Super Salisbury Steak Food

SALISBURY STEAK WITH MUSHROOM GRAVY

Steps:

• Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
• Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit "pasty" which will ensure your patties hold together well.
• Divide into 5 and pat firmly into oval patties around 3/4" / 1 2/3 cm thick.
• Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
• If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
• Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
• Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
• Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
• Add steaks along with the juices on the plate. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
• Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
• Serve salisbury steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired.

BEST SALISBURY STEAK

Steps:

• In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage. Add beef and mix well. Shape into two patties. , In a medium skillet, cook patties for 4-5 minutes per side or until browned; drain. Remove to a platter and keep warm. , In the same skillet, saute mushrooms in butter for 2 minutes. Stir in flour; blend well. Add water and bouillon; cook and stir until smooth and thickened. Stir in browning sauce if desired. Return patties to gravy and cook, uncovered, over low heat for 10 minutes, stirring occasionally. Serve with mashed potatoes.

HOMEMADE SALISBURY STEAK RECIPE WITH MUSHROOM GRAVY

Steps:

• In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper and garlic.
• Form into 4 oval patties about ¾ inch thick.
• Heat olive oil in a large deep skillet over medium high heat. Add the steaks and cook until golden brown, about 4 to 5 minutes on each side. (Steaks do not need to be fully cooked at this time.) Remove steaks to a plate and set aside.

RETRO SALISBURY STEAK

Steps:

• Place the ground beef, breadcrumbs, dry mustard, Worcestershire sauce, 1 tablespoon of the ketchup, 1 tablespoon of the soup mix and some salt and pepper in a bowl and knead until well combined. Form into 4 oval patties, and using the side of your hand, make lines across the patties to give them a "steak" appearance.
• Place a skillet over medium-high heat and add the butter and oil. When the butter has melted and the oil is hot, fry the patties on both sides until no longer pink in the middle, about 5 minutes per side. Remove from the skillet and pour off all but 2 tablespoons of the grease.
• Sprinkle over the flour and let cook for a minute. Remove the skillet from the heat and deglaze with the sherry, scraping the skillet to release all the flavor. Return to the heat and add the beef broth, remaining 1 tablespoon ketchup and remaining soup mix. Bring to a boil and let thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed.
• Remove the skillet from the heat and return the patties to the gravy, spooning a little gravy over each. Garnish with the parsley.

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.

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.

SUPER FAST SALISBURY STEAK (LOW CAL)

Steps:

• Combine first 4 ingredients. Divide meat mixture into 6 equal portions, shaping each into a 1/2 inch thick patty.
• Heat a large nonstick skillet coated with cooking spray over medium high heat. Add patties and cook 6 minutes or till browned, turning after 3 minutes. Remove and keep warm.
• Stir in water and remaining ingredients, bring to a boil then add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 of a cup (about 10 min).
• Serving size: 1 patty w/ 2 Tablespoons sauce (210 calories, 5.9g fat , 27.4g protein, 10mg carb, 64mg choles, 2.4mg iron, 621mg sodium).

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.

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.

COOKING LIGHT'S SUPERFAST SALISBURY STEAK

Steps:

• Combine first 4 ingredients. Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 6 minutes or until browned, turning after 3 minutes.
• Remove patties from pan; keep warm. Stir in water and remaining ingredients. Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes.
• Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).

SUPER EASY SALISBURY STEAK

Steps:

• Place breadcrumbs in medium sized bowl and add milk. Allow to soak for 5 minutes.
• Add other ingredients except jar of gravy and mix thoroughly.
• Form into 6-8 patties. Place patties in pan and cook until brown, adding gravy mix.
• Simmer in gravy for 5 minutes.

SUPER FAST SALISBURY STEAK

Steps:

• Combine ground turkey, ground round, breadcrumbs or oats,eggs,carrots, onions, green pepper, salt and pepper.
• Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add patties; cook 6 minutes or until browned, turning after 3 minutes.
• Remove patties from pan; keep warm.
• Stir in water, tomato paste, wine or sherry, Worcestershire sauce, pepper, and French onion soup.
• Bring to a boil; add patties and fresh sliced mushrooms if using.
• Cover; reduce heat and simmer 10 minutes.
• Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).