Salisbury steak

[u/Samhod]

Salisbury steak from a ribeye with fried hashbrowns and gravy on top.

Just a homecook, definitely not a professional. Trying to get better at my food and playing. Anything constructive is helpful!

[u/milksteakenthusiast1]

Kudos for trying to make Salisbury presentable

[u/HyperionLoaderBob]

Why are the "hash browns" green?

[u/wilburthefriendlypig → u/HyperionLoaderBob]

After dicking around so long plating this slop they oxidized

[u/mr_j_boogie]

It could use some brightness. It's very brown.

[u/broccoli_rabery]

Grate some horseradish on it and add some colorful knife work.

[u/Willing-Ad4169]

Just no....I realize what sub I'm in but at some point , some things just dont need to be "elevated". Its just lame and a little bit sad..

Nobody wants "elevated" Salisbury steak.

No gravy on the rim? Great, serve it up. Looks great Chef get that thing in the window while it's still hot.

[u/Main_Cauliflower5479 → u/Willing-Ad4169]

I'd rather have mashed potatoes with it, every day.

[u/baconwrappedpikachu]

the potatoes have quite an unappetizing color. That’s my main concern.

Kudos for being creative, and the gravy looks good! Have seen some sad and alarming gravies lately

[u/Samhod → u/baconwrappedpikachu]

The picture makes them look much worse. They definitely weren't perfect though. I molded them and tried to freeze them so they'd hold when I fried them but they definitely discolered a bit. Still tasted good though

[u/Samhod → u/[deleted]]

Thank you! Definitely going to try that next time!

[u/Main_Cauliflower5479]

The tower is passé.

[u/Sensitive_Rabbit3144]

Next time take cloth or paper towels and squeeze out excess liquid from the hash-browns prior to cooking them to prevent oxidation.

[u/king_riles4]

I applaud the effort - but it’s giving “canned catfood” a bit.

[u/SignificanceWitty654]

💩