Salisbury Steak With Portobello Sauce 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 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 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!

SALISBURY STEAK WITH PORTOBELLO SAUCE

Steps:

• In a large bowl, combine the beef, salt and pepper; shape into two oval patties. In a large skillet, cook patties over medium heat until no longer pink., Meanwhile, in a small saucepan, combine the wine, shallots and vinegar. Bring to a boil; cook for 5 minutes or until thickened. Toss the mushrooms with flour; add to saucepan. Stir in the broth, Worcestershire sauce, ketchup and rosemary. Bring to a boil; cook and stir for 3-5 minutes or until mushrooms are tender. Drain patties; serve with sauce.

SALISBURY STEAK

Steps:

• Combine 1/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well.
• Shape into 6 patties.
• Place in shallow baking dish.
• Bake at 350 degrees for 40 minutes.
• Drain off fat.
• Combine remaining soup and water; pour over patties.
• Bake an additional 10 minutes or until thoroughly heated.

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).

SALISBURY STEAK SUPREME

Steps:

• Thinly slice 1-1/2 onions; finely chop remaining onion half. In a large bowl, toss bread crumbs with chopped onion and seasonings. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties., Place a lightly oiled large nonstick skillet over medium heat. Add patties; cook 5-6 minutes on each side or until a thermometer reads 160°. Remove from pan. Discard drippings from pan., In a small bowl, mix cornstarch, bouillon and water until smooth. In same skillet, heat butter over medium-high heat. Add mushrooms and sliced onions; cook and stir 5-7 minutes or until onions are tender., Stir in cornstarch mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Return Salisbury steaks to pan, turning to coat with sauce; heat through.

PORTOBELLO STEAKS

Steps:

• Remove stems and clean the mushrooms; set aside.
• Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
• Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
• Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

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

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.

SALISBURY STEAK FOR TWO

Steps:

• In a small bowl, combine the egg, bread and onion; crumble beef over mixture and mix well. Shape into two patties., In a large nonstick skillet over medium heat, brown patties on both sides in oil if desired; drain. Combine the soup, water, mushrooms and pepper; pour over patties. Bring to a boil. Reduce heat; cover and simmer until meat is no longer pink.

HEARTY SALISBURY STEAKS

Steps:

• In a large bowl, combine onion, saltines, egg substitute and pepper. Add beef; mix lightly but thoroughly. Shape into five patties., In a large skillet, heat oil over medium heat. Add patties; cook 3-4 minutes on each side or until lightly browned. Remove patties and keep warm; discard drippings., Combine water, soup mix and flour; stir into skillet. Bring to a boil. Return patties to skillet. Reduce heat; simmer, covered, 5-7 minutes or until meat is no longer pink. , Freeze option: Freeze individual cooled steak with some gravy in an airtight container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

SALISBURY STEAK WITH BROWN GRAVY

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 5 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.)
• Put the pan back on the heat, add the mushrooms, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth and bring it to a boil. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes. Reserve one steak for online round 2 recipe, Beef Empanadas.
• Serving Yield: 4

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.

FAMILY BEEF SALISBURY STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a large casserole dish with cooking spray.
• Lightly mix ground beef, 1/2 cup onion, bread crumbs, 3 tablespoons beef broth, milk, and 1/4 teaspoon black pepper together in a bowl; divide into 5 portions and shape into patties.
• Season flour with salt and pepper in a wide, shallow dish. Gently lay patties into the flour to lightly coat.
• Heat vegetable oil in a 10-inch skillet over medium-high heat. Fry patties in hot oil until browned completely, 3 to 5 minutes per side. Remove patties to a plate lined with paper towel to drain excess grease.
• Stir remaining beef broth, cream of mushroom soup, salt, and 1/4 teaspoon black pepper together in a bowl until smooth.
• Arrange drained patties into the prepared casserole dish. Spread onion slices atop the patties and pour the soup mixture over the patties to cover completely.
• Bake in preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

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.

SALISBURY STEAK

Steps:

• Mix the beef, bread crumbs, onions, egg, Worcestershire sauce, salt, and pepper with your hands in a medium bowl. Shape into 4 patties, each about 3/4 to 1 inch thick.
• Melt the butter with the oil in a large skillet over medium-high heat. Add the patties and fry for 4 to 5 minutes on each side. Use a spatula to transfer the patties from the skillet to an oven-proof plate; keep warm.
• Add the sliced onion and mushrooms to the skillet and saute until the mushrooms give up their juice, about 8 minutes. Stir in the broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Heat to boiling, then reduce the heat, cover, and simmer for 10 minutes.
• Dissolve the cornstarch in the water in a small bowl. Stir into the mushroom mixture and bring to a boil. Cook, stirring, until thickened.
• Pour the mushroom gravy over the patties and serve.

SALISBURY STEAKS

Steps:

• Mix ground beef, bread crumbs, salt, pepper and egg; shape into 4 oval patties, each about 3/4-inch thick.
• Cook patties in 10-inch skillet over medium heat, turning occasionally, until brown, about 10 minutes.
• Drain.
• Add onion, broth and mushrooms. Heat to boiling; reduce heat. Cover and simmer until beef is done, about 10 minutes. (I usually start boiling the water for homemade mashed potatoes at this time and the steaks will be ready by the time you get the mashed potatoes ready).
• When patties are done, remove them from skillet. Keep warm.
• Heat onion mixture to boiling. Mix water and cornstarch; stir into onion mixture. Boil and stir 1 minute.
• Serve over patties and mashed potatoes.

OLD-FASHIONED SALISBURY STEAK

Steps:

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