SALISBURY STEAK WITH MUSHROOM GRAVY
Recipe VIDEO above. Salisbury steak is a totally scrumptious way to transform the humble ground beef / mince into something amazing! The onion grating / soaking breadcrumbs will make your patties extra tasty and tender, and the Mushroom Gravy is made extra delicious by cooking the Salisbury Steaks IN the gravy!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 30m
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 316 g, Calories 286 kcal, Carbohydrate 15 g, Protein 25 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 101 mg, Sodium 651 mg, Fiber 1 g, Sugar 4 g
RETRO SALISBURY STEAK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
SALISBURY STEAK WITH MUSHROOM GRAVY, GARLIC MASHED POTATOES AND PEAS, CARROTS AND PEPPERS
Steps:
- For the Salisbury steak: Heat 3 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the diced onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add half of the minced garlic and cook for another 1 to 2 minutes until fragrant. Set aside to lightly cool.
- In a medium bowl, add the ground beef, panko, chicken stock, ketchup, Worcestershire sauce, egg, 2 tablespoons of the Dijon and the sauteed onions and garlic. Reserve the pan that the onion and garlic were cooked in. Combine the ground beef mixture until all ingredients are fully incorporated.
- Turn the saute pan back on to medium-high heat and add 2 tablespoons of olive oil. Take a small amount of the meat mixture and cook a tester patty to check for seasoning; adjust the remaining meat mixture with more salt if necessary. Form the remaining meat mixture into 4 equally-sized oval patties, patting firmly, each 1/2 to 3/4 inch thick. Add another tablespoon of olive oil to the pan and cook the patties over medium-high heat until golden brown, 2 to 3 minutes per side. Remove the patties onto a sheet tray and discard any excess fat from the pan.
- To make the gravy, return the pan to medium-high heat and add the remaining 2 tablespoons olive oil. Add the sliced onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the remaining garlic and cook 1 to 2 minutes. Add the mushrooms and cook until brown and softened, another 5 minutes. Add the flour and cook for 1 minute. Add the beef stock and remaining 2 tablespoons Dijon. Bring the mixture to a boil, then reduce to a simmer and cook until the gravy has thickened slightly, 3 to 5 minutes. Add the Salisbury steaks back into the gravy and simmer for 5 minutes.
- For the peas, carrots and peppers: To a medium saute pan, add the carrots, 1/2 cup of the chicken stock and a generous pinch of salt. Turn on the heat to medium high and cook until the carrots are slightly tender, 8 to 10 minutes. Add the red bell pepper and remaining 1/4 cup chicken stock and cook until the chicken stock has mostly reduced, about another 5 minutes. Add the frozen peas and butter and swirl until the butter has melted, then turn off the heat and set aside.
- For the garlic mashed potatoes: Heat the heavy cream in a small saucepan over low heat.
- In another saucepan, add the potatoes and garlic and cover with cold water. Generously season the water with salt. Bring to a boil, then reduce to a simmer until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes, then return them to the pan. Using a hand mixer, blend the potatoes and add half of the butter. Then add some of the heated cream and the rest of the butter. Continue to mix, gradually adding more heavy cream until you reach the desired consistency for your mashed potatoes. You may not need to use all of the cream.
- To plate: Plate the Salisbury steaks and smother with the gravy, then garnish with the sliced chives. Serve alongside the peas, carrots and red peppers and garlic mashed potatoes.
SALISBURY STEAK
Treat your family to Ree Drummond's Salisbury Steak recipe from The Pioneer Woman on Food Network; smother the beef patties in gravy for a rib-sticking meal.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 16
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.
HDTV SALISBURY STEAK DINNER
Make and share this Hdtv Salisbury Steak Dinner recipe from Food.com.
Provided by anme7039
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Combine the sirloin, onion, jalapeno, garlic, egg, bread crumbs, and salt and pepper, mixing well with your hands. Form the mixture into 4 (1/2-inch thick) patties, shaped like a steak. Put 1 tablespoon oil into a skillet over medium-high heat and brown the Salisbury steaks on both sides, about 3 to 5 minutes, adding more oil to the pan as needed. Set the browned steaks aside and let them cool.
- Add the mushrooms to the same pan, along with the butter and flour. Cook over medium heat for 3 to 5 minutes, until the butter has melted and the flour is cooked through. Remove the pan from the heat and pour in the red wine. Return the pan to the heat and cook until the sauce has thickened, about 5 minutes more. Remove from the heat and let cool.
- In a microwave-safe plastic TV dinner tray, put the steaks in the largest compartment and cover each with 1/4 of the sauce. Put 1/2 cup mashed potatoes into another section and top with 1 teaspoon butter. Put 1/2 cup vegetables in another section and top with 1 teaspoon butter. Pour enough Microwave Brownie batter into the last section to come up almost to the top of the container and sprinkle over some chocolate chips. Cover the whole thing with plastic wrap and freeze overnight, or up to 1 month.
- When ready to eat, remove from the freezer and cut the plastic wrap away from the brownie compartment. Microwave on high for 6 minutes, then on medium for 3 minutes. (Times will vary depending on the wattage of your microwave.) Let rest for 1 minute, carefully remove the plastic wrap, and eat.
- Brownies:.
- Put the butter and chocolate into a microwave-safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside.
- In another bowl, whisk together the eggs and sugar.
- In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine. Follow instructions above.
Nutrition Facts : Calories 1601.6, Fat 91.9, SaturatedFat 46, Cholesterol 385.6, Sodium 976.4, Carbohydrate 120.8, Fiber 8.4, Sugar 67.1, Protein 61.5
TV DINNER SALISBURY STEAK
This is my version of the salisbury steak you get from the frozen dinner section of the grocery store! And yup, I serve it with mashed potatoes and corn too! I don't make mine with any added salt or pepper, but you can add to your own tastes if you want.
Provided by C and Ds Mommy
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together 3-5 Tbsp of the soup with the ground beef, bread crumbs, egg, and garlic and onion powders.
- Shape into patties.
- In a large frying pan, brown patties on both sides. Drain.
- In a small bowl, mix together all remaining ingredients.
- Pour over the patties in the frying pan, cover and simmer for about 15-20 minutes.
Nutrition Facts : Calories 526.3, Fat 31.9, SaturatedFat 11.5, Cholesterol 168.5, Sodium 895.1, Carbohydrate 21.3, Fiber 0.8, Sugar 6, Protein 36.8
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RECIPE: SALISBURY STEAK TV DINNER | CBC LIFE
From cbc.ca
- To start, thinly slice mushrooms and finely chop onion. To a pan over medium high heat, add vegetable oil and mushrooms and sauté. After a couple of minutes, add onions and continue to brown both onions and mushrooms. Once everything is browned, take off heat and transfer half of mushrooms and onions to a large mixing bowl, leaving remainder in pan and off of the heat.
- Using a potato masher, mash mushrooms and onions so they break down slightly. To the bowl with mushrooms, add ground beef, pork, egg, bread crumbs, Worcestershire, mustard, salt and pepper. Mix until fully combined and shape into eight equal oval patties. Transfer patties to a parchment lined baking sheet and brush with extra vegetable oil. Bake at 375F for 45 minutes flipping and brushing with more oil half way through.
- While steaks cook, prepare your gravy. Return pan of mushrooms to medium heat and add 1 tbsp of butter and 2 tbsp all purpose flour, stir and cook for a few minutes, until flour is fully dissolved. Slowly pour in beef stock while constantly stirring with a whisk or wooden spoon until no flour lumps remain. Let simmer for a few minutes until thickened, then stir in 35% cream. Turn heat off and warm up before serving.
- To make your veggie side dishes, start by washing and then top and tailing your beans, set aside. Now add corn, 35% cream, maple syrup, cayenne, salt and pepper to a sauce pot that can fit a steamer over top. Stir corn mixture then place steamer basket on top and add green beans. Simmer and steam beans for 7 min or until creamed corn is thickened and beans are tender. If creamed corn is not thick enough, remove green beans and continue to simmer corn.
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