Salisbury Steak With Dry Onion Soup Mix Food

MIDWEST SALISBURY STEAK

Steps:

• Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.
• Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.
• Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.
• Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

BASIC SALISBURY STEAKS

Steps:

• Mix ground beef, bread crumbs, egg, and onion soup mix together in a bowl; shape into 6 oblong patties.
• Heat oil in a large skillet over medium-high heat. Cook patties until browned, about 5 minutes per side.
• Stir golden mushroom soup and water together in a bowl; pour over the patties in the skillet. Turn patties to coat in the liquid. Bring liquid to a simmer, reduce heat to medium-low, place a cover on the skillet, and cook until steaks are very firm, hot, and grey in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

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.

GRAVY-SMOTHERED SALISBURY STEAK

Steps:

• In a bowl, whisk the egg and milk.
• Add bread crumbs, 1 tablespoon gravy mix and onion.
• Crumble beef over mixture and mix well.
• Shape into two patties, about 3/4 inches thick.
• Broil 3-4 inches from the heat for 6-7 minutes on each side or until meat is no longer pink and a meat thermometer reads 160°.
• Place the remaining gravy mix in a small saucepan; stir in the water and mustard. Bring to a boil; cook and stir until thickened. Serve over patties.

SLOW COOKER SALISBURY STEAK

Steps:

• In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
• Heat the oil in a large skillet over medium-high heat.
• Dredge the patties in flour just to coat and quickly brown on both sides in the hot skillet.
• Place browned patties into the slow cooker stacking alternately like a pyramid.
• In a medium bowl, mix together the cream of chicken soup, au jus mix and water. Pour over the meat.
• Cook on the Low setting for 4 or 5 hours until ground beef is well done.