Salisbury Steak With Onion Gravy Food

SALISBURY STEAK

Steps:

• For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
• Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
• For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
• Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

SALISBURY STEAKS WITH FRENCH ONION GRAVY

Steps:

• Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
• Meanwhile, soak the bread in milk or half-n-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and grated onion to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate.
• Sprinkle the flour over the caramelized onions, stir 1 minute. Deglaze the pan you cooked the meat in with the wine and pour into the onions. Add the beef stock and thicken a moment. Serve the gravy over the Salisbury steaks. Garnish with a little watercress, if desired.

HOMEMADE SALISBURY STEAK WITH ONION GRAVY

Steps:

• If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes. You can cook the optional mushrooms instead or in addition with the onions. Set aside in a bowl.
• In a large mixing bowl, combine 1 pound of ground beef with 1/3 cup breadcrumbs, 2 teaspoons ketchup, 1 teaspoon mustard and Worcestershire sauce, and 1/2 teaspoon garlic powder. If not doing the onions, then add 1/2 teaspoon onion powder.
• Divide the hamburger mixture into 3-4 equal portions. A quarter-size indent in the middle of one side to prevent puffing up of the patties and make cooking evener.
• Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of 165°. About 15-20 minutes depending on the thickness, the pan, and your burners.
• Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent. Pour out most of the liquid, leaving about 3-4 tablespoons of liquid. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat.
• Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and 1/2 teaspoon Worcestershire sauce. Add salt and pepper to taste.
• Whisk until nicely thickened, a few minutes. If using the caramelized onions or mushrooms, add them to the gravy and mix well.
• Add steak back into the mixture, simmer for a few minutes until everything is hot.

SALISBURY STEAK RECIPE

Steps:

• In a mixing bowl, combine the Beef, Black Pepper, Salt, Garlic Powder, Worcestershire Sauce, Bread Crumbs and one whole Egg. Stir mixture together well.
• Shape into 4 equal sized patties.
• Heat a skillet over medium heat for about a minute, and then add Butter.
• Place meat patties in skillet and brown on both sides for about 4-5 minutes each. Remove from skillet and set aside.
• Add the sliced Onion into the skillet, right on top of the browned bits.
• Reduce the heat and cook the onions on medium-low heat until the onions turn translucent and brown. Don't rush this step. Cook the onions low and slow for about 20-25 minutes.
• Sprinkle 2 Tablespoons of flour over the onions. Stir. Let cook and brown for about 2 minutes.
• Add 2 cups of warm Water. Stir well. Raise the heat back up to about medium.
• Add 2 teaspoons of Beef Bouillon Granules. Stir Well.
• Place the meat patties back in the pan. Cover. Reduce heat just a little and let simmer for about 15 more minutes. Remove from heat and serve warm.
• Enjoy!

CHEF JOHN'S SALISBURY STEAK

Steps:

• Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
• Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
• While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
• Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
• Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
• Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

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.

BEST SALISBURY STEAK RECIPE WITH MUSHROOM-ONION GRAVY

Steps:

• In large bowl mix together all the steak ingredients (beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, salt, and black pepper). Shape into 4 oval patties.
• Heat large pan over medium-high heat and then add oil. Brown both sides of patties (about 1 minute per side) and then remove from the pan.
• Keep same pan and beef juices over medium high heat. Add the mushrooms and onion and cook until onions are golden and excess mushroom liquid evaporates, about 10 minutes.
• Add butter and garlic to the mushrooms and onions. Cook for about 1 minute.
• Stir in the flour, cooking and stirring to remove lumps. Add about 1/2 - 1 cup of beef stock, whisking until incorporated.
• Increase heat to High. Slowly pour in the remaining broth and whisk until well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
• Once gravy starts to boil, reduce heat to low. Stirring often, simmer until the gravy starts to thicken, about 5-10 minutes. Add salisbury steak patties back into the gravy and cook until the steak patties are cooked to your preferred doneness (usually about 5-10 minutes), stirring the gravy occasionally around the steaks. Taste for seasoning and add more salt & pepper, if desired.
• Serve the steaks topped with the mushroom sauce. They are excellent over rice, pasta or mashed potatoes!

SALISBURY STEAK WITH GRAVY

Steps:

• Preheat oven to 350°. In a large bowl, combine the milk, saltines, onion and parsley. Crumble beef over mixture and mix well. Shape into four patties. Place in an 8-in. square baking dish coated with cooking spray. , In a small bowl, combine the gravy, ketchup, Worcestershire and pepper; pour over patties. Bake, uncovered, until a thermometer reads 160°, 50-55 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.

HAMBURGER STEAK WITH ONIONS AND GRAVY

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

SALISBURY STEAK WITH ONION GRAVY

Steps:

• In a large bowl, beat egg.
• Stir in 1/3 cup of soup, bread crumbs, salt and pepper.
• Crumble beef over mixture; mix gently.
• Shape into six oval patties.
• In a skillet, brown patties over medium heat for 3-4 minutes on each side.
• Remove and set aside; drain.
• Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet; bring to a boil.
• Return patties to skillet.
• Reduce heat; cover and simmer for 15 minutes or until meat is no longer pink. Remove patties.
• Combine flour and cold water until smooth. Stir into pan.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Serve patties and gravy over noodles.
• Garnish with parsley if desired.

SALISBURY STEAK WITH ONION GRAVY

Steps:

• Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside.
• Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.
• Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.
• Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

HOME STYLE SALISBURY STEAK W/ ONION GRAVY

Steps:

• 1. In a mixing bowl, combine ground beef, pepper, salt, garlic powder, Worcestershire or A1 sauce, bread crumbs, and egg.
• 2. Stir mixture together well and shape into four patties.
• 3. On medium heat, brown patties on both sides in butter, margarine or oil. Remove from skillet and set aside.
• 4. Separate onion slices into rings and add to the skillet. Reduce heat to medium low and cook until the onions turn translucent and brown, about 20-25 minutes.
• 5. Sprinkle 2 Tablespoons of flour over the onions. Stir.
• 6. Let cook a few minutes until the flour is nicely browned.
• 7. Then stir in the beef broth.
• 8. Add beef patties back into the skillet and spoon a little gravy over each patty.
• 9. Bring to a boil, reduce heat, and cover skillet. Simmer for about 15 minutes.
• 10. NOTE: Alternatively, you may use sliced fresh mushrooms instead of the onion.

HOMEMADE SALISBURY STEAK RECIPE

Steps:

• In large bowl, use a potato masher to mash the meat. Shape the meat into 6 even patties.
• In a large nonstick skillet, add the butter then sliced onions. Cook for 5 minutes on medium-high heat. Spread the onions on the sides, leaving the middle open. Add the meat. Continue cooking the, until the meat is lightly brown on both sides over medium-high heat. Best to move the onions around or place them on top of the meat as it as it cooks. Reduce the heat if they're browning too quickly or too much. Transfer the meat to a plate.
• Lower the heat to medium-low, using the same skillet with the drippings, add the garlic; stir. Add the flour, stir to combine with the onions, and slowly add the water while whisking so that no lumps linger. Add the salt, pepper, parsley flakes, cumin, cayenne pepper (if using), and Worcestershire sauce. Stir. Then add the meat.
• Spoon the gravy over the meat with the onions. Cover and cook for 10 minutes or until cooked through or until internal temperature reaches 160 degrees. Remove the skillet from the heat. Enjoy mashed potatoes, sweet peas, or potato salad, roasted carrots.

ONION GRAVY

Steps:

• Slice the onions to about ½ inch thick, try to make them the same size so they cook evenly.
• Melt 4 TBS butter in a pot over medium heat and add the sliced onions. Cover partially and let them simmer, soften, and reduce for about 25 minutes. Stir every few minutes and reduce heat if they start cooking too quickly.
• Meanwhile, whisk the cornstarch and COLD water together until well-combined. Add the seasonings and beef broth and stir to combine. Store in the fridge until ready for use.
• Once the onions are reduced, whisk the cornstarch/broth/seasonings once more, then add them to the pot. (If the cornstarch has settled to the bottom, a silicone spatula can be used to lift it up.)
• Use the liquid to "clean" the bottom of the pot from the onions. This gives the gravy more flavor.
• Bring to a boil, then reduce to a simmer. Continue to simmer until desired thickness is obtained.
• Optional: Remove from heat and melt 1 Tablespoon cold butter at the end for a silky, velvety finish. This is a technique that chefs use called "monter au beurre".

SALISBURY STEAK

Steps:

• Grate the onion into a large bowl, stir in the breadcrumbs and let sit for 5 minutes, stirring at least once.
• Add the beef, garlic ketchup, Worcestershire sauce, mustard, herbs and seasonings.
• In a small dish, lightly whip the eggs with a fork and pour over the mixture.
• Blend the mixture together with your hands just until combined. Do not over-mix or the beef will be tough.
• Divide the beef into 6 equal portions and shape each portion into a thick, oblong-size patty.
• Add the olive oil to a large skillet set over medium-high heat and brown the patties on both sides, about 1 minute per side. Do not cook the patties completely as they will finish cooking in the gravy.
• Remove the patties and reserve on a plate.
• In the same skillet set over medium heat, add the oil and onions and cook for 2 minutes. Add the sliced mushrooms and sauté until the mushrooms are lightly browned and the onions are translucent, about 2 minutes. Stir in the garlic and cook briefly until fragrant.
• Add the butter to the skillet and when it has melted sprinkle the flour over the mushrooms, stir and cook for 30 seconds to cook the flour.
• Slowly add the beef broth while stirring continually until the gravy has thickened. Stir in the mustard and taste for seasoning.
• Transfer the beef patties back into the skillet, reduce the heat to low and simmer for 8-10 minutes.
• Serve the salisbury steaks with mashed potatoes or hot noodles, topped with the mushroom gravy.