes them good, you just want enough to cover them and then what I think. makes green beans the best in the world it's the original seasoning we made to feed a mini football player this food here with green beans they think it's the best thing you've ever made stir them up a little we're just going to Cook until you like to see that guy who drove through the hail storm, what was his name, who Dante, here we come, so hold on, friends, this meal is about to be prepared, you have reached a good point of boil and they've reheated the chicken broth, so "We're just going to drop three and a half to four tablespoons of butter in there because they have to have it and, folks, just a little bit of liquid smoke.

Remember, I've always told you said this is as potent as snake venom. It's just a little. Wow, that's enough, I guarantee you'll be able to try it, let the butter melt, we'll try it one more time for seasoning and, wow, dinner. This

hungry

man is about to get ready, there you have it folks. Hungry man's meal now I'm talking about, this is a complete meal, mashed potatoes, green beans, that good Salisbury steak with the most delicious sauce ever and a brownie for dessert, so where do you think we're going to start ? one line and that cuts like butter, I'm talking, that's an attractive bite there with the mushrooms and onions, make me do the hungry man dancing namaste, I'll stay until I finish this dish, I promise you where it is. the culinary help culinary there's a culinary there's the oven now wait, wait, let's have some manners today okay, there's yours, wait right there, good boy, good boy, yes, he's so athletic, he's very grateful, many people , that was easy and all.

It was good, but don't forget that the dessert, so the little brownie recipe will also appear below because I'm saving it until I finish all this stuff, but well, everything that we use will be down there in a little recipe that you can see down there . Click on it and you can access it, manHungry, thank you Mr. Hungry for letting me know about this all those years ago, it's a big day in the neighborhood, but it is. An even better day when I'll be able to say hello and tip my hat to all of our service men and women and all of our veterans. and all those who are keeping us safe right now, those people who are fighting greed, I mean, they are on the front lines and they are getting I'm ready, wait, friends, the good news is just around the corner.

Good things are turning on and praise the lord. Pass the cookies at the Salisbury Steak and guess what I'll see you at the Salisbury Street Tree. Break it and light it. What happens on television? What are you going to do? Prepare the Salisbury steak edge. He told me to give him a clip.