This is a dish I would categorize as "grubbin'". I'm not entirely certain what it means for a dish to be grubbin', but I know it when I see it. It's usually a comfort food and is somehow deeply satisfying. There is a tendency to be a lot of fat and it's rarely attractive. It's the kind of food which nourishes the soul.
This particular recipe is kind of fun, actually. Most everyone has heard of Salisbury Steak and just as many have heard of Steak Stroganoff. They are some similar themes between the two, which led me to merging them into the same rich dish. This is a marriage to last a lifetime!
Another one of the appeals for this recipe is the ease. It's a little messy to make the "steaks", but once the ground beef has been seasoned and formed, the steaks are then cooked in a hot pan with some mushrooms. They are flipped, the mushrooms tossed and sour cream (and a little regular cream) are added, where the whole kit and caboodle are left to quietly gurgle and sputter away, while the sauce thickens and the steaks continue to slowly cook.
Once the sauce is thick and the steaks cooked through, serve!
Served with Zoodles