Mushroom Salisbury Steaks

This is a yummy meal in which the main meat is made in the microwave. I usually serve it with mashed potatoes, but you can also serve it over egg noodles.

Mushroom Salisbury Steak
From Quick Cooking Magazine, Sept/Oct 1999

Photo from Tasteofhome.com

1/4 cup cornstarch
2 cans (10-1/2 oz) beef consomme, undiluted
1 jar (6 oz) mushrooms, drained
4 tsp Worcestershire sauce
1 tsp dried basil
1 egg, beaten
1/2 cup soft bread crumbs
1 medium onion, finely chopped
1/2-1 tsp seasoned salt
1/4 tsp pepper, optional
1-1/2 lbs. ground beef

Hot mashed potatoes or cooked egg noodles.

In a bowl, combine cornstarch & beef consomme until smooth.
Stir in mushrooms, Worcestershire sauce & basil; set aside
In another bowl, combine egg, bread crumbs, onion, seasoned salt and pepper (if desired)
Add beef & mix well.
Shape into size oval patties; place in a shallow 1-1/2 qt microwave safe dish.
Cover & microwave on high for 6 minutes; drain.
Turn patties, moving the ones in the center to the outside of the dish.
Pour consomme mixture over patties.
Cover & microwave on high for 8-10 minutes or until meat is no longer pink.
Let stand for 5 minutes.
Serve with potatoes or noodles.

Makes 6 servings.

Santa Fe Enchiladas

Contrary to how it may appear, I actually DO cook on a stove most of the time & not just in the microwave.  However, tonight when I ask Miss Liv what recipe I should post next, she said "Santa Fe Enchiladas" which just happens to be another microwave meal.  These microwave meals are great for the summer months when we all dread heating up our kitchen to cook supper or we're short on time because we've been playing outside :) 

Photo from tasteofhome.com

Santa Fe Enchiladas

Ingredients

• 1-1/2 pounds lean ground beef (90% lean)
• 1 medium onion, chopped (I use 1 c. chopped frozen onions)
• 1 can (12 ounces) tomato paste
• 1 cup water
• 1 envelope taco seasoning
• 8-10 flour tortillas (6 inches), warmed
• 1 jar (8 ounces) process cheese sauce
• 1 can (4 ounces) chopped green chilies

Directions

• Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring every 1 minute; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 1-2 minutes or until heated through, stirring once.
• Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside. In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 40 seconds; stir. Pour over tortillas.
• Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 3 to 3-1/2 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 5 servings.

Nutritional Analysis: 2 enchiladas equals 609 calories, 25 g fat (11 g saturated fat), 94 mg cholesterol, 2,081 mg sodium, 54 g carbohydrate, 5 g fiber, 40 g protein.

Broccoli Ham Stroganoff

Since this blog is for Liv, I thought I'd start off with one of her very favorite recipes:  Broccoli Ham Stroganoff.  This super simple recipe is made in the microwave.  I found it in a cooking magazine years ago & it is definitely Liv's most requested meal.  Enjoy!

(Photo taken from magazine)

2 cups frozen chopped broccoli

1 Tblsp. water

1 Tblsp. butter or margarine

1/4 cup chopped onion

3 Tblsp. all-purpose flour

1 can (10-1/2 oz) chicken broth

2 cups cubed, fully cooked ham

1 cup (8 oz) sour cream

1 jar (4-1/2 oz) sliced mushrooms, drained

Hot cooked egg noodles

Place broccoli and water in a 1-qt microwave-safe bowl. Cover & microwave on high for 3-5 minutes or until the broccoli is tender, stirring once. Drain; set aside and keep warm. In another microwave safe bowl, heat butter, uncovered, on high for 20 seconds or until melted. Add onion; cover and microwave on high for 2 minutes or until tender. Stir in flour until blended. Gradually stir in broth (using a whisk works best for this); mix well. Microwave, uncovered on high for 4-6 minutes or until thickened & bubbly; stirring once. (You may have to stir more than once in order to keep the flour & broth mixed). Add the ham, sour cream, mushrooms, and reserved broccoli; mix well. Cook, uncovered, on high for 3-5 minutes or until heated through, stirring once.


Serve over egg noodles.

Servings: 4