Continuing with the spirit of making something new everyday while my in laws are visiting...On today's menu, we have Southwest-Style Salisbury Steaks which I served with mushroom gravy, mashed potatoes and cucumber-dill salad. The cucumber salad is a twist on popular Polish dish called mizeria.
* 1 1/2 pounds ground chuck beef
* 1/2 cup shredded Monterey Jack cheese
* 1/4 cup chopped fresh cilantro
* 1 4-ounce can chopped mild green chilies
* 2 tablespoons minced green onions
* 1 tablespoon tequila
* 2 teaspoons chili powder
* 1 teaspoon salt
Using hands, gently mix first 8 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties.
Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness.
1 lb of baby portabello mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 cups milk
2 cup of beef broth
Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef broth. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.
2 English Cucumbers
1 cup of greek yougurt
1/4 cup of chopped fresh dill
Salt and Pepper to taste
In a medium bowl mix greek yogurt, dill and season with salt and pepper, add cucumber slices and mix well.