This was a bad recipe and I didn’t like the results either.  Jim liked it and ate most of it.  I served this with Idahoan mashed potatoes and asparagus.  The painting is my latest.  We have a young friend who served in Afghanistan during the war.  He took a series of photos and sent them to me.  I liked this as the tanks and herder have a new vrs. old feel.

Friday we ate at our favorite Japanese Restaurant.  It is a favorite do to the proximity to the dance club. This recipe is from the WW Instant Pot cookbook.  It says 5 smart points and I believe it would 5 freestyle points also.  I will type it as it is written. Notes as always in (  ).  This says servers 4.  It barely fed Jim.  

Ingredients:

1# lean ground beef  (Should have been 1 1/2#)

1/4 t garlic powder

1/2 t salt

1/4 t popper

1C mushrooms, diced

1/4 C onion, minced

1 t dried thyme

2 T dry sherry

1/2 C beef gravy (Why not the jar of gravy and adding water until 1 1/2C.)

1 C water

2 T flour+ 1 T water (You get paste, not a slurry.  Should be 2 T water and 1 T flour.)

Directions:

1. In a mixing bowl, mix together beef, garlic, salt and pepper.  Shape into thick patties.
2. Press the Sauté button of the Instant Pot and spray with cooking oil.  Add the patties and cook for 4 minutes on each side.  (This long cooking time + the pressure setting turned them into hockey pucks.)
3. Add the mushrooms, onions, thyme and “white wine.” (Must mean Sherry.)  Close the lid and press the pressure cooker button .  Cook on high for 3 minutes.  Do a quick release to open lid.  (I waited until it counted down to 10 before releasing the pressure.  I did it once as soon as the pressure went off.  Never again.)
4. Press the sauce button and add the beef gravy.  Let it simmer for five minutes.  (First, what about the 1 C water.  Never mentioned in the directions.  This is more of a stove top recipe than an instant cook recipe.  Why not add the water and gravy before closing the lid.)
5. Add the flour and water slurry and cook for another 3 minutes until the sauce thickens..  This is more of a stove top recipe than an instant cook recipe.  Why not add the water and gravy before closing the lid.)
6. Add the flour and water slurry and cook for another 3 minutes until the sauce thickens.

There is enough for twice as many burgers and potatoes.  Jo was happy to finish the extra sauce.  

Hamburg steak is a similar product, but differs in ingredients. Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905), an early proponent of a low-carbohydrate diet for weight loss; the term "Salisbury steak" has been in use in the United States since 1897 

The term Salisbury steak was first recorded in 1897 but really came into full usage during World War I when patriotic Americans wanted a substitute for the German word hamburger. Hamburger was originally Hamburger steak (or Hamburg steak) as it was created in the city of Hamburg, Germany.