Frank The Tank
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00:00Mmm
00:02Monja Monja bon appétit, let's eat. It's time for
00:07tanks cooks
00:09Bonja Monja bon appétit, let's eat. It's time for tanks cook
00:15It's time. It's time. It's time. What's again?
00:20All right, we got ready for another episode of tank cooks and you know this time. I'm making Salisbury steaks
00:26I've had Salisbury steak for years, but it's been a frozen kind this time. I'm making it from scratch
00:34And this recipe was sent to me by
00:41I'm gonna change a few things up take some things out. I don't like but of course
00:46Thank you for sending the recipe and well you have to start off with some ground beef
00:53So we got the ground beef
00:57My own interpretation on Salisbury steak
01:02Salisbury steak this could get a little sloppy, so I'm gonna grab some
01:07gloves
01:09So when it comes to mixing this up I?
01:13Can mix it up good?
01:15All right, of course that means the next
01:19Step is to add some of our spices
01:22Of course, I'm gonna put our regular spices in here the accent
01:29Some salt
01:33Some pepper
01:35We're gonna put in
01:37lemon pepper
01:40lemon pepper
01:43There we go lemon pepper
01:46Then we're gonna put in some of this
01:49Soft garlic yeah there it is garlic powder all right
01:56Now I'm gonna add in some
01:59dry mint onion so
02:02Supposed to add about half an onion
02:04So I'm gonna put the rest of this in here
02:07along with a package of onion soup instead of putting a
02:10Fresh onion directly into the meat. I'm gonna have like a
02:14Kind of more like the onion soup type of powder
02:17I think that will blend with the meat a little bit better though the recipe calls for half of onion
02:24All right
02:28Okay, then we're gonna need half a cup of
02:32panko
02:33panko
02:34pank pank pank panko breadcrumbs
02:37you know I
02:39Just open this damn canister up
02:42It's like two-thirds full they're ripping people off
02:48These canisters used to be all the way full now. It's not
02:52There's half a cup of panko breadcrumbs
02:55little more coarse of course
03:01Right now I'm gonna add some dry minced garlic
03:06So it's put like one clove, but that should be equal to a clove
03:10All right. Now I have to take a bouillon cube. See this bouillon cube
03:17I have to smash it up and put it in here. So let's see if I could smash this baby up
03:25Smash this bouillon cube
03:28All right, let's see
03:30All right, let's see
03:35Come on
03:37If I use a little scissor here our kitchen shears crumble it there we go
03:43There you go crumble off this
04:00I
04:02Mean if I hammer it a couple times, it'll crumble up. There we go. I've crumbled up nicely
04:08All right
04:10The old-fashioned way smash the goddamn thing
04:17All right, there's our crumbled up bouillon cube could be a little more crumbled I guess but
04:23I
04:28There we go, all right
04:33I'm not gonna put ketchup in here. So that's gonna be left out, but we're gonna put an egg in here one eggy-waggy
04:42Let's put the using our easy a cracker, of course and why isn't this thing?
04:50Golly, yeah
04:54It's easy a cracker doesn't work as good as it used to throw away
04:59then we're supposed to use some Dijon mustard or
05:02two
05:03Teaspoons of dry mustard. So let's put that there. There's the dry mustard
05:09All right. Now we have to mix this together mix it together
05:14How is the weather? Let's mix this together. So let's get our hands in there and really mix this together
05:24The
05:26Salisbury steak kind of like how I make the meatloaf
05:31The same principle
05:33Mixing this meat together course. It's gonna be quite the break when you make some
05:40Salisbury steak. Okay
05:43There we go
05:45Salisbury steak clump of meat. Okay. Our next step is we're gonna take this meat and we're gonna form it into some patties
05:53So let's get the patties. We're gonna make them kind of an oval shape. We want to make them about
06:00Three quarter inch thick
06:04So we're gonna make them fairly thick thick thick thick patties try to make them kind of oval ish
06:15Salisbury steak we're making Salisbury steak something like this should do this
06:23You flatten it out a little bit. That looks like a Salisbury steak. Here it is
06:36Right next little Salisbury steak here
06:45All right, there we go, there's our Salisbury steak now we gotta get ready to fry these babies up
06:49All right, we got some oil some olive oil heating up and what we're gonna do is we're gonna put our
06:59Steak patties into oil that is
07:03Extremely hot
07:07I'm gonna fry this up both sides and then we're gonna get ready to make a gravy
07:20All right
07:22After about a minute or two welcome flip it to a turn the meat around
07:29Cook on other side now
07:32Turn the meat around
07:34All right
07:36Get a nice little crunch plus crusty crunch crust
07:40All right, I think we got our Salisbury steak ready, we'll put these on a plate and put it to the side
07:51Salisbury steak now we gotta start making our gravy
08:03So we're gonna put some chopped onions in here
08:11We're only gonna use about half of this
08:17Chopped onions
08:20Lots of onions when you use chopped onions
08:25Mix this up a little bit
08:30Maybe a little much oil but hey
08:34Oil
08:36It's a nice aromatics in the air aromatics in the air then we're gonna use some of this
08:46Minced garlic
08:49Yes minced garlic
08:55So put some of this chopped garlic in here
08:59La la la la la get some nice aromatics into the air
09:18It's gonna take a couple minutes to fry this up
09:20Onion
09:23Now they call for mushrooms to be added. I'm not adding mushrooms to the gravy. I'm gonna do everything but the mushrooms
09:30All right, this is really sort of smell well our onions are getting translucent
09:36Translucent translucent
09:40So now we have to add in our onions
09:42Put that in and melt it down
09:48Now we're gonna lower our temperature to medium
09:54While we do this
09:58And then we're gonna add in our mushrooms
10:02And then we're gonna add in our onions
10:06And then we're gonna add in our mushrooms
10:08Lower temperature to medium while we do this
10:20Get the butter to melt
10:24Get a little whisk action too in here now
10:30So we're gonna be creating a roux
10:39All right
10:41The butter has been melted so I'm gonna add in three tablespoons of flour
10:48Guess this will probably be about three tablespoons
10:51More or less
10:56There we go
10:59Now we have to mix this really well
11:09Let me try to set the camera up
11:13All right, once we add the three tablespoons we have to mix this up really well
11:17So let's get our little whisk and mix it in there and smooth it out
11:21Make sure there's no lumps
11:23Create like a roux
11:25Roux, roux, roux, roux, roux
11:28We're creating a roux, roux, roux, roux, roux
11:32We're creating a roux, roux, roux, roux, roux
11:36Creating a roux, creating a roux, creating a roux
11:41Beef stock here
11:44And we're gonna add this slowly
11:47So let's add the beef stock
11:51And mix it in slowly
12:00Look at that, it's starting to thicken up already
12:05Roux, roux, roux, roux, roux
12:07Roux, roux, roux, roux, roux
12:12Water, put more beef stock in there
12:18Not looking too bad this gravy
12:20This gravy's not looking too bad I would say
12:25We'll add Dijon mustard
12:27But I'll put some more of this ground mustard in here
12:32Roux, roux, roux, roux, roux
12:36And of course we'll put our traditional seasonings in here
12:40Some accent
12:43Of course
12:46Roux, roux, roux, roux, roux
12:49Roux, roux, roux, roux, roux
12:53Garlic powder
12:56Roux, roux, roux, roux, roux
13:02Gravy not looking bad, not looking bad at all
13:07Some lemon pepper
13:13And we're gonna put back in our Salisbury steaks
13:18We're gonna put this right back into the pot here
13:21And finish cooking off for about five minutes
13:25Into the gravy itself
13:29We'll stir the gravy occasionally
13:33And we'll be getting ready to eat soon
13:36Alright, we're looking pretty good I'd say
13:38Let's see, flip them around here
13:41Flip them around in the gravy
13:43In the gravy, in the gravy
13:46Gravy looks nice I think
13:48Stir the gravy a little
13:50Stir the gravy
13:52I'll put a little bit of this
13:54Gravy master
13:56Gravy, gravy
14:02Gravy
14:05Yep, stir that in
14:07Stir that in quite nicely
14:09Spin it around
14:11Look at that, spinning the pot
14:14We'll splash some of it out
14:16Spin the gravy here, spin the gravy there
14:20Spin the gravy everywhere
14:23This looks good
14:28Alright, our Salisbury steak does look good
14:33Yes indeed, it's just about time to plate this meal
14:41Alright, time to plate the meal
14:46Get a little bit of mashed potatoes on our plate
14:49Time to plate the meal
14:54Time to plate the meal
14:58Get some green beans onto the plate too
15:01Time to plate the meal
15:05Alright, now we'll have to grab out one of these Salisbury steaks
15:09Time to plate the meal
15:14Time to plate the meal
15:19Time to plate the meal
15:23Make our little gravy well
15:25And get some gravy and put it onto our potatoes instead
15:29And our Salisbury steak
15:31Time to plate the meal
15:35Time to plate the meal
15:41Time to plate the meal
15:47I have been eating Salisbury steak for years
15:49But it's always been of the frozen kind
15:53That you reheat
15:55It's the first time I've ever had Salisbury steak made from scratch
15:59Well, let's see how it came out
16:01There we go
16:10Gotta say, this came out excellent
16:14Thank you, Jynan Kim
16:18I hope I said that name right, Jynan Kim
16:20Excellent
16:22And if you want to send me a recipe, send it to njtank99 at gmail.com
16:26Because you never know what I'm going to cook next
16:28I might be cooking your food
16:30And if I like it, I'll cook it
16:32Simple as that
16:34So, if you know what I like, you'll probably send something I like
16:37So, until then
16:39Let's see how it came out on the gravy
16:41It came out very good
16:43And monja, monja
16:45Bon appétit
16:47Let's eat
17:07Bon appétit