My followers know that I love cooking with vintage cast-iron cookware ... some of which came from my maternal grandmother's collection, along with other pieces I have found and restored in antique shops along the way. I am also fond of modern-day Calphalon non-stick pieces ... each and every piece of cookware in our kitchen has its purpose and place!
Today, Mindy and I shopped at Winn-Dixie and picked up four pounds of 80% hamburger for $2.99 a pound. Needless to say, a good old-fashioned Salisbury Steak dinner was in order ... along with plans for Enchiladas, Chili, and who-knows-what with the remaining three pounds of hamburger over the next two weeks!
So, for tonight's supper, I started with a coarsely chopped onion sautéing in a cast iron skillet. I used my recently-acquired and restored vintage Lodge 5SK for the veg getting a very nice caramelization on the onions. I added some chopped white mushrooms, along with salt, pepper, and dried rosemary. I made two half-pound Salisbury steak patties seasoned simply with salt and pepper.
I planned on cooking the formed and seasoned ground beef in my Birmingham Stove and Range #8 cast iron skillet that I picked up a few years ago here in Florida. To complete the meal, we had some fried cabbage left over from our Wednesday night's supper. (It was great the first time ... why not again)?
And here is the finished and plated product:
