Just a little love story for my Beauties even after Valentine’s Day! Can you believe that I DON’T like going out for V-day? Prince Charming gets a pass on this overblown holiday. I know it’s a big restaurant night but this is when my snobby side comes out. I’m not into prix fixe menus or dining with amateurs. Could I be any more honest? You're welcome.

I do, however, like giving a little love to my kiddies with a home-cooked meal. While my brother decided to cook anything with the word “red” in it (seriously? that’s all you could come up with? Red beans and rice, red beets, etc.), I decided to mold my love and affection for them…out of my favorite protein…meat! I made heart-shaped Salisbury Steak with Onion Gravy and Pan Sauteed Spaetzle. The whole meal screams LOVE.

I did my research, as I always do, on the origins of Salisbury Steak. For whatever reason, I love reading about the history of food. This dish dates back to the late 1800’s and really is just a fancy hamburger. Get this, a doctor invented it because he believed shredded food was easier to digest and starchy foods were difficult on the digestive system…HI Atkins! Thus, he created the burger to resemble steak and it became very popular during World War I.

Another interesting tid-bit on this meal is try googling “salisbury steak” and you will find recipes with powder mixes and soup cans. That is illegal in my house and I was somewhat surprised. Not even my cooking-crush, Tyler Florence, came up with a recipe on google. Beauty and Her Feast doesn't come from a box. So, I had to come up with my own version of my favorite 1970‘s Hungry Man TV dinner. Yes, I ate them. But today, I prefer the scratch version. My kids are saucy little things and love extra gravy. This recipe provides a large portion of gravy and roughly 8 - 10 patties.

Salisbury Steak with Onion Gravy

2 lbs Ground Beef
1/3 cup bread crumbs
2 Eggs
1/2 cup ketchup
2 Tbs. Worsteshire
1 Tbs. Dijon Mustard
1/2 tsp. Paprika
Handful of chopped flat leaf parsley
Salt/Pepper

Mix the above ingredients and shape into hamburger patties. Set aside.

Onion Gravy

6 - 8 slices of bacon, chopped
Vegatable oil
2 onions, sliced
3 cups beef stock
3/4 cup red wine
Chopped parsley
 

2 Tbs flour
2 Tbs butter

Heat pan and and saute bacon until crispy. Remove and set aside. Add a little oil and saute patties until browned on both sides. Remove and set aside. If oil needed, add then toss in the onions. Saute four about 3 -4 minutes. Add butter and melt. Then, add flour and stir quickly so it doesn't clump. This creates a paste in the onions. Add wine, scrape bottom and stir. This will be thicker than you expect but now add the broth. Stir in parsley and bring to a low boil. Add patties carefully and spoon sauce over the tops. Simmer for about 20 minutes. If you need it a little thicker, mash 1 tbs of butter with 1 tbs of flour and whisk in. Season with salt and pepper but be careful because you still haven't added the bacon!  Serve over pasta and sprinkle bacon on top.

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