Superfast Salisbury Steak Food

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 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).

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.

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.

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 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).