This mom loves to cook

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Hello! I'm Deirdre and I'm a stay at home mom to two boys. Cooking for a 6 and 4 year old- day in and day out can be the best job in the world, also the most frustrating. Trying to create not only kid friendly but husband and mom friendly meals is a challenge that I've readily accepted! My Foodie Mom blog is a record of the different recipes that I've tried in the kitchen, pictures of my ventures, and cool tricks I've picked up along the way. Cheers!

Friday, April 19, 2013

Salisbury Steak with Potato Pancakes

I didn't realize when I first started this meal that the gravy itself was going to take over 40 minutes to make... I really enjoyed it, but it wasn't to fun doing it with hungry children at my feet. Points off Mom for not reading the whole recipe before I began. Regardless, it was probably the one of the best gravy's that I've made. S0- Here we go...

  • 1 large red onion, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 3 cups  beef broth
  • 1/2 cup red wine
  • 3 tablespoon tomato paste
  • 1 teaspoon cider vinegar
  • Salt and pepper
Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally.

When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning.

It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.

  • 1 pound lean ground beef
  • 1/2 cup cooked white rice
  • 1 egg yolk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 chopped onion
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons parsley 
  • 1 tablespoon olive oil
 Mix ground beef, rice, egg yolk, salt, pepper, onion, Worcestershire sauce, parsley in a bowl. Shape into oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm 


  • 4 pounds potatoes, peeled and shredded 
  • add in scallions, cilantro or any herb to make it colorful
  • 1 egg white
  • salt and pepper
  • veggie oil
Squeeze the shredded potatoes dry. In a large bowl, using 2 forks, mix the shredded potatoes with the scallions, egg white, salt and pepper.

Heat up skillet to high and add about a tablespoon of oil to coat bottom.

Add the potato mixture to the skillets and press into firm cakes. Set a heatproof plate or glass pie plate over each cake just to cover it. Weight down each plate with a large, heavy can and reduce the heat to moderate. Cook for 5 minutes.

Carefully remove plate and flip pancakes, cover again with a plate and cook for an additional 10 minutes until brown and crispy. Repeat process with the rest of the mixture. 


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