Idea Alley

Hamburger steak request answered

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

I came across this recipe for hamburger steak while looking through a stack of recipes I had clipped, and remembered Marie O'Donohue's request.

It is from Southern Living.

Hamburger Steak With Sweet Onion-Mushroom Gravy

2 slices honey wheat bread

1 pound ground beef round

1 egg, lightly beaten

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 (1.2-ounce or similar size) envelope brown gravy mix

1 tablespoon vegetable oil

8 ounces sliced fresh mushrooms

1 medium Vidalia or other sweet onion, halved and thinly sliced

Pulse the bread slices in a food processor 10 seconds or until finely chopped.

Place breadcrumbs in a mixing bowl; add ground beef, egg, garlic, salt and pepper. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.

In a separate bowl, whisk together brown gravy mix and 11/2 cups water.

Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side, or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and saute 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.

Makes 4 servings.

To make ahead, mix and shape meat as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months. Thaw frozen patties in refrigerator 8 hours; proceed with recipe.

Barbara Sue Turner shares this recipe for pineapple salsa in response to a request by John Wilkins.

Pineapple Salsa

2 cups chopped fresh pineapple

2 tablespoons chopped red onion

1/3 cup chopped fresh cilantro

1/4 cup orange juice

2 tablespoons lemon juice

1 tablespoon honey

1/4 teaspoon salt

1/2 teaspoon ground black pepper

In a bowl, stir together the pineapple, onion and cilantro.

In a separate bowl, whisk together the orange juice, lemon juice, honey, salt and pepper. Stir pineapple mixture into juice mixture. Cover and refrigerate 2 hours before serving.

Makes about 2 cups.

A few weeks ago Lynn (last name not given) requested a recipe for pinto beans like those served at Cracker Barrel. I'm partial to the pinto bean recipe in my Front Burner column on Page 1E, but it isn't a facsimile of the beans served at Cracker Barrel, as my recipe does not include pork.

This one from cdkitchen.com shared by Shelly Tapp is described as being like Cracker Barrel's, however Tapp notes she has not tried it. Other copycat recipes added a little sweet pickle relish and diced onion.

Cracker Barrel Style Pinto Beans

1 pound ham hocks

1 tablespoon sugar

Water

2 cups dried pinto beans, sorted

1 1/2 teaspoon salt

Place ham hocks and sugar in a large pot and add enough water to just cover. Bring to a simmer and cook 2 hours, or until meat is tender.

Using two forks, separate meat from fat, skin and bones. Return meat to broth; set aside.

Place beans in a large pot and add enough water to cover by 2 inches. Add the salt and the ham with broth. Bring to boil, cover and simmer 3 hours or until tender.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.

Food on 07/16/2014

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