Salisbury Steak With Egg Noodles Food

SALISBURY STEAK RECIPE WITH BUTTERED EGG NOODLES

Steps:

• Preheat the broiler. Line a broiler pan with foil. Cook egg noodles according to package directions.
• Coarsely chop the mushrooms, celery, onion, and garlic.
• Combine half the chopped vegetables with the ground beef, 1/3 cup of the breadcrumbs, the salt and pepper.
• Form the mixture into patties, a scant ½ inch thick.
• Place the patties on the broiler pan and broil 4 inches from heat for 5 minutes. Turn over and broil for 7 minutes longer, or until browned on top.
• While patties are cooking, melt the butter in a medium skillet over medium-high heat until hot.
• Add the reserved chopped vegetables to the skillet and sauté until the onion is slightly softened, about 2 minutes.
• Stir in the beef broth, tomato paste and remaining 1/3 cup breadcrumbs.
• Bring the mixture to a boil, reduce the heat to medium-low and cover and simmer for about 5 minutes.
• Spoon sauce over Salisbury steaks before serving. Serve steaks with buttered egg noodles. Makes 4 servings.

SALISBURY STEAK WITH NOODLES

Steps:

• Combine chuck, 3 tablespoons onion soup mix, horseradish, and Worcestershire sauce.
• Shape into 4 patties.
• In skillet, heat 1 tablespoon oil over medium heat.
• Add patties; cook, turning once, until no longer pink in the middle.
• Remove from skillet; cover with foil.
• In a small bowl, whisk flour, salt, and remaining soup mix into 1 cup water.
• In clean skillet, heat remaining oil over medium heat.
• Add onion; cook, stirring often, until softened
• Add tomatoes with juice; cover.
• Cook 3 minutes.
• Stir in peas and reserved flour mixture. Cook, stirring, until slightly thickened. Toss noodles with 2/3 cup of sauce; top with patties and remaining sauce.
• Makes 4 servings.

SALISBURY STEAK

Steps:

• Cook egg noodles according to the directions on the package.
• Using a Ziploc bag and your hands, or a food processor, crush saltines crackers into crumbs.
• In a large bowl, combine the egg white, onion, crushed saltines, ketchup, Worcestershire sauce, garlic, pepper, and ground beef, using hands to mix well.
• Shape into five oval shaped patties. One patty will be about 1/2 cup of the beef mixture.
• Spray a large skillet with cooking spray and cook patties over medium heat for 3 minutes on both sides. Transfer patties to a plate.
• Whisk together the soup mix, cornstarch, water, and bouillon cube in the skillet. Bring to a boil. Put patties back into the skillet with the sauce.
• Reduce heat. Cover and cook at a low heat 5-7 minutes or until meat is fully cooked.
• Sprinkle with parsley and serve with egg noodles.

SALISBURY STEAK WITH EGG NOODLES

Steps:

• In a large bowl, beat egg.
• Stir in 1/3 cup of soup, bread crumbs salt and pepper.
• Add beef; mix gently.
• Shape into six oval patties.
• Brown in a skillet over medium heat for 3-4 minutes on each side.
• Remove and set aside; discard drippings.
• In the skillet, combine flour and water until smooth; add the ketchup, Worcestershire sauce, mustard and remaining soup; bring to a boil.
• Cook and stir for 2 minutes.
• Return patties to skillet.
• Cover and simmer for 15 minutes or until meat is no longer pink.
• Serve patties and gravy over noodles.
• Garnish with parsley if desired.
• Serves 6.
• To freeze, freeze the meat patties in the gravy.
• Don't freeze with the noodles, (cook the noodles fresh when serving).
• Use a plastic zipper freezer bag and squeeze out all the excess air before sealing.
• Or freeze in plastic containers, filled to within 1/2 inch of the top.
• To serve, defrost then reheat in the microwave until hot.

SALISBURY STEAK WITH MUSHROOMS

Steps:

• Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.
• Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.
• Add 1 tablespoon butter to the skillet and cook the mushrooms, stirring occasionally, until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Sprinkle in the flour and stir, then stir in the hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.
• Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired.

EASY SALISBURY STEAK

Steps:

• In a large bowl, combine the onion, saltines, egg white, milk, horseradish, salt if desired, and pepper. Crumble beef over mixture. Shape into 4 oval patties. , In a large skillet over medium heat, cook patties for 5-6 minutes on each side or until no pink remains and a thermometer reads 160°. , Remove patties and keep warm. Add the gravy, mushrooms and water to skillet; cook for 3-5 minutes or until heated through. Serve with patties and noodles if desired.

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.

SALISBURY STEAK WITH ONION GRAVY

Steps:

• In a large bowl, combine egg, 1/3 cup of soup, bread crumbs, salt and pepper. Add beef; mix gently. Shape into six oval patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings. In the skillet, combine flour and water until smooth; add the ketchup, Worcestershire sauce, mustard and remaining soup; bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over noodles. Garnish with parsley if desired.

SALISBURY STEAK WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Meanwhile, place beef mix in a large bowl; stir in parsley and onion. Shape into four patties; coat with flour. Using a slotted spoon, remove bacon to paper towel to drain; keep warm., In the drippings, brown patties on both sides, about 5 minutes. Add gravy and water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 160° and juices run clear. Top with bacon.

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.

SPEEDY SALISBURY STEAK

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties; place in a shallow 2-qt. microwave-safe dish. , Cover and microwave at 70% power for 5-6 minutes. Meanwhile, in a small bowl, combine flour and broth until smooth. Stir in the ketchup, Worcestershire sauce, basil and mushrooms., Turn patties; drain. Pour gravy over patties. Cover and microwave at 70% power for 5-6 minutes or until a thermometer reads 160° and juices run clear. Gently stir gravy; cover and let stand for 5 minutes. Serve with mashed potatoes.

SALISBURY STEAK

Steps:

• In a bowl, combine the ground chuck, breadcrumbs, onion, egg, and spices.
• Shape into 4 oval patties.
• In skillet, heat oil.
• Sauté patties until well browned and cooked through.
• Remove to a plate.
• In skillet add the mushrooms and cook until golden.
• In a small bowl, gradually beat water into flour.
• Stir into the mushrooms, along with the catsup. cook until thickened.

SALISBURY STEAK

Steps:

• In large bowl, mix thoroughly 1/2 cup soup, the beef, bread crumbs, onion,worcestershire, salt, pepper to taste and egg.
• Shape firmly into 5 patties, about 3/4 inch thick.
• In large skillet over medium-high heat, melt margarine and cook 3 or 4 patties until browned on both sides, remove.
• Repeat with remaining patties and remove, spoon off fat.
• While patties are browning mix brown gravy mix with 1 cup of cold water.
• In same skillet, patties removed, add remaining mushroom soup, brown gravy and mushrooms; bring to boil.
• Return patties to skillet, reduce heat to low cover; simmer 20 minutes or until patties are thoroughly cooked and no longer pink, turning patties occasionally.
• While patties are cooking, saute sliced onion in 1 teaspoon of butter over medium heat stirring often until soft and caramelized.
• Serve patties topped with sauteed onions and mushroom sauce spooned over.
• I serve this with mashed potatoes, you could use egg noodles instead.