I made this tonight with mashed potatoes and steamed broccoli drizzled with butter. We ate in the living room on our TV trays. Our show of choice….Gunsmoke. My hubby and I are both 65. It was delicious! And I feel a little sorry for those young-uns out there that never got to experience this as a child. Thank you for taking me back to the simpler life! 🥰
Newly divorced dad here, i just wanted to thank you for this recipe. Im making it for the 2nd time this past couple weeks bc the kids absolutely loved it! Theyve been asking me to make it again ever since the first time. The only difference with my version was excluding mushrooms. I just used more onions.
So delicious I decided to x4 this recipe, made a huge batch of mashed potatoes and got some frozen corn.. and then I made 16 actual TV dinners!.. froze them and now I can reminisce the old days and have a good quality Salisbury steak. Microwave the frozen dinners for 3 min plus 3 min, resting a bit between. What a treat, and now I don't have to cook every night.. they are waiting for me in the freezer. This gravy is to die for.
Cool..... There is something sort of nifty about that dish... Don't know what it is, but it does seem to fill a sort of crazy need we seem to have from time to time... Perhaps that is known as "slumming"?...... 🤣😅🤣😂😂😂 Hey, at least it ain't hurting anyone asides Swanson's and Banquet.... or Encore.. Boy have they gone to crap.......... And overly expensive too... Used to like those lil' pot pies every now and then also..... $1.80 ea. now!!!! Crazy!!!! Take care girl.....
I’m 50 and this dish is my childhood! 💕❤️ TV dinners were so exciting at my house! My mom was a single mom and we would eat TV dinners while watching Miami Vice 👍 I can still hear the theme music now .... and every. Single. Time. I would burn myself while unwrapping the tin foil 🤪
Hrmmm... I don't think they've been gone that long, have they? I'm quite a bit younger than you are and we ate them when I was a little kid. Just wondering...
Miami Vice 😳 Dang young man! I’m thinking more like Mr. Ed and the Ed Sullivan Show. The Beatles in 1963, 🤦♂️. My parents thought they were ‘weird’ and needed haircuts. 😁🤣 I loved the Salisbury Steak TV dinners 😋. That was a long time ago in a simpler and more gracious world. BTW, 67 now 😳😁.
@@Silver.Forest I'm sure I wasn't the first, lol. There are probably dozens if not hundreds of people remarking on it. One of the funniest lines ever and so well delivered!
The best part about those Friday night date nights my parents always took were the fact that we could choose our very own TV dinner, whatever we wanted! and indeed we watched Ed Sullivan with the babysitter when they were out. Salisbury steak on a metal TV tray you were my go to! I have GOT to try this recipe!
Chef John, I noticed that you weren't eating your green beans. Finish every last one or you don't get a cup of Jello with canned fruit cocktail in it for dessert.
I hope you know that those "aspic" dishes and desserts have been making a comeback lately! Ugh. Gelatin comes from the hides and hooves of animals. You can use agar instead, which comes from sea vegetables... and agar gelatin doesn't melt at room temp, the way gelatin does.
Used to hate any form of vegetables when I was still very young. These days, I'd gladly finish any and all vegetables like greenbeans on my plate(except bitter-lemon, yuck!). They're quite delicious and sometimes my body just looks for them when I'm feeling weary and fatigued
John, you never let me down. I made this last night, and it was flipping fantastic! The only changes I made were I added some minced garlic to the veggies after they were browned, and I added a little kitchen bouquet because the gravy wasn't as dark as I like. I have made several of your recipes over the past year, and all have turned out excellent. Please keep up the good work!
I made it too - I added some more pepper and thyme to the gravy and it was the best ever. Gravy is one of my favorite things and this is the best I've ever made.
Salisbury Steak with mashed potatoes and mushroom gravy has been a Top Five favorite meal of mine since I was a young boy. And yes, I can vaguely recall watching The Ed Sullivan Show with my parents on Sunday nights, after dinner. Thank you, Chef John. Stay safe.
I remember binge watching these videos while high. The inflection and tempo of his voice hit even harder. I fantasized about hiring him as a chef for a week.
The 70s lunch ladies still made a far better Salisbury steak than what we got in those gawdawful foil tray TV dinners. I don't see how anyone could remember those fondly! Today's TV dinners are a big advance, being at least up to lunch-lady quality.
Three, and my aunt two doors down got a couple of more (PBS and what would now be Fox entertainment), so I was at her place a lot for Doctor Who and Star Trek: The Next Generation.
I've never made Salisbury steaks before This was the best Salisbury steaks I've ever made! I avoid ketchup so I used tomato sauce, a little honey and chili powder. It was seriously awesome.
Forgot to mention how much I admire the gravy recipe, especially the way you cook them in the butter which returns after the water evaporates - so brilliant! I believe you have completely solved my gravy issues for life.
This was an amazing recipe - totally brought back memories of the late 60’s - 70’s with the TV dinners (as a kid we thought they were a treat). It’s the ketchup and Worcestershire sauce that’s totally transforms this from a standard hamburger steak! I did add a quarter cup of finely diced green pepper to the meat as I seem to recall seeing flecks of something in the meat from the TV tray experience. Delicious. And the gravy is a killer - will totally do this again! Thanks Chef John.
You are amazing! I have been trying to get my Salisbury Steak “right” for most of my 60 years. This looks like it is perfect and of course, I take your word for it. Thank you so very much for another wonderful dish. Blessings from Texas 😩🙏
Added a tsp Garlic Powder to meat mixture and 2 cloves of Garlic to the frying onions pan sauce. Did add some MSG to meat & gravy mixture. Also added a heaping tsp Better Than Bouillon Beef Stock to the meat mixture. Wife said "It tastes so beefy and delicious. Meat paddies are moist and juicy with a great flavor. You can make this for us anytime". I guess that says it all. Served with/over Mashed Potatoes. Thank you again Chef John for another wonderful recipe and meal.
I'm dating myself, but as a child, I remember when they came in foil and were cooked in the oven. They were much better than the current microwave ones in plastic (or at least they were according to my childhood memories). I remember eating them on a TV tray in the living room at my grandparents' house back in the early '80s.
@@skyhawk_4526 My mother was a great cook and owned a bakery when I was a kid. We sat at the table every night for a multi course meal. Aluminum Swanson on a tv table for 60 Minutes, Wild Kingdom and Wonderful World of Disney was a special treat.
Totally agree, they are a guilty pleasure. I cooked for years in a higher end restaurant and wow people to this day at home but I still love things like this. A crispy Totino’s frozen pizza ranks up there pretty high as well.
I'm in. My son was so excited for steak, then disappointed it was hamburger, then over the moon once he tasted it. He asked if that's how it was when we listened to radio back in my day. He will be ungrounded in 2022.
@@leelaural You could use them, although I never have for mushroom gravy but you'd have to rehydrate them first. I've used them in other recipes though and they worked well. There are many videos on youtube that shows you how to rehydrate them along with quite a few recipes. I hope that helped :)
We don't have foil tray-packed TV dinners anymore (remember the peach cobbler?! ) They took maybe 45 min in the oven and we had 7 TV channels in Detroit (UHF and VHF and CBC from Canada.) Those days are long gone. But we do have Chef John right now. Very Grateful.
I was born in 1948 so I was just the right age to enjoy a not great meal of a TV dinner in front of the screen. But we (except 1 brother who wouldn't touch anything with onion in it) ate every bite. Salisbury Steak was my favorite and to this day I still love it. I definitely will be trying this recipe. Thank you for another great video of a fantastic recipe.
Blast from the past. This was one of the first things I learn to cook. So proud. I was 12. But Chef, they never looked as good as the ones in this video. My favorite quote, "It doesn't matter, cause he's dead." Love this channel
Today I *finally* made this recipe and it was amazing. I served it with mashed potatoes and stewed pears, which I thought were a beautiful sweet and fresh contrast to the richness of the mash and the gravy.
@@rosxjun Here's a recipe for typically Dutch stewed pears. It's presented as a dessert here, but traditionally they're served as vegetables to your meal. Hope you like it. th-cam.com/video/k20x18Ya-Kk/w-d-xo.html
I just tried this and it's the best thing ever, hands down. Although I'm not a fan of meat loafs so I just made some pork scotch fillets in the oven instead because I loved them. I still used the ingredients listed for the loafs (sans egg and crumbs) just as a marinade, and simply poured the gravy over them once they were done. A bit of sauerkraut on the side, good god. I will never walk again. I'll just spend the rest of my life rolling like a ball. Thank you for sharing!
I found myself thinking about and craving a salisbury steak dinner and found myself here, for how to do it. As I do all the cooking in the house, I asked my wife if she would like to have it for dinner and she flipped out, with a massive "yes". I had no idea that she loved it so much, so I will be making it today. Can't wait to try Chef John's recipe. Looks delicious.
This is an awesome recipe.. I made it too, but had to "age and marinate" the ground beef for two days as wife would not eat beef on Good Thursday and Good Friday, but hey, it's all for good. Came out delicious as you'd expect but I have one recommendation: do not go overboard with with the Worcestershire sauce on the gravy ! stay with the safe 1 tbsp and all will be right. But if you do, you may want to add a tablespoon of sugar to counteract some of the acidity. Also, stay with 10-12 mushrooms if they are large like 1/ 1/2 inches... and 3 cups of the broth produced a lot of gravy/sauce... which is not a bad thing. 100% recommended.
I just made this, and my boyfriend loved it. I am surprised at just how good it was since I have NEVER made this dish before. Just follow his instructions and BAM, great. I eat later in the evening and I am going to chow down when I do! Thank you for sharing such a yummy meal! Edit: I wanted to let people know that I added slightly to much broth to my gravy (my fault) as it was slightly to thin, so I added a few tbls. of a cornflour slurry and it came out great.
This is a great idea. I'd never thought about cooking it backwards, but it's ingenious. You'd get a much better tasting gravy being able to brown the mushrooms and onions for longer!
I just came back to say that I've been making this delicious, easy and comforting dish regularly since you posted this recipe, and it never gets old. It's one of those timeless classics, and I also make it for my non red meat eating wife using impossible burger and a combination of the Better than Bouillon "not beef" base and their sauted onion base. She will eat fish, so the Worcestershire sauce is ok for her. It's great that way too. Every once in a while I feel the need to thank people who just made my life a bit better.
I've made this several times and it always comes out awesome. Sometimes when I make 4 batches, I just quadruple the ingredients, make the gravy 4 times and mix it all in a bowl for a consistent taste. Put it in aluminum pans, place in freezer for later use, or just toss it in the fridge for the next day. I will say though, the gravy for his amounts take almost twice as long to reduce.
@@samuelhowie4543 Yeah, I kinda was thinking of that. Maybe they could have some scrollwork done to them to make them fancier. But, then, they'd be trouble to clean. Still, I'd love to see Chef John do a TV Dinner series, as Mason suggested.
I made this recipe had to add onion powder and garlic powder to it everything else the same.....my husband said it was the best Salisbury steak he has ever eaten....thank you Chef John
Out of this world delicious. I made this for lunch again today and the steaks were so flavorful and tender, we didn't even have to chew! I served with mashed potatoes , which is, of course the perfect side dish. People, follow this to the T and your whole family will be begging for you to make it again and again.
Looks good Chef John. Thanks. I'll add it to my list of your great comfort food recipes. We were poor when I was a kid and a Swanson turkey dinner was a big treat. Sometimes we even had olives to go with it. 😄
i think that was parsley. It used to be a default herb/seasoning/spice used in damn near everything. They always used incredibly bland parsley and/or overcooked it so it was usually devoid of any flavor, I've always assumed it was a decorative thing and to fool people into thinking they were getting some vegetables in their mystery meat. Fun fact: my oldest friend was in jail for a short period of time in the late 60s or early 70s and was on work detail, since he was about 200+ pounds of lean muscle they had him hauling in the meat for the kitchens. The county had him hauling in road kill to be ground up for the jails salsbury steaks, meat loaf, and hamburgers. He said that was the closest he's ever come to going vegetarian in his life.
@@arthas640 You're right in that it was curly parsley. However it wasn't intended to be bland; it was intended primarily to cleanse the breath of any hint of onion and (horrors) garlic. Jalapenos weren't available in most supermarkets in the 50s, especially outside the US Southwest.
When I make my Salisbury Steaks or Meatloaf, the only Parsley is the sprig of Curly Parsley placed on top as a decorative garnish. Can you imagine a junior/middle or high school doing that? Mine did, it was a regional vocational technical high school and the Food Trades department ran the school cafeteria. This was back in the late 1960's and early 1970's. Everything is different now with the regional school board all worried about gender equality and CRT. You had students cooking for students, with supervision of course, and when you are cooking for your fellow students you had better do it right or move to another state!
Lazy Dog restaurant chain offers TV dinners to go and the best one is Salisbury Steak. They're all delicious though. And yes, they come in an aluminum tray.
Thank you Chef John! This came out delicious! Wow! My hubby and I both are way past the 50 age marker, but I have never made this before so we couldn't wait to try it. We don't have TV trays (anymore), but we watch TV every night during dinner. You're the best!😄😋😉
Who could have a problem with that? Doesn't everyone have a kitchen drawer set aside for straight edges, assorted drafting triangles, and other essential tools for producing food geometry?
Sorry-I like Swanson's TV Dinner better.... KIDDING!! Chef this is one of your best recipes ever. I'm 75 so I grew up with Ed S and TV dinners with the family in front of the 15" set. (We moved up to the 21" around the time Ike was re-elected). Thanks for the video and bringing back all the memories with your great TV dinner.
As a longtime, loyal follower, I have to say you have some of the best recipes online. I also want to thank you very very very much for not jerking people around to get the recipe like some others. Thank you again.
This came out great! I still soaked the breadcrumbs in milk out of habit but followed the recipe in every other way. Definitely homemade or high quality stock is essential. I portioned out the remaining patties, mashed potatoes and carrots in 3 compartment Tupperware, which looks a little like a TV dinner tray lol. Reheats nicely, I like this recipe.
Just made this with some buttery mashed potatoes and french cut green beans. My dog was going nuts when I was cooking and my son scrapped his plate clean. He doesn't like gravy but because this had mushrooms in it, he sucked it back. There wasn't anything leftover. Thanks for the recipe! It's a keeper.
I just finished making this. YUM! Notes to follow Was it worth it, yes, but it was time consuming (more so than I thought, but I doubled the recipe). Okay, I doubled the recipe and pretty much followed it, but like most I added a little garlic powder and onion powder to the meat mixture. I’m glad I did. I used 2lbs of meat and 2 eggs. I don’t know why I only used two eggs, but it worked out well. For the gravy I just used one medium large yellow onion. One large and one small container of white button mushrooms. I didn’t count the number of mushrooms like the recipe. It was a lot of mushrooms, and it took FOREVER dry out and brown; like 45 minutes. I used one full carton of Kitchen Basics Beef Broth which has the lowest sodium of any I could find and one can of Campbell’s Beef Consume. Perfect amount of sodium for a double recipe. But it took FOREVER to reduce down, like 30 minutes and I had it cranked up. Finally it was time to brown the patties (which were thicker than they should have been so 6 of them...yes, 6 not 8, could fit in the pan), and like Chef John said they brown up quickly. I did take a moment to remove some of the fat from the pan before I put the gravy in (because this is such a healthy recipe) and then simmered on medium until the patties temperature was 160ish. Some were less, those will be for leftovers! I wonder if it would have taken so long if I didn’t double the recipe? Maybe all the time for the mushrooms to reduce and the gravy to reduce would have been less. But the gravy really needed that reduction. I didn’t have high hopes when I first put the beef broth in, but boy oh boy did it get better. I’m glad I made it and I’m VERY glad I have two more meals. That made it worth it. Not sure just one more meal of leftovers would have been worth it. Maybe if I knew how long it was gonna take I would have picked a better day to do it and been more relaxed. I’m only cooking for two, if you’re cooking for a family this will be gone in one night and every single bit of the gravy will be gone. Hey, at least there’s time to make homemade mashed potatoes while everything’s reducing!
I made this exactly as presented with mashed potatoes and grilled asparagus.. OMG so good! The recommendation to not overwork the beef is key. The texture was much more pleasing and moist.
@@charlesatlas9123 I have a huge Montgomery Ward's micro and it is in the basement. My kitchen is just 8' x 9'. You and I agree. My microwave is used maybe once or twice a month.
@@gena7359 , We got one in the early 70's when I was a teenager , as a matter of fact a friend told me just the other day he remember when we got it , We use to eat TV dinners in the early 60's when we were kids , had to cook them in the oven way back then , lol .
I say, ma'am, that's a great story, thanks so much for your time. Uh, one more thing, though. You say you made the Salisbury Steaks and you ate them while you were watching an episode of Columbo? But that show went off the air in the 1970's, and Peter Falk, bless him, he's dead. So could you explain to me how you came to be watching that 1970's television show while eating these two thousand twenty Salisbury Steaks, which are separated by fifty years? _(Just my text impression of the great detective. Thanks for posting!)_
I made this tonight with modifications based on my pantry. Used chicken broth for the gravy and crushed petit toasts for the bread crumbs. I had extra lean ground beef so I added a slice of bacon minced. WONDERFUL! Perfect recipe. Thank you Chef Joon!
I made this last night and my gf who is from Columbia and has never had Salisbury Steak just loved it! I enjoyed it very much and not surprisingly it is a much finer dish then what you find in most diners.
I miss the real tv dinners , the Swanson in the aluminum tray. I'm a child of the 60's. Yes only 3 channels, and they would go off at midnight or so usually playing the national anthem
I miss the variety of ethnic meals we used to have, compared to now, but both aluminum and plastic trays leach chemicals into food when they heat up. Bec of that I rarely eat frozen meals anymore, and thank goodness they were a very occasional treat while growing up.
Oh yeah we ate enough of those in the early 60s. Mom would save the aluminum divided tray and fix dinners for Dad from left overs for him to take to work. Good times....
I made this yesterday and was thoroughly impressed with this recipe. In order to make it a little more authentic of a TV dinner I did make instant mashed potatoes. 😊 Plus I use canned salt free cut green beans. Wonderful comfort food and some fun memories. Thanks for the recipe and yes we did 🎼enjoy 🎼 !! 😄
the gravy looks good. we have smth similar here in germany, called jägerschnitzel, which is just a schnitzel with a mushroom gravy (and sides ofc, mostly spätzle)... i dig it
I'm from Berlin and for me Jägerschnitzel is something completely different - Jagdwurst breaded and fried, served with tomato sauce. One of my childhood favourites :-9
This brings back good memories of my dad and me at home while Mom was at work....we would have TV dinners and canned biscuits. No microwaves then...everything in the oven. He always doctored up the dinners with a little Worcestershire sauce, butter, onion Etc
The king of frozen dinners was the Swanson Italian Style Dinner. Lasagna, chopped spinach, apple/peach compote and Tortoni pudding! In the late 60's Swanson was king and they made the most awesome TV dinners! Remember the last time a TV dinner came with...soup? Golden age, man! Nowadays, though...Stouffer's Salisbury w/Mac and Cheese!
I’m on my way to the grocery store for the ingredients I need. I want to make this for my fiancé for dinner. He really deserves a good, home cooked meal. Thank you for this. New subbie here♥️
Made this recipe for dinner today. My family LOVED it! No leftovers. This is now a family favorite. The gravy took a little longer to make than the instructions indicated, but it was well worth it. The gravy was amazing. I used grass fed beef, and what a difference it made for the steaks. Happy camper here.
This is so simple, but I never would have come up with it myself. How does the gravy get so dark and rich? Honestly, it's the best thing I've eaten all lockdown. Thanks John.
No one's gonna want to go out to eat after all this C-19 bc were all chefs now. I try making some of his stuff from time to time. But it never looks like his. Still delicious mush tho.
Yum!!! I always use a big enamel cast iron skillet, cook my burgers first then use that pan with all the grease to sauté the mushrooms and onion! Only uses one pan and SO much flavor, don’t waste it!!! We loved this recipe! Served over rice, simple, hearty and flavorful!
Never got why, people hate peeling garlic, I like it, smells nice, and it beats the heck out of chopping onions, It's just a matter of perspective, I guess.
One of my all time favorites. As a kid whenever i went to Horn & Hardarts this is what I had, the only difference is that I had it with their famous baked beans and home-fries. Yum! Anyway, you helped me decide what's for supper tomorrow.
OMG my aunt would take me to Horn and Hardarts, what a treat for a little kid! What a memory! Bitter cold outside, warm inside the place, and she'd let me pick anything I wanted! Once a lady on the other side waved at me and smiled through the sandwich compartment! A full meal for nickels and dimes! And I adored my aunt. And then there was Peter Shickele's musical composition from his P.D.Q. Bach album entitled "Concerto for Horn and Hardart." The water pipes kept needing to be tuned. Is that too obscure for this audience? ;)
My mom and aunt would take us to the H&H on Market St after Christmas shopping at Gimbels. Even now when I ask my wife to make the H&H special she knows I mean meatloaf, peas and mashed potatoes smothered in gravy.
I tried this recipe and eventually used it with a group of friends. They knew I lived in the UK while at university but, since they all knew about Salisbury Steak via the Fallout games, I decided to change the name to "Cornish dinner steaks" (I was in Somerset, which I told them was somewhat close to Cornwall - thought it would lend some credibility). Not one of them said that is was a "cheap ground beef" dish, and instead complimented me on picking up "posh, aristocratic cooking, old boy!" They're not what I'd call the most selective of eaters, but I've been too embarrassed to tell them the truth. So congrats, Food Wishes: the recipe is great!
You are amazing, Chef John! I have occasionally watched your videos since 2007 and still remember the first ones you published on TH-cam. God bless you.
Wow.. I made this dish last night and my guests said it was better than any restaurant could make. I'm a good cook and enjoy good food. Chef John's recipes are spot on ! I've made his pizza sauce and Xmas pizza. Tasted just like what I've been eating out for years. Thank You chef John..
Made this for dinner tonight, made a few small changes. My wife bought some dried mushrooms online so I rehydrated some and used the leftover water to help make the gravy for which I used Better Than Bullion. Because of that I used no other salt, otherwise following the recipe on your site. You have no idea how hard it was not to gobble up two steaks- wife and I had one each and the others will be tomorrow's lunch with maybe some rice. It brought back memories of TV dinners for sure, but for sure they were never this good.
I made this tonight with mashed potatoes and steamed broccoli drizzled with butter. We ate in the living room on our TV trays. Our show of choice….Gunsmoke. My hubby and I are both 65. It was delicious! And I feel a little sorry for those young-uns out there that never got to experience this as a child. Thank you for taking me back to the simpler life! 🥰
Great comment!
Yessir, those were some good days...
No butter. Olive oil, lemon juice, salt and pepper is all you need on broccoli.
@@pauljordan4452 hmm. I’ll have to try it your way. Do you mix the oil and lemon juice before you put it on the broccoli?
Are you sure you were not at my house. LOL Sound like me and my hubby.
@@cperm1 No, I microwave it, mix in the olive oil and season it. Four minutes will do because it has to be crunchy.
"It doesn't matter he's dead"😂😂😂
Chef John is officially a savage😂😂😂
That line was epic!! 👏🏼🤣
😂
I cried I laughed so hard
Word!! 😂😂😂
You are after all the cheeky bloke of your morbid joke.
Newly divorced dad here, i just wanted to thank you for this recipe. Im making it for the 2nd time this past couple weeks bc the kids absolutely loved it! Theyve been asking me to make it again ever since the first time.
The only difference with my version was excluding mushrooms. I just used more onions.
So delicious I decided to x4 this recipe, made a huge batch of mashed potatoes and got some frozen corn.. and then I made 16 actual TV dinners!.. froze them and now I can reminisce the old days and have a good quality Salisbury steak. Microwave the frozen dinners for 3 min plus 3 min, resting a bit between. What a treat, and now I don't have to cook every night.. they are waiting for me in the freezer.
This gravy is to die for.
Cool..... There is something sort of nifty about that dish... Don't know what it is, but it does seem to fill a sort of crazy need we seem to have from time to time... Perhaps that is known as "slumming"?...... 🤣😅🤣😂😂😂 Hey, at least it ain't hurting anyone asides Swanson's and Banquet.... or Encore.. Boy have they gone to crap.......... And overly expensive too... Used to like those lil' pot pies every now and then also..... $1.80 ea. now!!!! Crazy!!!! Take care girl.....
Wholesome
I wonder why onion is not added to the hamburger??
Save your tv dinner trays and reuse!!
Now you’re cookin w/ gas!!
Figuratively speaking 😋
I remember my dad - also a professional chef - making Salisbury steak at home. He'd use an empty, clean sardine tin to form his patties.
Mike D'Amour that’s a great idea. I always have trouble making my patties look like steaks. I’m going to try that. Great tip thanks
That’s a fantastic tip!
Great tip! Cheers to your father, im sure he is an awesome person!
Genius.
Damn. Didn't read this properly and used a half-empty, dirty sardine can.
I’m 50 and this dish is my childhood! 💕❤️ TV dinners were so exciting at my house! My mom was a single mom and we would eat TV dinners while watching Miami Vice 👍 I can still hear the theme music now .... and every. Single. Time. I would burn myself while unwrapping the tin foil 🤪
Thanks for sharing your memory....Very sweet.
Hrmmm... I don't think they've been gone that long, have they? I'm quite a bit younger than you are and we ate them when I was a little kid. Just wondering...
@@r.mcbride2837 oh, they're definitely still around.
Miami Vice was the most expensive TV series ever at the time, not because of the actors pay, but because of the royalty fees for the music they used.
Miami Vice 😳 Dang young man! I’m thinking more like Mr. Ed and the Ed Sullivan Show. The Beatles in 1963, 🤦♂️. My parents thought they were ‘weird’ and needed haircuts. 😁🤣 I loved the Salisbury Steak TV dinners 😋. That was a long time ago in a simpler and more gracious world. BTW, 67 now 😳😁.
"But it doesn't matter, he's dead." Omg Chef John, I laughed so hard I choked on my coffee.
My favorite line in the video 🤣🤣🤣
This is proof that chef john can read anything in his voice and it's gold
I was about to post this, them I saw yours. Whew, I fell out when he said that.
@@Silver.Forest I'm sure I wasn't the first, lol. There are probably dozens if not hundreds of people remarking on it. One of the funniest lines ever and so well delivered!
Omg me too ! I screamed 😂😭
I love Salisbury steak.
Yes! That is where I had my first Salisbury Steak... in a TV Dinner!!
Oh, how I miss
"Those Good Ol' Days"!
"But it doesn't matter, he's dead".
Omg I can't stop laughing. Chef john has a wonderfully wicked sense of humor.
Me too! lol
This was the line that got me as well.
''wait hold on, my melted butter dam broke. Lemme fix that"
😂🤣😂🤣😂 That’s why I love him soooo much!
He probably killed the poor man just so he could tell this joke in a TH-cam video many years later
Loved tv dinners! Plus my dad saying "Billy, turn to channel 9!" I'm Billy and the remote too.
More foil on the rabbit ears!
Hi, Billy! What were you watching on Channel 9?
The best part about those Friday night date nights my parents always took were the fact that we could choose our very own TV dinner, whatever we wanted! and indeed we watched Ed Sullivan with the babysitter when they were out. Salisbury steak on a metal TV tray you were my go to! I have GOT to try this recipe!
😂😂😂
@@joycebrannen1943 I know I am late answering your question but here goes. The news was on then on WGN 9 Chicago.
Chef John, I noticed that you weren't eating your green beans. Finish every last one or you don't get a cup of Jello with canned fruit cocktail in it for dessert.
I hope you know that those "aspic" dishes and desserts have been making a comeback lately! Ugh. Gelatin comes from the hides and hooves of animals. You can use agar instead, which comes from sea vegetables... and agar gelatin doesn't melt at room temp, the way gelatin does.
Used to hate any form of vegetables when I was still very young. These days, I'd gladly finish any and all vegetables like greenbeans on my plate(except bitter-lemon, yuck!). They're quite delicious and sometimes my body just looks for them when I'm feeling weary and fatigued
Or a pudfing pop
greens mess-o-greens I am am omnivour I devour all, beef, starch and greens too!(and carrots when I pulle'm off the shelf!)
Uh, did you forget the little mini marshmallows?
John, you never let me down. I made this last night, and it was flipping fantastic! The only changes I made were I added some minced garlic to the veggies after they were browned, and I added a little kitchen bouquet because the gravy wasn't as dark as I like.
I have made several of your recipes over the past year, and all have turned out excellent. Please keep up the good work!
I made this too. it’s one of my favs of his recipes.
I made it too - I added some more pepper and thyme to the gravy and it was the best ever. Gravy is one of my favorite things and this is the best I've ever made.
"But it doesn't matter he's dead" 🤣
Wow, Chef. I think there's more *salt* on that steak than u thought! lol
It was a great delivery. 🤣
Then onto “Opps, my melted butter damn broke” 😂
Salisbury Steak with mashed potatoes and mushroom gravy has been a Top Five favorite meal of mine since I was a young boy. And yes, I can vaguely recall watching The Ed Sullivan Show with my parents on Sunday nights, after dinner. Thank you, Chef John. Stay safe.
I remember binge watching these videos while high. The inflection and tempo of his voice hit even harder. I fantasized about hiring him as a chef for a week.
Chef John's version doesn't look anything like the grayish, spongy version the school Lunch Lady would slop on our tray in the '70's.
The one I was served in jail smelled great. Gagged on the first bite.
Also was schooled in the 70s,ours surprisingly good,though I must admit we had quite foxy lunch ladies so memory might be a bit askew.
I remember a meat that fell apart like talcum powder.
@@steveg8322 "Foxy" lmao, how 70's of you...
The 70s lunch ladies still made a far better Salisbury steak than what we got in those gawdawful foil tray TV dinners. I don't see how anyone could remember those fondly! Today's TV dinners are a big advance, being at least up to lunch-lady quality.
Sitting in the living room with the tv tables and your tv dinner on it, watching tv....the good ol’ days😆
5 stations and I was the remote!! :)
I laughed out loud at the childhood flashbacks your comment gave me!
🤣 And the antenna
Luxury.. we didn’t get a second tv channel until 92.
Three, and my aunt two doors down got a couple of more (PBS and what would now be Fox entertainment), so I was at her place a lot for Doctor Who and Star Trek: The Next Generation.
One station (ABC) remotes were years in the future. Could only eat at the kitchen table.
I've never made Salisbury steaks before This was the best Salisbury steaks I've ever made!
I avoid ketchup so I used tomato sauce, a little honey and chili powder. It was seriously awesome.
Forgot to mention how much I admire the gravy recipe, especially the way you cook them in the butter which returns after the water evaporates - so brilliant! I believe you have completely solved my gravy issues for life.
This was an amazing recipe - totally brought back memories of the late 60’s - 70’s with the TV dinners (as a kid we thought they were a treat). It’s the ketchup and Worcestershire sauce that’s totally transforms this from a standard hamburger steak! I did add a quarter cup of finely diced green pepper to the meat as I seem to recall seeing flecks of something in the meat from the TV tray experience. Delicious. And the gravy is a killer - will totally do this again! Thanks Chef John.
You are amazing! I have been trying to get my Salisbury Steak “right” for most of my 60 years. This looks like it is perfect and of course, I take your word for it. Thank you so very much for another wonderful dish. Blessings from Texas 😩🙏
Oh, that looks incredibly delicious and quite comforting especially during stressful times. It's like going home to mom's.
Added a tsp Garlic Powder to meat mixture and 2 cloves of Garlic to the frying onions pan sauce. Did add some MSG to meat & gravy mixture. Also added a heaping tsp Better Than Bouillon Beef Stock to the meat mixture.
Wife said "It tastes so beefy and delicious. Meat paddies are moist and juicy with a great flavor. You can make this for us anytime". I guess that says it all. Served with/over Mashed Potatoes.
Thank you again Chef John for another wonderful recipe and meal.
This is my favorite recipe, I've been making it for 4 years. I also like that the leftovers don't taste off when microwaved.
I've got a Hungry Man in the freezer. I've eaten at 3 Michelin star restaurants and I can cook, but a Hungry Man hits the spot sometimes.
I'm dating myself, but as a child, I remember when they came in foil and were cooked in the oven. They were much better than the current microwave ones in plastic (or at least they were according to my childhood memories). I remember eating them on a TV tray in the living room at my grandparents' house back in the early '80s.
Gotta have a salisbury steak tv dinner every now and then
@@skyhawk_4526 My mother was a great cook and owned a bakery when I was a kid. We sat at the table every night for a multi course meal. Aluminum Swanson on a tv table for 60 Minutes, Wild Kingdom and Wonderful World of Disney was a special treat.
Totally agree, they are a guilty pleasure. I cooked for years in a higher end restaurant and wow people to this day at home but I still love things like this. A crispy Totino’s frozen pizza ranks up there pretty high as well.
Oh yeah. Once, my microwave went kaput so I cooked that Hungry Man in an oven and it was a life changing experience.
This was absolutely delicious. Chef John isn’t lying when he says it’s one of the best tasting gravy’s. I’ll be making this a lot.
I'm in. My son was so excited for steak, then disappointed it was hamburger, then over the moon once he tasted it. He asked if that's how it was when we listened to radio back in my day. He will be ungrounded in 2022.
Mushroom gravy really is one of the tastiest of gravies. I also love brown onion gravy, which is very simple but oh, so tasty!
@@kezkezooie8595 do you think one could use dehydrated mushrooms?
@@leelaural You could use them, although I never have for mushroom gravy but you'd have to rehydrate them first. I've used them in other recipes though and they worked well. There are many videos on youtube that shows you how to rehydrate them along with quite a few recipes. I hope that helped :)
I’ll sometimes make the gravy by itself. Try it on a split baked potato.
He really does love it. Never seen him eat most of the recipes he graces us with.
We don't have foil tray-packed TV dinners anymore (remember the peach cobbler?! ) They took maybe 45 min in the oven and we had 7 TV channels in Detroit (UHF and VHF and CBC from Canada.) Those days are long gone. But we do have Chef John right now. Very Grateful.
I was born in 1948 so I was just the right age to enjoy a not great meal of a TV dinner in front of the screen. But we (except 1 brother who wouldn't touch anything with onion in it) ate every bite. Salisbury Steak was my favorite and to this day I still love it. I definitely will be trying this recipe. Thank you for another great video of a fantastic recipe.
Blast from the past. This was one of the first things I learn to cook. So proud. I was 12. But Chef, they never looked as good as the ones in this video.
My favorite quote, "It doesn't matter, cause he's dead."
Love this channel
Today I *finally* made this recipe and it was amazing. I served it with mashed potatoes and stewed pears, which I thought were a beautiful sweet and fresh contrast to the richness of the mash and the gravy.
Stewed pears?! Wow I need to try that sounds yummy!
@@rosxjun Here's a recipe for typically Dutch stewed pears. It's presented as a dessert here, but traditionally they're served as vegetables to your meal. Hope you like it.
th-cam.com/video/k20x18Ya-Kk/w-d-xo.html
I'm eating a gorgeous rib-steak as I watch this, and I'm actually feeling jealous, how is this possible?
Because steak sucks
@@RR_.comm_luck and you can kindly leave.
@@RR_.comm_luck you’re so edgy.
I just tried this and it's the best thing ever, hands down. Although I'm not a fan of meat loafs so I just made some pork scotch fillets in the oven instead because I loved them. I still used the ingredients listed for the loafs (sans egg and crumbs) just as a marinade, and simply poured the gravy over them once they were done. A bit of sauerkraut on the side, good god. I will never walk again. I'll just spend the rest of my life rolling like a ball. Thank you for sharing!
I found myself thinking about and craving a salisbury steak dinner and found myself here, for how to do it. As I do all the cooking in the house, I asked my wife if she would like to have it for dinner and she flipped out, with a massive "yes". I had no idea that she loved it so much, so I will be making it today. Can't wait to try Chef John's recipe. Looks delicious.
This is an awesome recipe.. I made it too, but had to "age and marinate" the ground beef for two days as wife would not eat beef on Good Thursday and Good Friday, but hey, it's all for good.
Came out delicious as you'd expect but I have one recommendation: do not go overboard with with the Worcestershire sauce on the gravy ! stay with the safe 1 tbsp and all will be right. But if you do, you may want to add a tablespoon of sugar to counteract some of the acidity. Also, stay with 10-12 mushrooms if they are large like 1/ 1/2 inches... and 3 cups of the broth produced a lot of gravy/sauce... which is not a bad thing.
100% recommended.
The fuck is good thursday?
I just made this, and my boyfriend loved it. I am surprised at just how good it was since I have NEVER made this dish before. Just follow his instructions and BAM, great. I eat later in the evening and I am going to chow down when I do! Thank you for sharing such a yummy meal! Edit: I wanted to let people know that I added slightly to much broth to my gravy (my fault) as it was slightly to thin, so I added a few tbls. of a cornflour slurry and it came out great.
Western food
This is a great idea. I'd never thought about cooking it backwards, but it's ingenious. You'd get a much better tasting gravy being able to brown the mushrooms and onions for longer!
But why can't you brown the mushrooms for just as long after taking out the meat?
I just came back to say that I've been making this delicious, easy and comforting dish regularly since you posted this recipe, and it never gets old. It's one of those timeless classics, and I also make it for my non red meat eating wife using impossible burger and a combination of the Better than Bouillon "not beef" base and their sauted onion base. She will eat fish, so the Worcestershire sauce is ok for her. It's great that way too. Every once in a while I feel the need to thank people who just made my life a bit better.
I've made this several times and it always comes out awesome. Sometimes when I make 4 batches, I just quadruple the ingredients, make the gravy 4 times and mix it all in a bowl for a consistent taste. Put it in aluminum pans, place in freezer for later use, or just toss it in the fridge for the next day. I will say though, the gravy for his amounts take almost twice as long to reduce.
This is such a nostalgic and delicious dish! Love this recipe 😍
Yeah I’m gonna try make this tonight
I think a whole series needs to be done with tv dinners! I think that'd be really cool and fun 😊
Im eating one right now lmao
@Mason
I agree!
But, they should be served in some sort of elegant foil tray with the wells for each food.
@@poxyclypse I wouldn't call them elegant but you just described mess hall trays.
@@samuelhowie4543 Yeah, I kinda was thinking of that. Maybe they could have some scrollwork done to them to make them fancier. But, then, they'd be trouble to clean. Still, I'd love to see Chef John do a TV Dinner series, as Mason suggested.
@@whitealliance9540 is it Salsbury steak
I made this for first time and it was literally one of the best meals of my life. Thank you!
I made this recipe had to add onion powder and garlic powder to it everything else the same.....my husband said it was the best Salisbury steak he has ever eaten....thank you Chef John
Out of this world delicious. I made this for lunch again today and the steaks were so flavorful and tender, we didn't even have to chew! I served with mashed potatoes , which is, of course the perfect side dish.
People, follow this to the T and your whole family will be begging for you to make it again and again.
Looks good Chef John. Thanks. I'll add it to my list of your great comfort food recipes.
We were poor when I was a kid and a Swanson turkey dinner was a big treat.
Sometimes we even had olives to go with it. 😄
I remember little green specs in the meat (in the 60’s), so I finely diced a jalapeño into the meat mix - LOVE this recipe!!!!!
i think that was parsley. It used to be a default herb/seasoning/spice used in damn near everything. They always used incredibly bland parsley and/or overcooked it so it was usually devoid of any flavor, I've always assumed it was a decorative thing and to fool people into thinking they were getting some vegetables in their mystery meat.
Fun fact: my oldest friend was in jail for a short period of time in the late 60s or early 70s and was on work detail, since he was about 200+ pounds of lean muscle they had him hauling in the meat for the kitchens. The county had him hauling in road kill to be ground up for the jails salsbury steaks, meat loaf, and hamburgers. He said that was the closest he's ever come to going vegetarian in his life.
@@arthas640 You're right in that it was curly parsley. However it wasn't intended to be bland; it was intended primarily to cleanse the breath of any hint of onion and (horrors) garlic. Jalapenos weren't available in most supermarkets in the 50s, especially outside the US Southwest.
When I make my Salisbury Steaks or Meatloaf, the only Parsley is the sprig of Curly Parsley placed on top as a decorative garnish.
Can you imagine a junior/middle or high school doing that? Mine did, it was a regional vocational technical high school and the Food Trades department ran the school cafeteria. This was back in the late 1960's and early 1970's. Everything is different now with the regional school board all worried about gender equality and CRT.
You had students cooking for students, with supervision of course, and when you are cooking for your fellow students you had better do it right or move to another state!
Dang, I’m drooling all over myself! This looks so, so good-nothing like we ever got in a foil tray.
It always looked so good on the box.
I recently made this and it was superb! time well-spent
Lazy Dog restaurant chain offers TV dinners to go and the best one is Salisbury Steak. They're all delicious though. And yes, they come in an aluminum tray.
@@randyneilson3227 *Aluminium
I love watching him cook plus he has a nice smooth voice which makes it even better.
It turned out so very good. The whole family loved it. The better brother was the secret ingredient.
Thank you Chef John! This came out delicious! Wow! My hubby and I both are way past the 50 age marker, but I have never made this before so we couldn't wait to try it. We don't have TV trays (anymore), but we watch TV every night during dinner. You're the best!😄😋😉
This is my second time making this and it comes out perfect every time! Thank you!
"...or triangle shape if you're really weird."
*me looking up from my Salisbury dodecahedrons*
Welp...
🤣🤣🤣
Who could have a problem with that? Doesn't everyone have a kitchen drawer set aside for straight edges, assorted drafting triangles, and other essential tools for producing food geometry?
*me shuddering as I construct my Salisbury Klein bottle*
@@gilgameshmcballin Wow. I'm still only at the tesseract level myself. Those curved surfaces are way too advanced for me right now.
@@brettmiddleton7949 4D salisbury steaks really hit different, though. the gravy really clings to them with that extra dimension of flavor
Sorry-I like Swanson's TV Dinner better.... KIDDING!! Chef this is one of your best recipes ever. I'm 75 so I grew up with Ed S and TV dinners with the family in front of the 15" set. (We moved up to the 21" around the time Ike was re-elected). Thanks for the video and bringing back all the memories with your great TV dinner.
As a longtime, loyal follower, I have to say you have some of the best recipes online. I also want to thank you very very very much for not jerking people around to get the recipe like some others. Thank you again.
This looks amazing! I remember t.v. dinners and Jiffy Pop!
THANK YOU SO MUCH! Salisbury steak is one of my favorite comfort foods.
This came out great! I still soaked the breadcrumbs in milk out of habit but followed the recipe in every other way. Definitely homemade or high quality stock is essential. I portioned out the remaining patties, mashed potatoes and carrots in 3 compartment Tupperware, which looks a little like a TV dinner tray lol. Reheats nicely, I like this recipe.
Just made this with some buttery mashed potatoes and french cut green beans. My dog was going nuts when I was cooking and my son scrapped his plate clean. He doesn't like gravy but because this had mushrooms in it, he sucked it back. There wasn't anything leftover. Thanks for the recipe! It's a keeper.
I just finished making this. YUM!
Notes to follow
Was it worth it, yes, but it was time consuming (more so than I thought, but I doubled the recipe).
Okay, I doubled the recipe and pretty much followed it, but like most I added a little garlic powder and onion powder to the meat mixture. I’m glad I did.
I used 2lbs of meat and 2 eggs. I don’t know why I only used two eggs, but it worked out well.
For the gravy I just used one medium large yellow onion. One large and one small container of white button mushrooms. I didn’t count the number of mushrooms like the recipe. It was a lot of mushrooms, and it took FOREVER dry out and brown; like 45 minutes.
I used one full carton of Kitchen Basics Beef Broth which has the lowest sodium of any I could find and one can of Campbell’s Beef Consume. Perfect amount of sodium for a double recipe. But it took FOREVER to reduce down, like 30 minutes and I had it cranked up.
Finally it was time to brown the patties (which were thicker than they should have been so 6 of them...yes, 6 not 8, could fit in the pan), and like Chef John said they brown up quickly.
I did take a moment to remove some of the fat from the pan before I put the gravy in (because this is such a healthy recipe) and then simmered on medium until the patties temperature was 160ish. Some were less, those will be for leftovers!
I wonder if it would have taken so long if I didn’t double the recipe? Maybe all the time for the mushrooms to reduce and the gravy to reduce would have been less. But the gravy really needed that reduction. I didn’t have high hopes when I first put the beef broth in, but boy oh boy did it get better.
I’m glad I made it and I’m VERY glad I have two more meals. That made it worth it. Not sure just one more meal of leftovers would have been worth it. Maybe if I knew how long it was gonna take I would have picked a better day to do it and been more relaxed. I’m only cooking for two, if you’re cooking for a family this will be gone in one night and every single bit of the gravy will be gone.
Hey, at least there’s time to make homemade mashed potatoes while everything’s reducing!
I made this exactly as presented with mashed potatoes and grilled asparagus.. OMG so good!
The recommendation to not overwork the beef is key. The texture was much more pleasing and moist.
C'mon Chef John, over 50? Heck, I'm only in my mid 40's and still remember TV dinners you HAD to cook in the oven, because there was no microwave!
You couldn't Microwave them because they were in Aluminum Trays until the mid 80's
That's right, when did microwave come on the scene? I know our house didnt get one til the mid 80's
@@Timinator62 I'm old school and have patience. I still use my oven and hardly use the microwave.
@@charlesatlas9123 I have a huge Montgomery Ward's micro and it is in the basement. My kitchen is just 8' x 9'. You and I agree. My microwave is used maybe once or twice a month.
@@gena7359 ,
We got one in the early 70's when I was a teenager , as a matter of fact a friend told me just the other day he remember when we got it ,
We use to eat TV dinners in the early 60's when we were kids , had to cook them in the oven way back then , lol .
I just made this and ate while watching an episode of Columbo. Both were very good!
I say, ma'am, that's a great story, thanks so much for your time. Uh, one more thing, though. You say you made the Salisbury Steaks and you ate them while you were watching an episode of Columbo? But that show went off the air in the 1970's, and Peter Falk, bless him, he's dead. So could you explain to me how you came to be watching that 1970's television show while eating these two thousand twenty Salisbury Steaks, which are separated by fifty years?
_(Just my text impression of the great detective. Thanks for posting!)_
If Columbo got on your trail, you were toast. He was a beast. Thanks for the memories!
@@trublgrl Columbo is shown on MeTV and Sundance as of 2021. There's these things called reruns.
@@dansf2 Thanks for educating me. You must be really smart.
@@trublgrl I'm a genius.
I made this tonight with modifications based on my pantry. Used chicken broth for the gravy and crushed petit toasts for the bread crumbs. I had extra lean ground beef so I added a slice of bacon minced. WONDERFUL! Perfect recipe. Thank you Chef Joon!
I made this last night and my gf who is from Columbia and has never had Salisbury Steak just loved it! I enjoyed it very much and not surprisingly it is a much finer dish then what you find in most diners.
I miss the real tv dinners , the Swanson in the aluminum tray. I'm a child of the 60's. Yes only 3 channels, and they would go off at midnight or so usually playing the national anthem
I miss the variety of ethnic meals we used to have, compared to now, but both aluminum and plastic trays leach chemicals into food when they heat up. Bec of that I rarely eat frozen meals anymore, and thank goodness they were a very occasional treat while growing up.
Oh yeah we ate enough of those in the early 60s. Mom would save the aluminum divided tray and fix dinners for Dad from left overs for him to take to work. Good times....
Swanson rules!!!
@@msr1116 we didnt know about all that, it was just good ,quick meal
I made this yesterday and was thoroughly impressed with this recipe. In order to make it a little more authentic of a TV dinner I did make instant mashed potatoes. 😊 Plus I use canned salt free cut green beans. Wonderful comfort food and some fun memories. Thanks for the recipe and yes we did 🎼enjoy 🎼 !! 😄
the gravy looks good. we have smth similar here in germany, called jägerschnitzel, which is just a schnitzel with a mushroom gravy (and sides ofc, mostly spätzle)... i dig it
Makes sense, salisbury steak was originally german style Hamburger steak. It was just renamed during WW1 to be more patriotic.
I'm from Berlin and for me Jägerschnitzel is something completely different - Jagdwurst breaded and fried, served with tomato sauce. One of my childhood favourites :-9
A dash of red wine wouldn't go amiss in the gravy
I really miss jägerschnitzel. And kassler.
@@thycauldron Breaded, fried JAGDWURST with tomato sauce....Eeeeww ;-)))
This brings back good memories of my dad and me at home while Mom was at work....we would have TV dinners and canned biscuits. No microwaves then...everything in the oven. He always doctored up the dinners with a little Worcestershire sauce, butter, onion Etc
The king of frozen dinners was the Swanson Italian Style Dinner. Lasagna, chopped spinach, apple/peach compote and Tortoni pudding! In the late 60's Swanson was king and they made the most awesome TV dinners! Remember the last time a TV dinner came with...soup? Golden age, man! Nowadays, though...Stouffer's Salisbury w/Mac and Cheese!
The best part of Chef John is when he is tasting it after he's done. You can just imagine...
I’m on my way to the grocery store for the ingredients I need. I want to make this for my fiancé for dinner. He really deserves a good, home cooked meal. Thank you for this. New subbie here♥️
That's sweet
You are a fine person to your mate !
After dinner we’ll all gather around the television to watch “Mutual of Omaha's Wild Kingdom” and eat some Jiffy Pop.
Made this recipe for dinner today. My family LOVED it! No leftovers. This is now a family favorite. The gravy took a little longer to make than the instructions indicated, but it was well worth it. The gravy was amazing. I used grass fed beef, and what a difference it made for the steaks. Happy camper here.
What a great production and sense of humor
I’m Haitian and have been watching you for years. Would love for you to attempt a Haitian dish!!
This is so simple, but I never would have come up with it myself. How does the gravy get so dark and rich? Honestly, it's the best thing I've eaten all lockdown. Thanks John.
No one's gonna want to go out to eat after all this C-19 bc were all chefs now. I try making some of his stuff from time to time. But it never looks like his. Still delicious mush tho.
The Worcestershire sauce in butter alone can do it.
@@meeeka Yes, that must be what does it, I forgot that was in there. Thanks
He said, "my melted butter damn broke..." 😂 that was the icing on the cake, i just subscribed.
Yum!!! I always use a big enamel cast iron skillet, cook my burgers first then use that pan with all the grease to sauté the mushrooms and onion! Only uses one pan and SO much flavor, don’t waste it!!! We loved this recipe! Served over rice, simple, hearty and flavorful!
Thanks a million Chef John for the tip on peeling garlic. I am eternally grateful.
Never got why, people hate peeling garlic, I like it, smells nice, and it beats the heck out of chopping onions, It's just a matter of perspective, I guess.
One of my all time favorites. As a kid whenever i went to Horn & Hardarts this is what I had, the only difference is that I had it with their famous baked beans and home-fries. Yum! Anyway, you helped me decide what's for supper tomorrow.
I used to love Horn & Hardarts. We went to the one in manhatten near times square back in the late 60s. I had the beans too
@@davidfraser4830 That would be fun. I have seen old photos and maybe a video but had never heard of it.
OMG my aunt would take me to Horn and Hardarts, what a treat for a little kid! What a memory! Bitter cold outside, warm inside the place, and she'd let me pick anything I wanted! Once a lady on the other side waved at me and smiled through the sandwich compartment! A full meal for nickels and dimes! And I adored my aunt.
And then there was Peter Shickele's musical composition from his P.D.Q. Bach album entitled "Concerto for Horn and Hardart." The water pipes kept needing to be tuned. Is that too obscure for this audience? ;)
* spelling correction: Peter Schickele. And I found the entire PDQ Bach album on TH-cam just now!
My mom and aunt would take us to the H&H on Market St after Christmas shopping at Gimbels. Even now when I ask my wife to make the H&H special she knows I mean meatloaf, peas and mashed potatoes smothered in gravy.
I also partake of the butter dam and must fix the breaks. So glad not to feel alone now. 😂😅
ME TOO!!!! LOL
"It doesn't really matter, he's dead." CRACKED ME UP!!!!!!!!
I tried this recipe and eventually used it with a group of friends. They knew I lived in the UK while at university but, since they all knew about Salisbury Steak via the Fallout games, I decided to change the name to "Cornish dinner steaks" (I was in Somerset, which I told them was somewhat close to Cornwall - thought it would lend some credibility). Not one of them said that is was a "cheap ground beef" dish, and instead complimented me on picking up "posh, aristocratic cooking, old boy!" They're not what I'd call the most selective of eaters, but I've been too embarrassed to tell them the truth. So congrats, Food Wishes: the recipe is great!
Ive made this recipe now 9 or 10 times in one week i made this recipe four days in a row we couldnt get enough ...such a great recipe.
Cooking Mama is shaking in her boots rn at how good this looks 😩
The Salzbury Steak, THE BEST Swanson's ever made!!!
Bone broth is the best, and it is so cheap to make, butchers give the bones away for free here
I wish I could get bones free.
Please introduce me to your butcher
Cost a lot here !
Where is here?
Where's that?
You are amazing, Chef John! I have occasionally watched your videos since 2007 and still remember the first ones you published on TH-cam. God bless you.
Any shape you want... even triangles if you're really weird! Chef John, you're the best!
“I’m a meatloaf fiend.” ~Chef John 😘 #ditto
Just like Mama Swanson™️ used to make!😋
For the Steaks:
1 pound 85% lean ground beef
½ teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 large egg, beaten
1 pinch cayenne pepper, or to taste
1/2 cup plain bread crumbs
For the Gravy:
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 cups high-quality, low-sodium beef broth
salt to taste
2 tablespoons salted butter
Bless you Chef Jon! You have not only changed my cooking game you have now, with this recipe, changed my life.
Wow.. I made this dish last night and my guests said it was better than any restaurant could make. I'm a good cook and enjoy good food. Chef John's recipes are spot on ! I've made his pizza sauce and Xmas pizza. Tasted just like what I've been eating out for years. Thank You chef John..
Made this for dinner tonight, made a few small changes. My wife bought some dried mushrooms online so I rehydrated some and used the leftover water to help make the gravy for which I used Better Than Bullion. Because of that I used no other salt, otherwise following the recipe on your site.
You have no idea how hard it was not to gobble up two steaks- wife and I had one each and the others will be tomorrow's lunch with maybe some rice.
It brought back memories of TV dinners for sure, but for sure they were never this good.
The best dinner I've had recently, thank you, C.J. The gravy was unreal. This is definitely in the rotation.
Did you use the higher quality bone broth ?
I making mine in the shape of xmas trees tonight. Happy Holidays 🎄
@@osakarose5612 Their trunks broke off during cooking so they came out as triangles 🤣
Just made this and my mother and law loved it! So, I thank u Chef John!
He’s not kidding about the gravy. I’ve made it several times. Gets better each time. Thanks for the recipe.