Dinner List 10

Hamburger Steak and Gravy
For the Hamburger Steaks:
1 1/2 pounds ground beef (80/20 or 90/10)
1/2 cup breadcrumbs (plain or Italian)
1 large egg
1/4 cup finely chopped onion (or 1 teaspoon onion powder)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil (for searing)

For the Gravy:
2 tablespoons all-purpose flour
2 cups beef broth (from bouillon cubes is fine)
Salt and black pepper to taste
Optional: 1 tablespoon Worcestershire sauce (but adds depth)

To make: in a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion (or onion powder), garlic powder, salt, and pepper. Mix gently but thoroughly until just combined. Do not over mix. Divide the mixture into 4-6 equal portions and form them into oval or round patties, about 1/2 to 3/4 inch thick. Make a slight indentation in the center of each patty to prevent them from bulging while cooking. Heat the vegetable oil in a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat. Once hot, carefully place the patties in the skillet. Sear for 4-5 minutes per side, until nicely browned. The patties don’t need to be cooked through at this stage. Remove the seared patties from the skillet and set aside on a plate. Reduce the heat to medium. Add the flour to the skillet with the remaining drippings. Whisk constantly for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until the flour is lightly browned (this is your roux). Gradually whisk in the beef broth, a little at a time, ensuring no lumps form. Continue whisking until the gravy thickens to your desired consistency, about 3-5 minutes. Stir in the Worcestershire sauce (if using). Return the seared hamburger steaks to the skillet, nestling them into the gravy. Reduce heat to low, cover the skillet, and simmer for 10-15 minutes, or until the hamburger steaks are cooked through and tender. Taste the gravy and adjust seasonings (salt and pepper) as needed. Serve hot, traditionally over mashed potatoes or rice.

Meatball Stroganoff
For the Meatballs:
1 pound ground beef
1/4 cup breadcrumbs
1 large egg
1/4 cup finely chopped onion (or 1 teaspoon onion powder)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Stroganoff:
1 tablespoon vegetable oil
1/2 medium onion, chopped
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream
Salt and black pepper to taste
12 ounces egg noodles, cooked according to package directions
Optional: 8 ounces sliced mushrooms (but recommended)
Optional for garnish: fresh parsley, chopped

To make: in a medium bowl, combine ground beef, breadcrumbs, egg, chopped onion (or onion powder), garlic powder, salt, and pepper. Mix gently until just combined. Roll into 1-inch meatballs. You should get about 20-24 meatballs. Heat vegetable oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through. Remove meatballs from the skillet and set aside. If needed, add a little more oil to the skillet. Add the chopped onion and mushrooms (if using) to the skillet. Cook, stirring occasionally, until the onion is softened and the mushrooms have released their liquid and browned, about 5-7 minutes. Sprinkle the flour over the cooked onions and mushrooms. Cook, stirring constantly, for 1 minute to cook out the raw flour taste. Gradually whisk in the beef broth and Worcestershire sauce. Bring the mixture to a simmer, stirring constantly, until the sauce thickens. Return the cooked meatballs to the skillet with the sauce. Reduce heat to low, cover, and simmer for 5-10 minutes to allow the flavors to meld. Remove the skillet from the heat. Stir in the sour cream until fully incorporated. Do not boil the sauce after adding sour cream, as it can curdle. Taste and adjust seasonings (salt and pepper) as needed. Serve the meatball stroganoff immediately over hot, cooked egg noodles. Garnish with fresh parsley if desired.

Lemon Garlic Tilapia
4 (4-6 oz) tilapia fillets, fresh or thawed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup chicken or vegetable broth
Juice of 1 lemon (about 2-3 tablespoons)
Lemon wedges, for serving
Optional for garnishing: 2 tablespoons fresh parsley, chopped

To make: pat the tilapia fillets dry with paper towels. Season both sides with salt and black pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the tilapia fillets in the skillet. Cook for 3-4 minutes per side, until the fish is opaque and flakes easily with a fork. Remove the cooked tilapia from the skillet and set aside on a plate.

Make Sauce: Reduce the heat to medium-low. Add the minced garlic to the same skillet and cook for 30 seconds to 1 minute, until fragrant, being careful not to burn it. Pour in the chicken or vegetable broth and lemon juice. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes to slightly reduce. Spoon the lemon garlic sauce over the cooked tilapia fillets. Garnish with fresh chopped parsley if desired, and serve immediately with lemon wedges. This pairs well with rice or steamed vegetables.


Chicken Alfredo Pasta
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
12 ozs fettuccine or linguine pasta

For the Alfredo Sauce:
4 tablespoons butter or margarine
4 cloves garlic, minced
1 1/2 cups heavy cream (or 1 cup milk + 4 ozs cream cheese, softened)
1 cup grated Parmesan cheese, plus more for serving
Salt and black pepper to taste
Optional: 1/4 teaspoon nutmeg (but enhances flavor)
Optional for garnish: fresh parsley, chopped

To make: bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Drain, reserving about 1 cup of pasta water. While the pasta cooks, season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside. In the same skillet (no need to clean), melt the butter or margarine over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream (or milk and cream cheese). If using cream cheese, whisk constantly until it’s fully melted and smooth. Bring the sauce to a gentle simmer, stirring occasionally. Do not boil rapidly. Reduce heat to low. Stir in the grated Parmesan cheese and nutmeg (if using). Continue stirring until the cheese is melted and the sauce is smooth and slightly thickened. Add the cooked chicken and drained pasta to the skillet with the Alfredo sauce. Toss everything together until the pasta and chicken are well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasonings (salt and pepper) as needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired.

Salisbury Steak
For the Salisbury Steaks:
1 1/2 pounds ground beef
1/2 cup breadcrumbs
1 large egg
1/4 cup finely chopped onion (or 1 teaspoon onion powder)
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce (for patties)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil (for searing)

For the Mushroom Gravy:
1 tablespoon vegetable oil (if needed)
8 oz sliced mushrooms (fresh or canned, drained)
1/2 medium onion, thinly sliced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce (for gravy)
Salt and black pepper to taste

To make: in a large bowl, combine ground beef, breadcrumbs, egg, chopped onion (or onion powder), garlic powder, 1 tablespoon Worcestershire sauce, salt, and pepper. Mix gently but thoroughly. Divide the mixture into 4-6 oval-shaped patties, about 3/4 inch thick. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the patties for 4-5 minutes per side until well browned. They don’t need to be cooked through. Remove patties and set aside. If needed, add 1 tablespoon vegetable oil to the skillet. Add the sliced mushrooms and onion. Cook, stirring occasionally, until the onions are softened and the mushrooms are browned, about 5-7 minutes. Sprinkle the flour over the cooked vegetables. Cook, stirring constantly, for 1 minute to cook out the raw flour taste. Gradually whisk in the beef broth and 1 tablespoon Worcestershire sauce. Bring to a simmer, stirring constantly, until the gravy thickens. Return the seared Salisbury steaks to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the steaks are cooked through and tender. Taste the gravy and adjust seasonings (salt and pepper) as needed. Serve hot, traditionally with mashed potatoes or egg noodles.

💗 Jo