This week’s recipe comes from ‘Taste of Home’ and is quick, easy and affordable. In times like these, stretching the dollar to feed the family is paramount. Focusing on affordable, ground beef can be used in many, many ways. Creativity should not be a concern when you have hungry family members, and every minute is precious. This Salisbury steak recipe can be doubled or tripled and is easily frozen for future use.
Also, my focus on recipes has shifted a bit. We are proud to feature recipes that will support our local artisans and farmers! If you’re working on buying more local products and supporting local farms, there are plenty here in our valley to choose from.
One such farm is Caring Acres Farm. April and Carl Holmes raise beloved and distinctive cattle. “Caring Acres Farm is a 310 acre farm located in Lewisburg, WV. Carl is a fourth-generation cattle farmer who manages our farm and livestock naturally. Our mission is to provide the highest quality beef at affordable prices to everyone.”
Carl and April’s prices rival the huge chain markets, the beef is super flavorful and tender and they accept credit cards, cash and EBT. Reach out to see for yourself when making this sumptuous meal at 1103 Sky King Dr., Lewisburg, WV, United States, West Virginia, calling 941-735-2119, email at info@caringacresfarm.com or order online at caringacresfarm.com. You will find Caring Acres Farm meats at your farmer’s markets as well.
Ingredients
1/3 cup chopped onion
1/4 cup crushed saltines
1 large egg white, lightly beaten (Farm fresh eggs available at many locations such as Amy’s Market at Montwell Commons)
2 tablespoons 2% milk
1 tablespoon prepared horseradish
1/4 teaspoon salt, optional
1/8 teaspoon pepper
1 pound lean Caring Acres Farm ground beef (90% lean)
1 jar (12 ounces) beef gravy (Beef Tallow available at Swift Level Fine Meats in Fairlea or call 304-645-1020)
1-1/2 cups sliced fresh mushrooms (Find Lamastra Farms on Facebook, or call 681- 262-2028)
2 tablespoons water
Egg Noodles (optional)
Directions
Combine the onion, saltines, egg white, milk, horseradish, salt if desired, and pepper in a large bowl. Crumble beef over the mixture. Shape into four oval patties.
In a large skillet over medium heat, cook patties until no pink remains and a thermometer reads 160 degrees, 5-6 minutes per side.
Remove patties and keep warm. Add the gravy, mushrooms and water to the skillet; cook until heated through, 3-5 minutes. Serve with patties and, if desired, noodles, peas or mashed potatoes.
