Loribury Steaks

One of the top comfort foods at our house is..... wow, now that I think of it, there are too many to list. Anyway, Salsbury Steak is one I really like. Over the years I have tweaked the way I have made it so that it has a really rich gravy and the meat is anything but plain ground beef. Thus the name change...

Loribury Steak (& Gravy)
1 1/2 -2 pounds of ground beef
1 onion
1 bell pepper
1/4 c. dry bread crumbs
2 eggs
1tsp Tony's Creole Seasoning
1/2 tsp. dry thyme
1/2 tsp. garlic salt
1Tlb Bouillon paste

The best bouillon paste with great beef taste.

pepper

Gravy:
1c. red wine
2 Tlb balsamic vinegar
4 cups beef stock (1 carton)
2 pureed Roma tomatoes
1/4 c. heavy cream
Salt and Pepper

Mix everything in a large bowl. Use a ice cream scoop to measure out the meat portions so you don't end up with some large and some small patties. I first start by shaping them into balls in my hands, then let them elongate like a large egg. I then flatten the patties. Brown them in a little oil if they stick. I love using cast iron to brown in. It give the patties great caramelization and browning. Drain on a plate once well browned. They don't look pretty now... they will. Continue, till all patties are finished.
De glaze the drippings with wine, scraping all the pieces from bottom of skillet. Add balsamic vinegar and reduce for several minutes to let the balsamic sweeten. Add the stock simmer for about 5 minutes. Reduce heat and wick in heavy cream. If you want a thicker gravy mix Corn starch and water together in a small container and slowly whisk into gravy, to desired thickness. Add the meat back in. Simmer on low for 10 minutes. Salt and pepper to taste.



Garlic Cream Mashed Potatoes
6-8  Russet potatoes
2 cloves of garlic
1Tlb lemon juice
1cup heavy cream
1tsp Tony's Creole Seasoning
1/2 c. Ramano cheese 
sea salt

In a large pot add cold water and cubed potatoes on med high heat. Smash the garlic with the flat side of your knife, remove peel and throw into pot. A generous toss of sea salt into pot and gently boil till fork tender.
Drain and add back into pot. Mash the potatoes with butter, Ramano cheese and cream. Add lemon juice and season to taste.

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