Melt In Your Mouth Salisbury Steak Food

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.

EXTREME MELT-IN-YOUR-MOUTH STEAKS

Steps:

• In a food processor combine all ingredients except the steaks; process until well blended.
• Using a fork prick holes on both sides of the steaks, then place in a shallow glass baking dish or container.
• Pour the marinade over steaks and turn to make certain that steaks are coated in the marinade.
• Cover and refrigerate for 6-24 hours (turning once or twice during marinating time).
• A couple of hours before ready to grill remove the steaks from the fridge and the marinade, place on plates and let come down to room temperature (discard the marinade).
• Grill steaks until desired doneness.

SALISBURY STEAK RECIPE

Steps:

• In a mixing bowl, combine the Beef, Black Pepper, Salt, Garlic Powder, Worcestershire Sauce, Bread Crumbs and one whole Egg. Stir mixture together well.
• Shape into 4 equal sized patties.
• Heat a skillet over medium heat for about a minute, and then add Butter.
• Place meat patties in skillet and brown on both sides for about 4-5 minutes each. Remove from skillet and set aside.
• Add the sliced Onion into the skillet, right on top of the browned bits.
• Reduce the heat and cook the onions on medium-low heat until the onions turn translucent and brown. Don't rush this step. Cook the onions low and slow for about 20-25 minutes.
• Sprinkle 2 Tablespoons of flour over the onions. Stir. Let cook and brown for about 2 minutes.
• Add 2 cups of warm Water. Stir well. Raise the heat back up to about medium.
• Add 2 teaspoons of Beef Bouillon Granules. Stir Well.
• Place the meat patties back in the pan. Cover. Reduce heat just a little and let simmer for about 15 more minutes. Remove from heat and serve warm.
• Enjoy!

MELT IN YOUR MOUTH STEAK

Steps:

• Season steak with garlic, and broil or grill until it is done, ready to eat.
• Remove to a casserole or baking pan and let cool (or not).
• Slather BBQ sauce over the steak(s), and top with chopped scallions.
• Cover pan, and bake at 350F for 30 minutes.
• The meat will be delicious and soft.

MELT-IN-YOUR-MOUTH SWISS STEAK

Steps:

• In a medium bowl, combine the flour, 1 t. salt, and 1/4 t. pepper; coat the steak with the mixture.
• In a large skillet, heat 4 T. of the oil over medium-high heat; add the steak and cook for 6-8 minutes, turning halfway through. (If your skillet is not large enough to cook all the steak at once, cook it in two batches, adding more oil if needed.) Remove the steak from the skillet and set aside.
• In the same skillet, heat the remaining 2 T. of oil over medium-high heat and saute the celery and onion for about 5 minutes or until tender. Add the carrot slices, spaghetti sauce, and the remaining salt and pepper; mix well. Add the steak to the mixture, reduce the heat to low, and simmer, uncovered, for 10 minutes or until warmed through.

MELT IN YOUR MOUTH STEAK

Steps:

• Place thawed steak in a casserole dish fit to size of steaks.
• Sprinkle desired amount of meat tenderizer on one side of each steak and then, using a fork, fork the meat tenderizer into the steak very thoroughly (you cannot overdo it, the more the better!) Flip each steak over and repeat step 2 on other side of steak.
• Combine last seven ingredients in a separate bowl and microwave for 2 minutes.
• Pour mixture over steaks (the heated mixture helps the sugar dissolve and the meat soak the marinade up better but is not required).
• Marinate desired time however the longer the better.
• Put the steak on the grill and cook it how you like it.
• (I usually save the marinade and baste in while cooking, this keeps it extra juicy) Enjoy!

CHEF JOHN'S SALISBURY STEAK

Steps:

• Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
• Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
• While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
• Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
• Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
• Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.