My mom-in-law was spending a month or so with us, and I was on the lookout for something interesting for dinner that appealed to our tastes, but would also not be too spicy for hers.
And then, the nice folk at Southern Living posted a version of this recipe that appealed to me for a couple of reasons:
Number 1: if I had followed the original recipe and used potatoes instead of egg noodles, this would have been gluten free;
which is a bonus for serving something different and appealing to other family members and friends.
Number 2: most any combination of beef and Swiss cheese and tomatoes is practically guaranteed to be a winner for me.
•1 lb ground beef
•1 egg, lightly beaten
•1 tbsp Arby’s Sauce – or steak sauce
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp Seasoned Salt
•1/2 tsp pepper
•1/2 tsp Italian seasoning
•2 cups diced onion
•2 cups shredded cabbage (coleslaw mix)
•2 cloves garlic, minced
•2 (14.5 oz) cans diced tomatoes
•1 cup unsalted chicken stock
•1 tsp sugar
•6 slices Swiss cheese
•Chopped fresh basil and/or parsley
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Whisk the egg together with the Arby’s Sauce (or steak sauce), Sherry Peppers Sauce, hot sauce, Seasoned Salt, pepper, and Italian seasoning, then combine with the ground beef until evenly blended, divide into six portions, and form into patties.
Heat a large pan on medium-high, then add the patties and cook for four minutes per side, or until they are nicely browned.
Remove the patties to a plate, cover, and keep warm while you make the gravy.
Add the diced onion and shredded cabbage to any meat drippings in the pan, toss to coat, and cook, stirring often, for about ten minutes, until they are tender and any pan liquids have been cooked off.
Add the garlic and cook for another minute or so, just until you can smell it.
Stir in the diced tomatoes, stock, and sugar, and cook, stirring, until it all comes to a boil.
Simmer for five minutes before returning the burger patties to the pan.
Reduce the heat to low, then place one slice of Swiss cheese on each burger patty, cover the pan, and cook for another five minutes, until everything is nicely heated through and the cheese has melted.
Sprinkle with the chopped basil and/or parsley and serve.
The nice folk at Southern Living suggested serving over potatoes – theirs were oven roasted, but these Air Fryer Crispy Potatoes would work a treat, too, and, you would have a gluten free meal, so, bonus!
I had some rather nice egg noodles I had been wanting to try, and gluten free was not a need for that particular dinner, so that’s the way I went.
And, of course, leftovers a couple of evenings later were even better.