What's your favorite TV dinner? Salisbury steak TV dinner Recipe below! Salisbury Steak TV Dinner Serves 5 Ingredients: For the Salisbury Steak: 1 pound chuck ½ pound short rib ½ pound beef filet trimmings (if your butcher doesn’t carry trimmings, substitute with chuck) 5 tablespoons unsalted butter, divided 1 small yellow onion, brunoised 1 tablespoon plus 2 teaspoons kosher salt, divided 1 teaspoon mustard powder ½ teaspoon garlic powder 1 teaspoon ground black pepper, divided 3 tablespoons Worcestershire sauce, divided ¼ cup ketchup 1 egg 1 tablespoon flat-leaf parsley, chopped, plus extra for garnish 1 teaspoon fresh thyme, chopped 8 ounces mushrooms, sliced 1 garlic clove 3 cups beef stock 1 tablespoon canola oil 3 tablespoons all-purpose flour For the Mac & Cheese: 8 ounces elbow macaroni 2½ cups whole milk 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups cheddar cheese, grated 1/4 cup cheese powder Pinch nutmeg Pinch cayenne 1½ teaspoons kosher salt Instructions: Step 1: First, chill and grind the meat. If grinding your own meat, place your grinder’s meat grinding and plate attachments in the freezer at least 2 hours in advance of using. About 1 hour before using, break down the larger cuts of meat into 1-inch cubes. Place the cubed meat in a single layer on a parchment-lined baking sheet and chill in the fridge for about 30 to 35 minutes. While the meat is chilling, melt 1 tablespoon butter in a small frying pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Season with 1 teaspoon salt. Set aside to cool. Right before grinding, fill a large bowl with ice and add a little bit of water. Nestle a smaller bowl on top of the ice to catch the meat as it comes out of the grinder. Attach the chilled meat grinder to your machine with the coarse plate. Remove the chilled cubed meat from the fridge and begin to feed it through the machine, using the coarse plate attachment, into the chilled small bowl. Next, take the ground meat and run it through the machine a second time, utilizing the fine plate attachment. Step 2: Next, make the patties. In a large bowl, combine the ground meat, mustard powder, garlic powder, ½ teaspoon of ground black pepper, 1 tablespoon salt, cooled cooked onion, 2 tablespoons Worcestershire sauce, ketchup, egg, parsley, and thyme. Mix gently but thoroughly with your hands. Divide the mixture into five equal parts and form patties, about 6-7 ounces each. Place in the fridge to chill for 15 minutes. Step 3: While the patties are chilling, brown the mushrooms. In a large cast-iron pan over medium-high heat, add 2 tablespoons of butter and the mushrooms. Place one garlic clove on a fork and use the fork to season the pan while mixing the mushrooms. Once the mushrooms are caramelized and golden, remove them from the pan to a plate and set aside. Step 4: Cook the patties and make the sauce. Add 1 tablespoon of butter and the canola oil to the pan and return to medium-high heat. Sear off the patties, about 6-8 minutes per side. In the meantime, warm the beef stock in a small saucepan over medium-low heat. Remove the patties from the pan to a plate and set aside. Strain the oil from the pan into a bowl with a small strainer, and wipe the pan clean with a tea towel. Set aside 2 tablespoons of the strained oil to make the sauce, reserving the rest for another purpose. Add 2 tablespoons of the strained oil and 1 tablespoon butter to the cleaned pan over medium heat, then sift in the flour and whisk until smooth. Slowly pour in the warmed beef stock, whisking constantly. Cook for about 2 minutes, until the gravy begins to thicken, then add the remaining 1 tablespoon Worcestershire sauce, the remaining 1 teaspoon salt and the remaining ½ teaspoon pepper. Place the patties in the pan and coat with gravy. Continue to cook on low for about 10 minutes. Add the cooked mushrooms, mixing to combine. Step 5: While the sauce is simmering, make the mac and cheese. Bring a large pot of salted water to a boil. Cook the macaroni for about 5 minutes, then drain. While the pasta water is heating, warm the milk in a small saucepan. Melt the butter in a large saucepan over medium heat, then sprinkle with flour and whisk to make a roux. Gradually add 1½ cups warm milk, whisking constantly. Once the sauce has started to thicken, about 5 minutes, add the grated cheddar, cheese powder, nutmeg, cayenne, and salt. Add the drained macaroni, mixing gently to combine. If desired, add the remaining 1 cup of warm milk to finish. To freeze, fill 5 plastic microwave-safe containers each with 1 steak and about ½ cup mac and cheese. Top the steak with the mushroom gravy and parsley, then cover and freeze. Reheat for 5 minutes in the microwave, turning the container halfway through.
This food is super unhealthy and will kill you in the long run. No point in learning how to make it unless you want to be fat af and die early.... Or are trying to kill your spouse
Whoever decided to hire Nyesha to do these videos, God Bless You!!! Thank you so much. I've loved Nyesha ever since she was on Top Chef Texas. I'm so happy to see that she's still doing well and kicking butt in the kitchen.
I was rooting for her on Top Chef. She should've won that season. She almost made it back on the show but they made her and the competitor switch ingredients. had that not happened i truly believe she would've made it back on and won
that was NICE!!!! digging thru old posts and found this. We do a lot of cooking on the weekends so we can have decent food during the hectic work week. We use steam table pans and freeze-not plastic though. Microwave died 3 years ago and is still sitting there so we LOVED you fumbling with the microwave lol awesome stuff and R E A L. hmmm, need to replace that over the stove dead microwave with a hood/fan.
Looks great! I've never seen cheddar cheese powder get used in a mac n cheese recipe. Probably since most people don't have cheese powder lying around at home. It makes sense though considering so many packaged macs come with a powder. I may have to get some and try it out!
Nicely done! I understand that stuffers does not use the gourmet mushrooms. But... are you then saying they so use that specific combination and grind of meat? And... Do they actually use fresh herbs? Looks delicious and if this how Souffers makes theirs I will just by it! Really great video, enjoyed watching!
11:38 lmao, those were not wild mushrooms. Some companies will sell that mix as a "wild blend" but that's just marketing. Almost 100% of the oyster mushrooms sold in the US are cultivated.
I love how people just throw around terms like Master Chef, like anyone can be one. She may be talented, but she is by no means a 'Master Chef'. Show some respect to those who have earned the title.
She's worked a couple Michelin starred restaurants. She became the saucier in a 2 starred one - an important position in a traditional French restaurant structure.
@@recoil53 CMC is most definitely a real thing. It is the highest level of certification you can receive in the US. The show is just another reality show based in zero reality.
I could just be ignorant, but I heard you should never rub cast iron pans on glass stove. Obviously she knows way more than I do, but still got me nervous. Otherwise, this looks amazing
This is true, it causes small scratches in some glass tops, and since glass cooktops are tempered, any small dings or scratches can make them explode like oven doors do.
@MrChrisMDong type less Google more. Find actual cases of it happening, almost always a lid left on a burner causing suction, not "scratches." Yes glass top stoves are designed to be used with standard pots and pans. I know that might be shocking to you, for some reason!
Great fun teaching moment, and looks delicious, but doubtful Stouffer's mystery meat mix is anything remotely close to the premium beef mix our Chef is grinding up.
Worst knife skills I've ever seen someone called a chef have, like hands down worst. Doesn't even hold a knife correctly.......spitting out terms like bernouis over saying diced says it all.
![เปิดบ้าน โคตรสวย ป๋องกพล รู้จักตั้งนาน เพิ่งรู้ว่ารวย!!! l [Nickynachat]](http://i.ytimg.com/vi/tmgCF_2HfYI/mqdefault.jpg)
What's your favorite TV dinner? Salisbury steak TV dinner Recipe below!
Salisbury Steak TV Dinner
Serves 5
Ingredients:
For the Salisbury Steak:
1 pound chuck
½ pound short rib
½ pound beef filet trimmings (if your butcher doesn’t carry trimmings, substitute with chuck)
5 tablespoons unsalted butter, divided
1 small yellow onion, brunoised
1 tablespoon plus 2 teaspoons kosher salt, divided
1 teaspoon mustard powder
½ teaspoon garlic powder
1 teaspoon ground black pepper, divided
3 tablespoons Worcestershire sauce, divided
¼ cup ketchup
1 egg
1 tablespoon flat-leaf parsley, chopped, plus extra for garnish
1 teaspoon fresh thyme, chopped
8 ounces mushrooms, sliced
1 garlic clove
3 cups beef stock
1 tablespoon canola oil
3 tablespoons all-purpose flour
For the Mac & Cheese:
8 ounces elbow macaroni
2½ cups whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups cheddar cheese, grated
1/4 cup cheese powder
Pinch nutmeg
Pinch cayenne
1½ teaspoons kosher salt
Instructions:
Step 1: First, chill and grind the meat.
If grinding your own meat, place your grinder’s meat grinding and plate attachments in the freezer at least 2 hours in advance of using.
About 1 hour before using, break down the larger cuts of meat into 1-inch cubes. Place the cubed meat in a single layer on a parchment-lined baking sheet and chill in the fridge for about 30 to 35 minutes.
While the meat is chilling, melt 1 tablespoon butter in a small frying pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Season with 1 teaspoon salt. Set aside to cool.
Right before grinding, fill a large bowl with ice and add a little bit of water. Nestle a smaller bowl on top of the ice to catch the meat as it comes out of the grinder. Attach the chilled meat grinder to your machine with the coarse plate.
Remove the chilled cubed meat from the fridge and begin to feed it through the machine, using the coarse plate attachment, into the chilled small bowl. Next, take the ground meat and run it through the machine a second time, utilizing the fine plate attachment.
Step 2: Next, make the patties.
In a large bowl, combine the ground meat, mustard powder, garlic powder, ½ teaspoon of ground black pepper, 1 tablespoon salt, cooled cooked onion, 2 tablespoons Worcestershire sauce, ketchup, egg, parsley, and thyme. Mix gently but thoroughly with your hands. Divide the mixture into five equal parts and form patties, about 6-7 ounces each. Place in the fridge to chill for 15 minutes.
Step 3: While the patties are chilling, brown the mushrooms.
In a large cast-iron pan over medium-high heat, add 2 tablespoons of butter and the mushrooms. Place one garlic clove on a fork and use the fork to season the pan while mixing the mushrooms. Once the mushrooms are caramelized and golden, remove them from the pan to a plate and set aside.
Step 4: Cook the patties and make the sauce.
Add 1 tablespoon of butter and the canola oil to the pan and return to medium-high heat. Sear off the patties, about 6-8 minutes per side.
In the meantime, warm the beef stock in a small saucepan over medium-low heat.
Remove the patties from the pan to a plate and set aside. Strain the oil from the pan into a bowl with a small strainer, and wipe the pan clean with a tea towel. Set aside 2 tablespoons of the strained oil to make the sauce, reserving the rest for another purpose.
Add 2 tablespoons of the strained oil and 1 tablespoon butter to the cleaned pan over medium heat, then sift in the flour and whisk until smooth. Slowly pour in the warmed beef stock, whisking constantly. Cook for about 2 minutes, until the gravy begins to thicken, then add the remaining 1 tablespoon Worcestershire sauce, the remaining 1 teaspoon salt and the remaining ½ teaspoon pepper. Place the patties in the pan and coat with gravy. Continue to cook on low for about 10 minutes. Add the cooked mushrooms, mixing to combine.
Step 5: While the sauce is simmering, make the mac and cheese.
Bring a large pot of salted water to a boil. Cook the macaroni for about 5 minutes, then drain.
While the pasta water is heating, warm the milk in a small saucepan. Melt the butter in a large saucepan over medium heat, then sprinkle with flour and whisk to make a roux. Gradually add 1½ cups warm milk, whisking constantly. Once the sauce has started to thicken, about 5 minutes, add the grated cheddar, cheese powder, nutmeg, cayenne, and salt. Add the drained macaroni, mixing gently to combine. If desired, add the remaining 1 cup of warm milk to finish.
To freeze, fill 5 plastic microwave-safe containers each with 1 steak and about ½ cup mac and cheese. Top the steak with the mushroom gravy and parsley, then cover and freeze. Reheat for 5 minutes in the microwave, turning the container halfway through.
This food is super unhealthy and will kill you in the long run. No point in learning how to make it unless you want to be fat af and die early.... Or are trying to kill your spouse
Did
Eater, I hate to have to tell you how to run your channel, but you seriously need more Nyesha content! She's a gem!
Agree 1000%
She’s a great teacher! Organic personality, captivating teacher and shows a real passion for culinary arts! The art of cooking 🍳!
Love watching videos with Chef Nyesha! She always throws in lessons on formal technique while having fun with the current cooking challenge.
OMG, I LOVE Nyesha! She's so animatred and makes these videos fun and engaging. More Nyesha, please!!!
She cooks for Gru
🤣🤣🤣🤣
10/10
Whoever decided to hire Nyesha to do these videos, God Bless You!!! Thank you so much. I've loved Nyesha ever since she was on Top Chef Texas. I'm so happy to see that she's still doing well and kicking butt in the kitchen.
She's so relatable. Why am I late on these...
I wanna see more of her! She's totally amazing!
Yes right..
C-I-S-E-L-E-R....😁
Nyesha makes cooking FUN. LOVE YOU MUCHO, NYESHA!!
Really loved this video - will have to make this TV dinner !!
She is really outstanding and an awesome chef.. 👩🍳👍🏾👏👏👏
Yes right
I was rooting for her on Top Chef. She should've won that season. She almost made it back on the show but they made her and the competitor switch ingredients. had that not happened i truly believe she would've made it back on and won
We need more of her she is my absolute favorite 💜💜💜
that was NICE!!!! digging thru old posts and found this. We do a lot of cooking on the weekends so we can have decent food during the hectic work week. We use steam table pans and freeze-not plastic though. Microwave died 3 years ago and is still sitting there so we LOVED you fumbling with the microwave lol awesome stuff and R E A L. hmmm, need to replace that over the stove dead microwave with a hood/fan.
I’ve been playing with an elevated Salisbury steak here and there. This one is going to be a ton of fun to try.
Minion style on point. The drip though ;).
I was totally not expecting the end of this video. That’s awesome! Talk about some great Road food!
Yes
We need the Hungry Man one with the brownie, where the vegetables manage to make their way over to that side of the packaging.
Looks great! I've never seen cheddar cheese powder get used in a mac n cheese recipe. Probably since most people don't have cheese powder lying around at home. It makes sense though considering so many packaged macs come with a powder. I may have to get some and try it out!
Great Show, Thank You
Awsome concept, very fun to watch, tks!
Ugh this actually looks good. Not a fan of Salisbury steak normally but this combo of meat cuts and mushrooms sounds amazing g
Omg looks wonderful! Im from hilo hawaii so i have visions of a loco moco for the Salisbury steak!
Love, love, love the mac n cheese. The Salisbury steak was ok
you forgetting how to use microwave is the best example you are a great chef
Looks delicious!
This just went in my recs a year later
3:53 I would like Nyesha to know that i really appreciated this joke.
That meat grinder is bigger than my kitchen.
😂😂😂
Thumbs Up! You made me so frickin hungry! Love ya!
looks great
Grew up on salisbury steak! Eat it with rice to soak up the sauce
I learn not to breathe through nose when cutting onions to reduce runny eyes
Why not add the seasoning during the grinding?
Are u stupid or what
I appreciate the way she handles meat.
Nicely done! I understand that stuffers does not use the gourmet mushrooms. But... are you then saying they so use that specific combination and grind of meat? And... Do they actually use fresh herbs? Looks delicious and if this how Souffers makes theirs I will just by it! Really great video, enjoyed watching!
Sorry TYPO -"Stouffer's"
When she was dancing she looked like Parappa the Rappa 😂😂😂
Wow good luck chef 👍
Please do Welsh Rarebit. We can no longer get it in Texas. I grew up with this. It was amazing. 🤞🏼🤞🏼🤞🏼🤞🏼🤞🏼
11:38 lmao, those were not wild mushrooms. Some companies will sell that mix as a "wild blend" but that's just marketing. Almost 100% of the oyster mushrooms sold in the US are cultivated.
Wow her name means rain in swahili
Lmbo, this is what my brother eats every day. He would love what you cooked. Excellent job on your end.
What kind of cast iron pan is that
Anyone has an idea on what watch she’s wearing?
Ciseler. You're welcome.
mmm yummy!
Yes.. 👍
"carmalization notes" Somehow these words triggered something in me, something almost...platonic
Salisbury steaks need some good mashed potatoes with that mushroom gravy and peas and carrots.
I love how people just throw around terms like Master Chef, like anyone can be one. She may be talented, but she is by no means a 'Master Chef'. Show some respect to those who have earned the title.
boom.
She's worked a couple Michelin starred restaurants. She became the saucier in a 2 starred one - an important position in a traditional French restaurant structure.
@@recoil53 that's very impressive. But nowhere near a certified Master Chef. Not on the same planet.
@@jaimechriswisser4281 Nobody is a 'certified master chef' - it's only a show with no real recognition.
@@recoil53 CMC is most definitely a real thing. It is the highest level of certification you can receive in the US. The show is just another reality show based in zero reality.
Nice.
I could just be ignorant, but I heard you should never rub cast iron pans on glass stove. Obviously she knows way more than I do, but still got me nervous. Otherwise, this looks amazing
I do it all the time, never had a problem! Sounds like one of those fake Internet facts 😉
This is true, it causes small scratches in some glass tops, and since glass cooktops are tempered, any small dings or scratches can make them explode like oven doors do.
@@destah3269 nonsense, any pan could "scratch the glass".
@MrChrisMDong type less Google more. Find actual cases of it happening, almost always a lid left on a burner causing suction, not "scratches."
Yes glass top stoves are designed to be used with standard pots and pans. I know that might be shocking to you, for some reason!
@MrChrisMDong Jesus loves you, its OK my son
So hungry 🤤
At least the english town Salisbury is pronounced like "Sawsbury"
So please let us know how much your version of Salisbury Steak dinner cost per plate ? My guess is that it is out of reach for the average American.
If you grind up steak can you still call it a steak???
My grandma used to make this for us... we call it Boulette/Frikadelle in Germany :D
Nice.. 👍
She is so fine!!! Wifey #blasian 😍😍😍
Hungry now
A "knob" of butter
Banana
♥️ ♥️ ♥️ ♥️ ♥️ OH WOW√√√√˜˜˜˜˜√√√√ I LOVE AND LOVE AND LOVE THAT STEAK ♥️ ♥️ ♥️ ♥️ SHE IS A WINNER REGARDLESS
Hot roux, cold milk - no lumps
Who knew all that work went into the patty!!!
Great fun teaching moment, and looks delicious, but doubtful Stouffer's mystery meat mix is anything remotely close to the premium beef mix our Chef is grinding up.
My take away from this is how oil can be used as hand moisturizer. 😅
Ha ha.. 😂
Can we get stouffers Swedish meatballs next
When she use the faceshield.. She looks like the minions
wow i didnt even skip 10 sec of the video
That cold pan tho...
I like her.
Ciselé.
If George motz and binging with Babish had a daughter.
I want one 🥹
She said dinner how about a Salisbury steak,, I said I'm sorry honey dip but I already ate.....
Always present po mam
cisele
é
why she dressed like a minion
Cisele
master chef since when lol.
Ciselei
“Using hamburger meat fairly expensive.”
Buys beef tenderloin 🙄
Graham, of Passion for Food, only has 5k subbers.
drippin melanin ✊
diversity hire, see, I can make ignorant comments too
Haha 😂🤣🤣🤣🤣🤣
@@destah3269 drippin melanin 🔥💨
Sorry, but you can't just throw "Master Chef" around like that. She's competent. She is _not_ a Master Chef.
Nuuu the meat should be FRESH FROZEN
Not a vegetable person I see
A culinary professional who can't properly chop onions and pronounce Worcestershire.
American cheddar.......🤮
When you want to recreate the disgust of public school but don't want to spend $2.50 at the grocery store?!
Worst knife skills I've ever seen someone called a chef have, like hands down worst. Doesn't even hold a knife correctly.......spitting out terms like bernouis over saying diced says it all.
was searching this comment, thanks. Do that in a real restaurant...
How many televised cooking competitions have you been ask to be a part of?
Saying "brunoise' does say it all - brunoise is a specific size of dice. It shows her knowledge - something learned early on.
Unsubscribed. I don't care about this kind of food at all. Best of luck with that