Chopped Steak And Mushroom Onion Gravy Food

CHOPPED STEAK WITH MUSHROOM GRAVY RECIPE

Steps:

• In a mixing bowl, combine the ground sirloin, egg, panko, Worcestershire, salt and all spices. Mix by hand to evenly distribute the spices throughout the meat. Then divide into 6 equal portions, and press into 1/2 inch patties.
• Let a large sauté pan over medium heat. Add 1 tablespoon butter. Once melted, add the chopped steak patties to the pan. Cook for 5 minutes per side, flipping once. Then move the chopped steak patties to a holding plate and cover tightly with foil.
• While the patties are cooking, chop the onion and thinly slice the mushrooms.
• Add the remaining 2 tablespoons butter to the empty pan. Once melted, place the onions in the pan and sauté for 3 minutes. Then stir in the mushroom and thyme. Cook the mushrooms for about 5 minutes, to sweat out the juices.
• Stir in the flour. Cook and stir for 1-2 minutes to lightly brown the flour. Then stir in the beef broth and sherry. Simmer and thicken for 5-7 minutes. Once the gravy is the consistency you like, place the patties back in the gravy to rewarm.
• Serve the chopped steak warm with a generous portion of mushroom gravy. Serve with mashed potatoes or mashed cauliflower.

CHOPPED STEAK AND MUSHROOM ONION GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef, egg, Worcestershire, shallots, garlic, parsley, ground mustard, bread crumbs, flour, and salt and pepper, to taste, in a large bowl. Shape the mixture into 6 equal-sized oval patties and set aside on a plate.
• Heat a large frying pan over medium heat and add the canola oil and butter. When the butter foams add the patties and brown, about 3 to 4 minutes per side. Transfer the patties to a 13 by 9-inch baking dish. Drain all of the fat from the pan but leave any browned bits.
• Return the pan to medium heat and melt the butter for the gravy. Add the mushrooms, onion, and thyme and season with salt and freshly ground black pepper, to taste. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 4 minutes. Sprinkle in the flour and mix until fully incorporated. Stir occasionally, until the flour is lightly toasted, about 3 minutes. Add the brandy and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in the stock and stir until smooth. Let the mixture come to a boil and cook until sauce is reduced and thickened, about 8 minutes.
• Taste and add salt and freshly ground black pepper, if needed. Lots of pepper is good in this dish! Pour the sauce over the patties in the baking dish and cover with aluminum foil. Bake until the meat is tender and slightly pink in the middle, about 20 minutes. Remove the dish from the oven and serve.

MUSHROOM SWISS CHOPPED STEAK

Steps:

• Shape ground sirloin into patties. Season with salt and pepper to taste. Grill, broil or fry to desired doneness.
• Remove patties to a plate and keep warm. Top with a slice of swiss cheese. In same pan, saute mushrooms and sliced onion in butter until tender. Add the beef gravy and warm through.
• Top cheese covered patties with the sauteed onions,mushrooms and beef gravy.

HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY

Steps:

• For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
• Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
• For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
• Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
• Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
• Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.

CHOPPED STEAK, MUSHROOM SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, blend the ground beef, onions, garlic, salt and pepper and mix well.
• Next, by hand, portion the meat into 8 to 9 round patties, ensuring they are not more than 1/4-inch tall. Next, heat a large saucepan with the oil over medium-high heat. Add the seasoned patties, allowing to cook on each side until browned, 3 to 4 minutes. After browning both sides, finish in the oven for 4 to 5 minutes for medium-well. Remove from the oven.
• After baking, remove the patties from the pan and hold on the counter; this will allow the meat to rest. Then, return the pan to medium-high heat for 2 minutes. After the pan is hot again, carefully add the brandy and allow the liquor to cook off. Then add the stock, mushrooms, herbs and nutmeg and cook for 3 to 4 minutes, allowing the sauce to reduce to 1 cup volume. After reducing the sauce, remove the pan from the heat and whisk in the butter to finish the sauce. Serve with the chopped steak.

PAN FRIED STEAK AND MUSHROOM GRAVY

Steps:

• rub steak on both sides with seasoning of your choice.
• heat a cast iron skillet to medium hot.
• add 1 T butter until melted then place steak in pan.
• sear meat 4 inutes then flip adding 1 T butter and olive oil to the pan.
• sear 3 minutes remove meat and let rest.
• add onions to skillet and cook 1 minute add mushrooms and garlic and 1 T butter.
• cook until onions are done and clear.
• degalze with the broth and whisk in remaining butter 1 T at a time until starts to thicken add kitchen bouquet.
• serve sauce over steak.

SALISBURY STEAK WITH MUSHROOM AND ONION GRAVY

Steps:

• Combine ground beef, chopped onions, cracker crumbs, egg, horseradish, salt and pepper. Shape into patties.
• Heat 2 tablespoons butter in skillet.
• Cook patties till no longer pink inside - approx 8 minutes each side.
• In separate pan, melt 3 tablespoons butter. Sauté onion rings and mushrooms til tender.
• Remove patties from pan.
• Stir flour into pan, scraping bottom of pan. Add dash of salt and pepper. Cook 2 minutes. Stir in cream to form a thick paste.
• Slowly stir in chicken broth - stir till thick.
• Add a few dashes of Worcestershire sauce and hot sauce. Stir till mixed well.
• Simmer 5 minutes Add mushrooms, onions and patties.
• Heat 10 minutes.

CUBE STEAK WITH ONION MUSHROOM GRAVY

Steps:

• Mix flour & pepper and place on a flat plate.
• Add cube steaks covering with mixture well.
• In a large fry pan with a lid, brown the cube steaks in oil.
• Add onions, mushrooms & garlic.
• Saute about 1 miniute.
• Add stock & worcestershire sauce and bring to a low boil, scraping the pan to loosen brown bits.
• Cover pan & lower heat to a low simmer.
• Stirring occasionally.
• Cook 1 1/2 hours. Serves 2-4.

SWISS STEAK WITH MUSHROOMS, ONIONS, & GRAVY

Steps:

• Cut meat into 6-8 large sized pieces (meat will shrink).
• Mix the flour, salt, and pepper in a medium sized dish.
• In a 12 inch skillet heat the vegetable oil until medium hot over medium high heat.
• Dredge meat in the flour mixture well on both sides.
• Brown the meat in the oil well on both sides.
• There should be enough room in the skillet to brown all the meat at once.
• Turn the heat down to medium low.
• Pour the mushrooms and liquid over the meat.
• Top the mushrooms with the sliced onions.
• Cover and simmer 1 to 1 1/2 hours until the meat is tender.
• NOTE**** add water 1/2 cup at a time about every 15 minutes to keep the meat cooking with moist heat.
• When meat is tender turn off heat and remove meat from pan.
• Add 3-3 1/2 cups of cold water to the remaining flour which wasn't using with dredging.
• Stir well to remove lumps.
• Slowly add to the drippings in the pan.
• Stir constantly over medium heat until thickened.
• If gravy is too thick add more water-- if too thin add more flour mixed with cold water.
• Taste and add more salt, pepper/and or beef flavoring as desired.
• Turn heat down to low and gently slide the meat back into the gravy.
• Heat until the meat is hot again and serve.
• Great with mashed potatoes or steamed rice.
• OPTIONAL Hint: I often add a couple teaspoons of Kitchen Bouquet to the finished gravy to give it more color. I decided I should add a note about this in case others would like this helpful hint.