Kittencals Salisbury Steak With Mushrooms And Onion Gravy Food

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.

KITTENCAL'S SALISBURY STEAK

Steps:

• In a bowl mix together all ingredients for the burgers.
• Shape into desired size patties.
• Heat 1-2 tablespoons butter in a large heavy skillet over medium-high heat.
• Brown the burgers for about 4-5 minutes on each side (the burger will be browned on the outside they do not have to be fully cooked as they will cook more in the gravy; remove to a plate.
• Add in onion and saute for about 3 minutes scraping up the browned bits with a wooden spoon while stirring.
• Add in fresh garlic and canned mushrooms; cook stirring for 1-2 minutes.
• In a medium bowl, mix together cream of mushroom soup, 1/2 package dry onion soup mix, grated Parmesan cheese, Worcestershire sauce and black pepper; mix well to combine then add to the skillet and bring to a simmer over medium heat stirring.
• Reduce heat to low and stir in the cream to thin out the gravy (if you prefer a very thick gravy omit the cream).
• Place the burgers back then turn to coat with a spoon to coat the burgers with the soup mixture.
• Simmer uncovered on low heat for 1 hour or even longer (I have simmered this for 2 hours on low heat, stirring occasionally, turning the burgers over a few time during cooking).
• Serve with or over fries or mashed potatoes.

MUSHROOM & ONION SALISBURY STEAK

Steps:

• Combine beef, bread crumbs, egg, onion, garlic salt, pepper and worcestershire sauce.
• Shape into 4 patties about 3/4 inches thick.
• Cook patties in skillet in a little oil for 10 minutes, or until both sides are brown.
• Add stock, onion slices, mushrooms and garlic to skillet.
• Heat to boiling, then reduce heat, cover, and simmer for 10 minutes.
• Remove patties from skillet. Keep warm.
• Bring onion mixture to a boil.
• Combine water and cornstarch.
• Add to onion mixture, bring to boil, stirring constantly, for 1 minute.
• Put meat back into pan to warm up and cover with sauce then put on a platter and serve.

SALISBURY STEAK WITH MUSHROOMS

Steps:

• Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
• Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
• Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.

KITTENCAL'S SALISBURY STEAK WITH MUSHROOMS AND ONION GRAVY

Steps:

• In a bowl combine all hamburger mixture until combined.
• Shape into 6 patties.
• Heat oil in a large skillet over medium-high heat.
• Add in hamburger patties, cook until browned on each side (about 3-4 minutes per side, the burgers do not have to be cooked all the way through as they will finish cooking completely in the gravy) remove to a plate.
• To the same skillet add in sliced onion and mushrooms; cook stirring scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8-10 minutes or until the onions are softened (adding in more oil if needed).
• Add in flour and cayenne pepper; stir for 2 minutes.
• Add in beef broth, Worcestershire sauce and black pepper; bring to a simmer stirring continuously until bubbly and thickened (at this point you may add in the beef bouillon powder).
• Add in the patties back to the skillet.
• Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking.

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS

Steps:

• Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
• Drain the diced tomatoes over a strainer.
• Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
• Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
• Add in fresh garlic; cook stirring for 2 minutes.
• Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
• Add in the wine; stir well to combine.
• Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
• Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
• Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
• Skim off any fat that might gather on top of sauce.
• Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
• Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
• Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

KITTENCAL'S DELICIOUS MEATY PASTA SAUCE

Steps:

• In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
• Add in garlic and cook for 2 minutes.
• Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
• Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
• Add in the wine and simmer for 2-3 minutes, stirring.
• Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
• Season with black pepper.
• Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.

SALISBURY STEAK WITH MUSHROOM GRAVY

Steps:

• In a mixing bowl, combine ground beef, bread crumbs, egg, onion, Montréal Steak seasoning, Herbes de Provence, smoked paprika, and freshly ground black pepper. Shape mixture into 4 equal patties and then oval shape; place them in a plate. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
• In a hot large skillet over medium heat, add oil and when hot, place beef patties; cook 3 minutes per side. Remove from the skillet and place them in a plate, covered loosely with foil.
• Return skillet on burner and add red onions; sauté for 2 minutes. If there's not enough fat, add a little oil. Add mushroom, sprinkle a pinch sea salt and sauté for 4 minutes. Pour in red wine and cook until liquid is almost evaporated. Pour in beef broth and freshly ground black pepper. Bring to a boil and then reduce to medium; simmer for 5 minutes. Place beef patties back in the skillet, reduce heat to medium low, and simmer until heat through, about 5 minutes.
• Move beef patties to serving plates, increase heat to medium-high and pour in cornstarch mixture; stir and less than a minute, the sauce will thicken. Spoon gravy over patties and sprinkle with fresh chopped parsley.

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.