Salisbury Steak Ground Beef W Mushroom Gravy Food

SALISBURY STEAK WITH MUSHROOM GRAVY

Steps:

• In a bowl combine all of the ingredients for the beef patties (except the oil). Mix until well incorporated and shape into 4 oval or round patties flattening the center for even thickness throughout.
• Heat 1 Tbsp oil in a non-stick pan, once hot, add patties to the skillet and cook until patties are golden brown on both sides and fully cooked. Remove the patties from the skillet and cover to keep warm.
• Sauté ½ onion (you can also slice onion into thin slices, whatever your personal preference is) in the same skillet. Once the onion starts to become tender, add the garlic and butter and mix.
• Add the mushrooms and sauté until browned, mixing frequently. Lightly season with salt and pepper.
• In a bowl, whisk together all of the remaining gravy ingredients: 2 Tbsp flour, 1 1/2 cups broth, 1/2 cup water, 1/2 tsp Worcestershire, 1/2 tsp dijon, 2 tsp ketchup, 1/4 tsp salt, and 1/8 tsp pepper. Pour into the mushrooms and cook until the gravy thickens.
• Add the patties back to the pan and completely cover with the gravy and mushrooms and cook just until patties are heated through.

SALISBURY STEAK WITH MUSHROOM GRAVY

Steps:

• In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
• Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
• Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.
• Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
• Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.

SALISBURY STEAK (GROUND BEEF) W/ MUSHROOM GRAVY

Steps:

• In a small bowl, combine the soup, mustard, Worcestershire sauce and horseradish. Set aside.
• In another bowl, lightly beat the egg. Add the bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Crumble beef over mixture and mix well. Shape into six patties.
• In a large skillet, brown the patties in oil; drain.
• Combine remaining soup mixture with water; pour over patties (use less water or oil for thicker sauce).
• Cover and cook over low heat for 10-15 minutes or until meat is no longer pink and a thermometer reads 160°.
• Garnish with parsley (when I don't have fresh parsley, I mix dry parsley with the meat ingredients before cooking).
• Nutrition Facts:.
• 1 each: 319 calories, 20g fat (7g saturated fat), 113mg cholesterol, 706mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 25g protein.

SALISBURY STEAK SURPRISE WITH GROUND MUSHROOM GRAVY

Steps:

• In a large bowl, combine sirloin, onion, tomato paste, salt, and pepper.
• Form mixture into 4 oval patties.
• Stuff a piece of blue cheese into center of each patty, sealing well.
• Over medium heat, melt the olive oil and butter in a large, heavy skillet.
• Dredge patties in flour, and brown on both sides.
• Pour beef broth over patties and cover.
• Cook for 20 to 25 minutes.
• Transfer patties from skillet to serving platter and keep warm.
• Put mushrooms in food processor fitted with a steel blade.
• Process until finely ground.
• Add mushrooms to skillet and simmer for 10 minutes, or until mixture is thickened.
• Serve gravy over cooked patties.

BEST SALISBURY STEAK WITH MUSHROOM GRAVY

Steps:

• Saute half of chopped onion in 1 Tabsp hot oil in medium skillet over medium heat until tender. Add garlic, and saute 30 seconds. Remove from heat and let cool.
• Combine cooked onion mixture, beef, and next 4 ingredients, 1/4 teasp salt, and 1/2 teasp pepper. Shape into 6 patties.
• Cook patties in remaining 2 Tabsp. hot oil over medium-high heat 3 minutes on each side or until browned. (Do not cook until done). Remove patties and set aside.
• Add remaining onion to drippings in skillet, and saute over medium-high heat until tender; add mushrooms and saute 3 minutes. Whisk in flour, and cook, stirring constantly, 1 minute, whisk in wine, broth, and remaining 3/4 teasp salt and 1/2 teasp of pepper. Bring to a boil, reduce heat to low and simmer stirring occasionally, 5 minutes.
• Place patties in lightly greased baking dish, top evenly with gravy.
• Bake, covered, at 350 for 25 minutes or until done.
• In the summer I make this recipe in my electric fry pan.

SALISBURY STEAK W/ MUSHROOM GRAVY

Steps:

• Preheat oven to 300°F.
• Spray shallow baking dish with non-stick cooking spray.
• In large bowl, combine ground beef, tomato, eggs, onion, salt, and pepper. Mix well. Shape into eight 4-inch round patties & place in baking pan.
• Bake 30 minutes or to desired doneness.
• While steaks are baking, melt margarine in medium saucepan over medium heat.
• Add mushrooms and sauté 5-8 minutes until browned.
• Stir in flour to form pasty mixture. Cook 2 minutes, stirring constantly.
• Stir in broth, wine, soy sauce, and pepper. Simmer over medium heat 5-7 minutes, stirring constantly.
• Pour over fully cooked salisbury steaks and serve.

SALISBURY STEAK AND MUSHROOM GRAVY

Steps:

• Preheat oven to 150 degrees. In a large skillet, over medium-high heat, cook the bacon until very crisp and it has rendered its fat. Remove the bacon with a slotted spoon to a paper towel lined plate. Transfer the bacon grease into a heat same bowl or cup and set aside.
• Add a tablespoon of the reserved bacon drippings back to the skillet. Add the onion and cook until softened and translucent. Toss in the garlic and cook for 15 seconds. Removed the onions and garlic to a large bowl to cool.
• Once the onion has cooled add in the crispy bacon and the remaining ingredients for the steaks. Mix until combined. Form into 8 equal patties, formed into an oval shape, and place on a cookie sheet.
• Place cookie sheet into the oven and cook 35 minutes. Remove from the oven and cover with foil. Allow to set until ready to serve, or at least 10 minutes.
• Meanwhile start the gravy, return the large skillet to the burner. Add 2 tablespoons of the reserve bacon grease to the skillet. Add the onions and mushrooms and cook until the mushrooms are browned and the onions have softened. Add the garlic and flour and stir until the vegetables are coated in flour.
• Add the wine and stir to combine well, reduce the heat and simmer 2-3 minutes. Whisk in the beef broth slowly. Continue to simmer until it is the desired consistency. Note: Gravy will be thick. If you like thinner gravy use less flour. Serve over the steaks.

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.