Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Anyone who ate aluminium-trayed tv dinners or school lunches in a certain era, likely knows, and possibly loves, Salisbury steak.
Celiac.com 01/07/2014 - Anyone who ate aluminium-trayed tv dinners or school lunches in a certain era, likely knows, and possibly loves, Salisbury steak. Others may know its microwaveable descendants from the supermarket frozen aisle.
Either way, Salisbury steak is one of those foods that evokes strong memories, and this simple, easy-to-make recipe delivers a tasty, gluten-free version of that old favorite.
In a large bowl, mix together ⅓ of the dry onion soup with ground beef, Rice Chex, egg, salt and black pepper.
Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend water, potato flour and remaining dry soup until smooth. Mix in ketchup, red wine, Worcestershire sauce and mustard powder. Pour over meat in skillet.
Cover, and cook, stirring occasionally, for about 20 minutes, until sauce reduces and thickens. If necessary thicken with more potato flour, or thin with water.
Serve with rice or mashed potatoes and a side vegetable for a full helping of gluten-free comfort food.