Sunday, August 5, 2012


I love Sunday dinners and try to do them at least twice a month. It's just me and my husband...but it means a lot to both of us. So many memories for both of us as children and remembering the little more pricey and little more extravagant dinners with your family.  Plus it's such a calming time for me in the kitchen..taking my time to prepare a meal that normally you might not have time to do during your hectic work week. Sometimes I get so excited for Sunday dinners that I can't decide what to make. happens..we both get that "I'm so full feeling" afterwards and sit back and relax. SO REWARDING...IN SO MANY WAYS! With all that in mind, this is what I made for Sunday dinner today. Enjoy!

Salisbury Steaks with French onion gravy
*adapted from Rachael Ray recipe*

  • EVOO for liberal drizzling
  • 2 tablespoons butter
  • 2 large onions, sliced
  • Salt and coarse black pepper
  • Ground thyme
  • 1 bay leaf
  •  2 tablespoons grated Parmesan cheese
  • About 2 pounds ground sirloin
  • 1 large egg, beaten
  • 1/4 cup Worcestershire sauce
  •  1 tablespoon garlic powder
  •  1/2 teaspoon Xanthum Gum
  • 1 1/2 cup beef stock
  • Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
     Place the meat in a bowl and add the egg.  Add the Worcestershire, garlic powder and cheese to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about over the caramelized onions, stir 1 minute.  Add the beef stock along with the Xanthum gum and thicken a moment. Take the bay leave out. Serve the gravy over the Salisbury steaks.

    Drop biscuits

    1 cup sour cream
    2 sticks unsalted butter-softened
    2 cups Carbquik *you can get from
    1/4 tsp butter flavoring *optional

    Mix butter, sour cream and butter flavoring. Add in the Carbquik and mix until doughy. Spray a muffin pan (holds 12) with cooking spray. Drop evenly into each divot. Bake at 400 degrees for about 15-20 minutes or until golden brown on top.
    *these are good with the gravy on top.

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