With Thanksgiving quickly approaching I’ve been trying to avoid shopping for groceries other than what’s planned for the big meal, and instead making due with what we already have in the freezer. A while back my husband bought a big bag of premade hamburger patties when he found them on sale. Back in the States, this is something that we would have never purchased. I think we each make a pretty decent hamburger, definitely better than the premade variety. However, the beef here just isn’t the same. I’m told it tastes different because most of the beef comes fromNew Zealand and the cows eat different grass. I’m not sure if that’s true, but needless to say, I’m not a fan of the taste of the beef here. Now, I don’t mean to offend. I’m sure if this is the kind of beef you’ve been eating and then went to the States and ordered a steak, it would probably taste funny to you too.
So when my husband saw the American premade patties, he bought them, thinking we might get homesick for a good burger at some point. Well this big bag of beef patties has been sitting in my freezer for a while. I’ve thought about trying to do several things with them, but just kept going back to Salisbury steak. I love onions; my husband loves mushrooms, so easy dinner. Well as I started to gather the ingredients, I really wasn’t excited about making or eating it for dinner. I thought well maybe I’ll add some spice, so I grabbed the chipotle hot sauce. Then if I add the chipotle, I should add some cumin too; but if I add cumin, cilantro needs to go with it. Before I realized it, I had changed the whole base for Salisbury steak. Well now I had something for everyone. “E” likes mushrooms, I like onions, “M” likes spicy. Oh but then there is “C”….Oh my son doesn’t like anything. I’m sure he will eat only the garlic toast I made to go with it. Well three out of four isn’t bad.
I have to say, that although I ended up giving this a Southwestern twist, it still maintained the integrity of Salisbury steak. It still had the same base of a ground beef patty with onions and mushrooms, it was just so much better. I feel that if I had been on Top Chef and the challenge was to reinvent Salisbury steak, I probably wouldn’t get sent home for this one 🙂
Southwestern Salisbury Steak
6 premade, uncooked beef patties
2 onions, sliced
1 lb mushrooms, sliced
1 link chorizo sausage, diced
1 4oz can green chilies
1/2 cup cilantro cooking base
4 tablespoons chipotle hot sauce
4 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons lime juice
4 cups beef stock
3 tablespoons corn starch
Fresh cilantro to garnish
Turn on slow cooker on high and add the chorizo, onions and mushrooms. Allow them to cook until they start to sweat a little. Add the chilies, hot sauce, cilantro cooking base, cumin, garlic powder and lime juice. Add cornstarch and put the patties on top. Pour the beef stock over everything. Allow steaks to cook on high for 3 hours or on low for 6.
Serve with mashed potatoes, or on top of garlic toast. Garnish with fresh cilantro.
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