Southwest Style Salisbury Steaks 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.

SOUTHWEST-STYLE SALISBURY STEAKS

Steps:

• Using hands, gently mix first 8 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties. (Can be made 1 day ahead. Cover; chill.)
• Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness, about 6 minutes per side for medium-rare.
• Transfer patties to plates. Top with avocado slices and Lime-pickled Red Onions. Serve, passing salsas alongside.

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 STEAKS

Steps:

• In a small bowl, combine the onion, rice, salt, pepper and egg white. Crumble beef over mixture and mix gently. Shape into two 4-1/2-in. x 2-in. oval patties. , In a large skillet, brown patties in 1-1/2 teaspoons oil for 3-4 minutes on each side. Remove and set aside; drain drippings., In the same skillet, cook mushrooms in remaining oil until tender. Stir in broth and Worcestershire sauce. Return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender and meat is no longer pink., Remove patties; keep warm. Combine cornstarch and water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Serve with patties.

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).

TRADITIONAL SALISBURY STEAK

Steps:

• In a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. In a small skillet, brown patties on both sides in oil; drain. Set patties aside., Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties.

SALISBURY STEAKS

Steps:

• IN A BOWL BLEND: cream of mushroom soup, prepared mustard, Worcestershire Sauce, prepared horseradish.
• IN ANOTHER BOWL MIX: egg, bread crumbs, onion, salt, pepper, 1/4 cup soup mixture from above, and ground meat and mix well.
• Form into 6 patties.
• Brown patties on both sides (turning only once) on top of stove in lightly oiled pan.
• Mix remaining soup mixture with 1/2 cup of water.
• Add to pan.
• Cover and simmer 10-15 minutes or until beef is fully cooked.

SUPER SALISBURY STEAK

Steps:

• Mix together the meat, eggs, bread crumbs, salt, onion powder and garlic powder. (I use my hands.).
• Form meat into 8 oblong patties.
• Heat vegetable oil (medium high heat) in a large dutch-oven type pan.
• Fry patties (in batches if necessary) about 4 minutes per side. You just want them to brown nicely - they won't be "done". Adjust heat if necessary to prevent over-browning.
• Remove patties to a plate.
• Pour off all but about 1 T of fat in the pan.
• Add sliced onions and break them apart into rings. Also add mushrooms if using.
• If pan gets too dry, add a small amount of the wine (if using) and/or the beef broth.
• Stir with wooden spoon to get all those delicious browned bits off the bottom of the pan.
• Cook, stirring frequently until the onion rings are limp and well browned.
• Add the rest of the wine and boil for a few minutes to reduce the liquid.
• Add the beef broth and bring to a boil.
• In a small container with a tight fitting lid, add water to the cornstarch, attach lid and shake vigorously.
• Slowly pour the cornstarch liquid into the boiling broth, while stirring.
• When gravy has thickened, gently set the meat patties back into the pan and spoon gravy over the top of any patties needing it.
• Lid the pot, reduce heat and simmer for 30 minutes.