SALISBURY STEAK WITH GARLIC MASHED POTATOES AND MUSHROOM GRAVY
Steps:
- Place the ground beef, onion, egg, breadcrumbs, 1 tsp salt and ½ tsp pepper into a mixing bowl, and knead with your hands until completely combined.
- Heat the oil in a skillet over medium high heat on the stove.
- Form the meat into four even patties and place into the heated skillet. Saute until browned on both sides and cooked through. Remove the patties from the skillet and place on the side for later.
- Reduce the heat to medium and add the butter and mushrooms to the skillet. Saute until the mushrooms become tender.
- Stir in the flour and saute another minute.
- Whisk in the beef broth and saute until the gravy thickens.
- Return the patties to the skillet, and toss to coat in the gravy.
- Serve over garlic mashed potatoes.
Nutrition Facts : ServingSize 1 g, Calories 493 kcal, Carbohydrate 15 g, Protein 37 g, Fat 31 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 163 mg, Sodium 1291 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 15 g
SALISBURY STEAK WITH MUSHROOM GRAVY (RACHEL RAY)
I jotted this recipe down while watching Food Network...I don't know if it is exact but I make it all the time and it turns out great! It is a great comfort food served with mashed potatoes and garlickly green beans.
Provided by Sues Kitchen
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Gently combine ground beef, worchestershire sauce, steak spice and onion - be careful not to overwork the meat mixture.
- Shape the meat into oval patties, not too thin.
- At medium to high heat, fry the meat patties approximately 6 mins on each side - turn only once.
- Remove the cooked patties to a platter and cover with tin foil to keep them warm.
- Add butter to the same pan and melt.
- Add the mushrooms, salt and pepper to the pan, saute until nice a golden brown (approx. 3-5 mins).
- Sprinkly the flour over the mushrooms and cook for 1-2 mins until flour has absorbed the butter (sometimes I added a little bit more butter at this stage).
- Whisk in the beef stock and cook until thickened. Check for seasoning.
- Serve gravy over the meat patties.
SALISBURY STEAK WITH WILD MUSHROOM GRAVY, SMASHED POTATOES WITH GARLIC AND HERB CHEESE AND CHIVES, CREAMED SPINACH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 Hungry Man (or Hungry Woman) portions
Number Of Ingredients 18
Steps:
- Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.
- While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.
- Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.
- While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel. To a small skillet, add butter and cream and heat to a bubble over moderate heat. add spinach and salt and pepper. Cook until spinach thickens with cream, 3 to 5 minutes.
- To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.
- While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.
- To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks. Now that's a TV dinner, DELUXE!
SALISBURY STEAK AND MUSHROOM GRAVY
I don't know what it is about Salisbury Steak that I like so much. When I was pregnant with my oldest I craved it like it was the last best food on earth. I think it's that "Anything smothered in gravy can't be bad" mentality. It sure not a bad way to go in my book! But I am not a big fan of pre-packaged, pre-made foods so I had to come up with a recipe all my own. I used crushed Ritz crackers for my crumbs (they add an interesting flavor) but you can use whatever is on hand. I served it with Goat Cheese Mashed Potatoes and Glazed Carrots. If you aren't a fan of red wine or just don't have any on hand you can substitute with more beef broth if you like.
Provided by Maiden77
Categories Meatballs
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 717.8, Fat 42.3, SaturatedFat 15.4, Cholesterol 195.3, Sodium 1396.7, Carbohydrate 32.8, Fiber 2.4, Sugar 3.6, Protein 40.2
SALISBURY STEAK WITH MUSHROOM GRAVY
I got this recipe from the Texas Beef Council website years ago and have used it ever since. Serve with mashed potatoes and green beans to make a classic "comfort food" meal.
Provided by Hoddevik
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl, combine ground beef, onion, cracker crumbs, egg white, milk, horseradish, salt and pepper. Mix lightly but thoroughly, shape into 4 oval 1/2-inch thick patties.
- Heat large nonstick skillet over medium heat until hot. Place beef patties in skillet. Cook 7-8 minutes, turning once or until centers are no longer pink and juices run clear. Center of patty should register 160 on an instant read thermometer. Remove from skillet and keep warm.
- In same skillet, combine gravy, mushrooms, and water. Cook over medium heat 3-5 minutes or until mushrooms are tender.
- Serve gravy over Salisbury Steak and mashed potatoes if desired.
Nutrition Facts : Calories 271.1, Fat 13.9, SaturatedFat 5.8, Cholesterol 77.3, Sodium 737.8, Carbohydrate 7.8, Fiber 1, Sugar 1.7, Protein 28.2
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