I consider this dish an exercise in trying to shed a childhood nightmare. When I attended Hamden Hall Country Day School, Salisbury Steak was on the hot lunch rotation \u2014 meaning I would see it at least once a month (and this was in the day when there was only one option presented on a daily basis for the hot lunch program). And from my perspective everything was wrong about the dish\u2026 its appearance on the plate (a brown lump covered in a vile looking brown sauce), its smell and taste? Honestly? I could never make it past the appearance! Granted, that may have been a function of the recipe regardless of who prepared it. Was it prepared in the kitchen or in the bathroom? Even today, in drawing up a memory from my distant past, I gag at the very thought of seeing that lunch!<\/p>\n\n\n\n
Time to beat back the demon! OK, so Salisbury \u201cSteak\u201d is essentially a ramped-up burger served with an onion\/mushroom brown gravy. And when I look at that dispassionately, it has all the makings of a \u201ccomfort food dish\u201d perfect to enjoy on a cold and damp winter Sunday. Add to that, this recipe calls for using a slow-cooker! Prep before noon, watch the football game, ready at dinner time! Serve it with classic sides of peas and mashed potatoes, open up a bottle of \u201cbistro\u201d red and I\u2019m giving it a go!<\/p>\n\n\n\n
To the wine choice! First, in general I love C\u00f4tes du Rh\u00f4ne for good home cookin\u2019. And second, most C\u00f4tes du Rh\u00f4nes are Grenache based from the Southern Rh\u00f4ne, but Domaine Garon is based in the Northern Rh\u00f4ne and this CDR is predominately Syrah with fruit sourced from the Domaine\u2019s C\u00f4te-R\u00f4ti vineyard! Drink modest, and drink well!<\/p>\n\n\n\n
Domaine Garon “La Part des Vivants” C\u00f4tes du Rh\u00f4ne \u201922 (Northern Rh\u00f4ne, France) Slow Cooker Salisbury Steak<\/p>\n\n\n\n <\/p> <\/p> <\/p> Ingredients<\/p>\n\n 6 ounces of Tanqueray Gin <\/p> <\/p> <\/p> Directions<\/p>\n\n\n\n n.b.<\/strong> Other wine choices: always \u201cregional\u201d Italy always works: Barbera, Aglianico, Nero d\u2019Avola, Montepulciano d\u2019Abruzzo & Morelino di Scansano. Pinotage from South Africa. Bonarda from Argentina.<\/p>\n","protected":false},"excerpt":{"rendered":" I consider this dish an exercise in trying to shed a childhood nightmare. When I attended Hamden Hall Country Day School, Salisbury Steak was on the hot lunch rotation \u2014 meaning I would see it at least once a month … Continue reading
<\/u><\/strong>Domaine Garon owns 5ha of vines in C\u00f4te R\u00f4tie divided into 5 different lieu dits<\/em>: Rochains, Triotes, Lancement, Combard and Mollard. The vineyards are planted to 100% Syrah. Vivants is 70% Syrah, 20% Grenache and 10% Carignan. The wine is aged in older, neutral barrels which helps to avoid oak influence and better serves to round out textures in the wine. It has lovely, concentrated wild berry flavors, dark chocolate, spice and dry herbs. The acidity is ample for a red wine of this nature giving it freshness and allowing this ripe Syrah to dance on your tongue and pair nicely with good food.<\/p>\n\n\n\n
\u00bd ounce of Noilly Pratt Dry Vermouth
1\u00bd lbs ground beef
1 egg
\u00bc cup minced onion
\u00bc cup bread crumbs
1 clove garlic, crushed
\u00bd tsp salt
\u00bc tsp pepper
1 small sliced onion
6 oz sliced mushrooms
1\u00bd cups beef broth
1 package brown gravy mix
1 tbs ketchup
1 tbs Dijon mustard
2 tbs corn starch<\/p>\n\n\n\n\n