Everyday Paleo Salisbury Steak Food

EVERYDAY PALEO SALISBURY STEAK

Steps:

• In a large mixing bowl place the ground beef, spinach, egg, crushed garlic, sea salt and thyme and using your hands mix well.
• In a large skillet, heat the butter over medium high heat.
• While the butter is melting, form the hamburger mixture into thin oval patties (makes 7).
• Place the patties into the hot melted butter; make sure it sizzles, you want the pan to be nice and hot!
• Cook for 2 minutes on each side, the meat should be nice and browned on both sides.
• You'll have to cook these in batches so add more butter or coconut oil if necessary.
• Once all the steaks are done, place in the oven to keep warm and now it's time for the gravy!
• In the same pan that you just cooked your steaks in, melt the butter over medium heat.
• Saute the onions, bell pepper, and mushrooms in the butter until tender, about 7-8 minutes.
• Add the beef broth and deglaze the pan (scrap all the bits off the bottom of the pan that might still be there from cooking the steaks).
• Bring to a boil and add the coconut milk and pepper.
• Mix well, bring back to a boil.
• At this point you'll want to turn the heat down until the gravy is just simmering.
• Now you'll want to reduce the gravy by stirring frequently for about 10 minutes until the sauce starts to thicken.
• Serve the steaks with the gravy ladled over the top and garnished with diced flat leaf Italian Parsley.

SALISBURY STEAK

Steps:

• Combine 1/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well.
• Shape into 6 patties.
• Place in shallow baking dish.
• Bake at 350 degrees for 40 minutes.
• Drain off fat.
• Combine remaining soup and water; pour over patties.
• Bake an additional 10 minutes or until thoroughly heated.

EASY-DOES-IT - SALISBURY STEAK

Steps:

• In a medium size bowl mix meats, water, crumbs, egg, and spices.
• Make rounded balls the size of your palm and slightly flatten to resemble a hamburger but not quite as flat.
• Now roll in flour.
• Pat on so it sticks well.
• Put into heated oil and brown quickly on all sides.
• Don't cook it through.
• This is just to seal it.
• Pour off excess grease, if any.
• Pour in wine,water, and the pkg.
• of onion soup.
• (and the mushrooms if you like) Turn heat Medium-High only until it starts to cook then done to Simmer on stove top.
• Let it simmer until the steaks are tender about 20-25 min.
• If you like more gravy, in a jar with a lid put 2 Tblsp.
• flour and 2 Tblsp.
• cold water,cover quickly and shake vigorously.
• This will take out the lumps.
• Take out the steaks, pour in the flour/water mixture into the gravy already in the pan.
• Stir until the right consistency.
• If the gravy seems a little light in color add a little gravy master to it and a few grinds of the pepper mill.

SALISBURY STEAK

Steps:

• In large bowl, mix thoroughly 1/2 cup soup, the beef, bread crumbs, onion,worcestershire, salt, pepper to taste and egg.
• Shape firmly into 5 patties, about 3/4 inch thick.
• In large skillet over medium-high heat, melt margarine and cook 3 or 4 patties until browned on both sides, remove.
• Repeat with remaining patties and remove, spoon off fat.
• While patties are browning mix brown gravy mix with 1 cup of cold water.
• In same skillet, patties removed, add remaining mushroom soup, brown gravy and mushrooms; bring to boil.
• Return patties to skillet, reduce heat to low cover; simmer 20 minutes or until patties are thoroughly cooked and no longer pink, turning patties occasionally.
• While patties are cooking, saute sliced onion in 1 teaspoon of butter over medium heat stirring often until soft and caramelized.
• Serve patties topped with sauteed onions and mushroom sauce spooned over.
• I serve this with mashed potatoes, you could use egg noodles instead.

SALISBURY STEAK

Steps:

• Mix beef, bread crumbs, 1-can of French onion soup & egg together thoroughly.
• With damp hands, form oval shaped patties about 5" long and about 2.5" wide.
• (Forms 6 large salisbury steaks).
• In skillet on medium heat, add olive oil and brown patties on top and bottom.
• Remove from skillet and discard drippings.
• Preheat oven to 350°F.
• Add remaining cans of soup, burgundy wine, Worcestershire sauce, mustard & to skillet, stirring thoroughly.
• Add flour to cool water to dissolve it and then stir it into the skillet mixture.
• Heat until mixture is steaming.
• Slice onions in to rings.
• Place patties into a 4-quart baking dish and
• layer onions over the steaks.
• Then pour soup mixture from skillet over onions and bake covered for 30 minutes or until beef is cooked thoroughly.
• Enjoy! Yum.

SALISBURY STEAK FOR 2

Steps:

• In a medium size bowl, add egg, milk,breadcrumbs, 1 Tablespoon gravy mix, onion, garlic powder, red pepper flakes, and ground beef.
• Mix all ingredients together, DO NOT over mix ( you do not want the meat to get dry ) divide meat mixture into two oblong patties, about 3/4 inch thick.
• Using a skillet large enough to hold both patties, fry over medium heat until desired doneness is reached ( I cooked mine for about 10 minutes total ).
• Remove patties from skillet, and keep warm.
• In the same pan that the patties were cooked in, ( if not using lean beef,drain "drippings " ) add rest of ingredients and stir until thickened and no lumps remain.
• Pour gravy over patties, eat and ENJOY !

EMERALIZED SALISBURY STEAK

Steps:

• In a lrg skillet over medium-high heat, cook bacon until most of the fat is rendered but is not yet crisp.
• Transfer bacon to the bowl of a food processor and set aside.
• Remove all but 3 tbsp.
• of the bacon fat from skillet and reserve the removed bacon fat in a small bowl and set aside.
• Add onions to the fat in the pan and cook, stirring occasionally, until very soft and carmelized around the edges, about 6 minutes.
• Combine the onions with the bacon and process until smooth.
• Transfer to a lrg bowl and set aside.
• Heat 3 tbsp of the remaining bacon fat in the pan.
• Add the mushrooms and 1 tsp of salt and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 min.
• Add the shallots, thyme, and rosemary and cook until the shallots are soft, about 2 minutes.
• Add red wine and cook until almost completely evaporated.
• Sprinkle the flour over the shallots and mushrooms and stir to combine.
• Cook for 1 minute.
• Add beef stock and cook for 5 minutes, until thickened.
• Add 1/2 cup heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 min.
• Cover and keep hot.
• Preheat broiler to 500*.
• In the mixing bowl with the pureed onion-bacon, add beef, veal, pork, remaining 2 tbsp heavy cream, egg yolks, mustard, worcestershire sauce, garlic, remaining 1 1/2 tsp salt.
• and black pepper.
• Mix thoroughly.
• Shape into 6 oval patties, about 1 cup each, and 1" thick, and transfer to a non-stick baking sheet.
• Broil patties about 4 minutes each side for medium rare.
• Add meat pan drippings, butter, and chives to the sauce and stir until butter is thoroughly incorporated.
• Taste and adjust seasonings if necessary.
• Spoon sauce over patties.