Tex Mex Salisbury Steaks Food

TEX-MEX SALISBURY STEAK

Steps:

• 1. Combine first 7 ingredients and 1 tablespoon cilantro.
• 2. Shape mixture into 6 (1/3-inch-thick) patties.
• 3. Heat a lightly greased large nonstick skillet over medium-high heat. Add patties; reduce heat to low, cover, and cook 8 to 10 minutes per side or until center is no longer pink.
• 4. Remove from skillet. Wipe pan clean.
• 5. Whisk together gravy mix, broth, tomatoes with chiles, and remaining 1 tablespoon cilantro. Cook over medium heat 1 minute or until thickened. Return patties to skillet, and cook until thoroughly heated. Garnish, if desired.

TEX-MEX SALISBURY STEAK

Steps:

• Combine the first seven ingredients and 1 tablespoon of cilantro. Shape mixture into 6 (1/3) inch thick patties.
• Heat a lightly greased large nonstick skillet over medium-high heat. Add patties; brown; reduce heat to low, cover & cook 8-10 minutes until center is no longer pink. Remove from skillet.
• Sauce mixture
• Whisk together gravy, broth, and tomatoes and chilies, and remaining cilantro. Cover over medium heat for 1 min. or until thickened. Return patties to skillet and cook until thoroughly heated.

TEX-MEX SALISBURY STEAKS

Steps:

• Combine first 7 ingredients and shape mixture into thick patties.
• Heat a lightly greased large non-stick skillet over medium-high heat. Add patties, reduce heat to low, cover, and cook 8-10 minutes each side. Remove from skillet and wipe pan clean.
• Whisk together gravy mix, broth, and tomatoes with chilies. Cook over medium heat 1 minute or until thickened. Return patties to skillet and heat in the sauce for about 5 minutes.

TEX-MEX SALISBURY STEAK (SOUTHERN LIVING)

Steps:

• Combine first 7 ingredients and 1 T of cilantro. Shape mixture into 6 (1/3 inch) patties. Heat a lightly greased large nonstick pan over medium high heat. Add patties; reduce heat to low, cover, and cook 8 to 10 minutes per side until center is no longer pink. Remove from skillet. Wipe clean. Whisk together gravy mix, broth, tomatoes with chiles, and remaining 1 T of cilantro. Cook over medium heat 1 minute or until thickened. Return patties to skillet, and cook until thoroughly heated.

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.