Salisbury Deer Steak Food

VENISON SALISBURY STEAK

Steps:

• In a large bowl, add venison, minced onion and garlic, Panko bread crumbs, tomato paste, Worcestershire sauce, mustard, onion powder, garlic powder, pepper, salt, and parsley.
• Use your hands to combine the until it just comes together. Do not over-mix, or the patties will become dense.
• Divide the mixture into 8 portions and make patties about 1/2 inch thick. Set the patties aside to rest for about 15 minutes
• In a large heavy-bottomed skillet heat oil to medium. Add the venison patties and cook for 3 minutes per side.
• Remove the patties from the skillet and set aside. Cover the patties to keep warm
• Add a little bit more oil, if needed. Add onions to the skillet and cook over medium heat for about 5 minutes, until translucent. Add mushrooms and continue to cook for 3 minutes, until softened.
• Stir in the fresh thyme, garlic powder, and flour, and cook for 1 minute. Add the beef stock, scraping the bottom of the skillet to remove the brown bits. Add the Worcestershire sauce, and bring the mixture to a low boil.
• When the gravy begins to thicken, turn the heat down, and add the butter. Stir well until butter melts into the gravy. Season with salt and pepper to taste. I add about 1/2 teaspoon of each.
• Return the patties to gravy. Spoon the gravy over patties and cook for 5 minutes
• Garnish with parsley. Serve with mashed potatoes, egg noodles, or root mashed vegetables

VENISON SALISBURY STEAK

Steps:

• In a large pot, add the peeled potatoes and cover with cold water. Season with a pinch of salt and bring to a boil. Combine the milk and butter in a small pot and heat until the butter melts.
• Boil the potatoes until soft in the center. Drain and place the potatoes back into the pot. Add the milk, butter, and parmesan. Season with salt. With a large spoon, mix the potatoes vigorously until well combined. Pour the whipped potatoes into a baking dish and set aside.
• While the potatoes are boiling, combine all of the Salisbury steak ingredients in a mixing bowl, except the oil and parsley. Mix with your hands until well combined. Separate the meat into four portions. Form the meat mixture into oval patties about 1/2-inch thick. Slice the mushrooms, dice the onion and garlic, and set aside.
• Add the vegetable oil to a large cast iron skillet. Bring the pan to medium-high heat. Place the steaks in the pan, making sure to leave some space between each patty. Sear each side until nicely browned and remove from the pan. Add the butter, onion, and garlic and cook until the onion is translucent. Add the mushrooms and cook until tender.
• Next, whisk in the flour and cook the mixture until the flour becomes golden brown. Whisk in the wild game stock, Dijon mustard, and Worcestershire until the gravy is well combined and smooth. Reduce the heat to low, season with salt and pepper, place the patties back into the gravy, and simmer until cooked through, probably about 15 minutes.
• Broil the potatoes until browned on the top (optional). Serve the Salisbury steak with the whipped potatoes, mushroom gravy, and your favorite vegetables. Garnish with parsley.

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.

SALISBURY STEAK

Steps:

• In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
• In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
• In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

SALISBURY STEAK

Steps:

• For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
• Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
• For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
• Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

BEST SALISBURY STEAK

Steps:

• In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage. Add beef and mix well. Shape into two patties. , In a medium skillet, cook patties for 4-5 minutes per side or until browned; drain. Remove to a platter and keep warm. , In the same skillet, saute mushrooms in butter for 2 minutes. Stir in flour; blend well. Add water and bouillon; cook and stir until smooth and thickened. Stir in browning sauce if desired. Return patties to gravy and cook, uncovered, over low heat for 10 minutes, stirring occasionally. Serve with mashed potatoes.

TRADITIONAL SALISBURY STEAK

Steps:

• In a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. In a small skillet, brown patties on both sides in oil; drain. Set patties aside., Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties.

DEE'S SALISBURY STEAK

Steps:

• Mix the meat and seasonings egg and bread.
• Form oval patties in cast iron or oven proof skillet.
• Brown formed patties on each side.
• Don't cook all the way through.
• Add water and gravy mix and mushrooms if you want to.
• Put in 425° oven for 30 minutes until patties are cooked and gravy is thick.
• Check several times to make sure you don't need to add water.
• All ovens are different mine is old and slow--lol.

SALISBURY DEER STEAK

Steps:

• For the patties.
• mix meat, onions and 1/2 of the french onion soup.
• add the salt and oats until mixed well. It will be kind of sloppy not dry like a meat loaf.
• using a 1/4 cup measuring cup scoop out portions and form into patties.
• bake on a foil lined pan for 30 min at 350 degrees or until done in middle.
• For the gravy.
• drop bouillon cube in boiling water until disolved.
• in a separate bowl, mix the cornstarch and cold water together.
• add the rest of the french onion soup to the boiling broth and wisk.
• wisk in the cornstarch vigorously until it begins to thicken.
• pour over the steak patties when done.
• for make ahead I usually freeze the gravy in ice cube trays and add to frozen dish.

EASY SALISBURY STEAK

Steps:

• Fold into large bowl, meat, soup mix, egg, water.
• Pat into small burgers (8-10).
• Fry over medium heat till cooked through, about 5 minutes on each side.
• In medium size pan, heat gravy until hot.
• Serve with mashed potatoes.
• Very fast and simple and very tasty.
• Enjoy.

VENISON SALISBURY STEAK

Steps:

• Mix ground venison, onion soup mix, the egg and one tablespoon Worcestershire sauce in a bowl.
• Drain sliced mushrooms putting juice in the meat mixture.
• Mix sliced mushrooms, both cans of Cream of Mushroom soup, the beef bullion and remaining Worcestershire sauce in separate bowl.
• Heat skillet over medium heat.
• Make small patties with meat mixtures. About half the mixture will fit in the skillet at once.
• Brown both sides of the patties, about five minutes per side.
• Once the first set is browned remove to a platter.
• Repeat the browning process with the other half of patties.
• When second set of patties are browned place them on the platter.
• De glaze the pan with the beer and pour into the the soup mixture.
• Place half the patties in the skillet and pour half the gravy mixture. Place the second set of patties on top and pour over the remaining gravy.
• Cover and simmer for 10-15 minutes.
• Enjoy over mashed potatoes or egg noodles.