Back in the ’50s and ’60s, the country was overrun with “Continental-style” restaurants offering Naugahyde banquettes, white table cloths, and tony, bastardzied Euro/American menus. One of these retro-glam dishes was steak Diane, a wonderful dish for two.
Use 2 6 oz. slices of tender beef, season with a smidgen of salt and plenty of freshly ground black pepper, dust with flour, and sauté in butter with two finely-diced shallots and a small clove of garlic to taste. Set the meat aside.
Working quickly, add a half stick butter to the pan, a hefty tablespoon of prepared mustard, and 2 cups sliced mushrooms. When cooked down, add heavy cream, reduce, and stir in enough stock to make a smooth sauce. Spoon over beef, and serve with a love.
When I was growing up in small-town Mississippi in the 1960s, TV dinners were a treat, something different from home-cooked, not better, by any means, just exotic, some indication that change was possible in the stagnant backwater of Bruce, Mississippi, if only by way of convenience foods.
Frozen pizza held a similar glamour.
For a little over a dollar, we could buy fried chicken, meatloaf, or turkey and dressing with a puddle of piped-in potatoes and neon peas in a space-age metal container, heat it in the oven, and eat them on the sheet-pan fold-away TV tables that became available simultaneously.
I remember eating one the first time I saw “It’s the Great Pumpkin, Charlie Brown.” I was eight.
My favorite was the fried chicken, but brother Tom’s was Salisbury steak (as close as he could get to a hamburger). It’s named for James Salisbury, one of those impressive food faddists of the late 19th century whose ranks include Kellogg, Post, and Mary Grove Nichols (by far the coolest of the three.)
Salisbury advocated the same low-carb diet as Tarnower and Atkins (known now as paleo), his being very much meat-centered. Salisbury’s version of a “lean beef cake,” calls for meat “from the centre of the round” procured from “well-fatted animals that are from four to six years old,” but any lean is good.
For a pound of lean ground beef, add a quarter cup bread crumbs, and if you don’t have any of those little-bitty cans of tomato sauce, work in a generous squirt or two of ketchup along with a good dusting of black pepper. Don’t over-work the meat. Form into no more than four cakes about an inch thick. Cook in a low oven to medium well.
While this recommendation doesn’t fit the doctor’s diet, my optimal serving of Salisbury steak requires mushroom gravy (a light one), creamed potatoes with a little pitty-pat of butter, and green peas, just like Mother Swanson served.
