Salisbury Steak Surprise With Ground Mushroom Gravy Food

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 WITH MUSHROOM GRAVY

Steps:

• In a bowl, mix 1 tablespoons butter, hamburger, onion, bread crumbs, steak seasoning and 1/4 can of the mushroom soup.
• Divide and shape into 8 patties. Use medium to medium high heat and brown for 2 minutes on each side in a skillet. Remove patties to a plate.
• To the skillet, add 1 tablespoons butter and cognac. Using your spoon, scrape all of the goodies off from the bottom as you stir. Add mushrooms and saute for a minute or so. Add beef broth, gravy mix and remaining mushroom soup. Whisk together bringing to a boil. Put steaks back in and let simmer 20-25 minutes.

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 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.

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.

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 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.

EASY SALISBURY STEAK AND MUSHROOM GRAVY

Steps:

• In a large bowl, whisk the egg with 2 tsp Worcestershire sauce, 1 tsp mustard, 1/2 tsp salt and 1/4 tsp pepper. Add the beef, sausage, breadcrumbs, onion and garlic and mix until well combined. Shape into 4 oval patties about 1/2 inch thick.
• Heat the oil and 1 tbsp of the butter in a large skillet over medium-high heat until the butter stops foaming. Add the patties and cook, flipping once, until well browned and cooked through (about 10 minutes). Transfer to a plate and cover to keep warm. Wipe out the skillet.
• In a small bowl, stir 2 tbsp of the beef broth with the cornstarch.
• Melt the remaining 1 tbsp butter in the skillet over medium-high heat. Add the mushrooms and 1/2 tsp salt and cook, stirring occasionally, until the mushrooms are browned (5 minutes). Add the remaining beef broth, 1 tsp Worcestershire, and 2 tsp mustard. Stir the cornstarch mixture again and then whisk it into the skillet. Cook, whisking occasionally, until the mixture is slightly thickened (5-7 minutes). Season to taste with salt and pepper. Return the patties to the skillet to reheat.