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Saturday, February 26, 2011

I Could get Addicted to This "From Scratch" Thing

It amazes me how many dishes I had no clue how to make because we always bought them prepacked or processed.  Now that we're eating healthier, I'm being forced to be creative and come up with homemade versions of family favorites.  Yesterday I made rice pudding for the first time, and it was so ridiculously easy! I'm kind of embarrassed, we hardly ever had rice pudding except as a special treat when I could afford it.  If only I had known how simple (and healthy) it could be!
Then last night I had to satisfy my son's craving for salisbury steak.  Sadly, he became addicted to the Banquet version, back in the olden days.  He finally begged enough that I decided to figure something out.  I googled several recipes for it, but didn't find anything that really worked for us, so I decided to wing it. As I put on my facebook the other day, my new motto is "Make it up as you go along, and hope it doesn't suck."  So, yeah, it wasn't bad!  The only negative was that my husband said it needed more salt. However, that's pretty much my husband's nightly mantra (I don't cook with nearly enough salt to satisfy his tastebuds lol). 
So I'm gonna go ahead and post the recipe and you're welcome to try it, mess with it, make it work for your family.
2 lbs ground beef (the best quality you can find)
1 cup finely chopped mushrooms (I wanted baby bellas but the coop subbed white and they were fine) - divided
about half of a white onion, slivered
1 egg
1/2 cup GF quick cooking oats (I used Bob's Red Mill)
2 cups beef broth
brown rice flour
worcestershire sauce
salt and pepper to taste
1 tbsp olive oil
2 cups rice (if you're serving with mashed potatoes, don't do this part)

First, I cooked rice earlier and saved it, then spread it in a casserole dish.
I combined the beef, 1/2 the mushrooms, the egg, oats, and worcestershire sauce in a bowl. Then I sauteed the onion slivers in a large skillet over medium-high heat with olive oil.  While the onions cooked, I mixed the beef mixture and made patties out of it (it made about 16 small patties).  You can make larger patties, I had to make it fit to the dish :)
After the onions looked transparent and smelled sweet, I pushed them to the outsides of the skillet, I didn't take them out, but you can if you want.  Then I cooked the patties (half at a time), turning a few times until they were cooked through and dark brown.  When they were, I removed them to the bed of rice.
Then I made the gravy.  I pushed the onions back to the center of the pan, and scraped all the meat drippings to the middle too.  Then I added the beef broth, the rest of the mushrooms, and salt and pepper.  Once it was all hot and well blended, I whisked in brown rice flour until it was the consistency I wanted.  Then I ladled it out over the beef and rice.  You can then serve it right away. Since we weren't ready to eat just yet, I covered the dish with foil and stuck it in the oven on 200 for about an hour.

SO, hope ya like it.  And I hope you will try something new from scratch that you never tried before and come tell me about it!


  1. That sounds yummy! I will have to try it very soon.

    I cook almost everything from scratch. I don't like boxed/prepared foods very much and scratch is so much cheaper. Not to mention healthier. I know exactly what is in my soups, swiss steak, etc. and can feel good about what I am serving.

  2. I admire your effort! I'd love to have the time to do what you do. Rock on, Kati!