Creamy Recipe Recipe For Salisbury Recipe For Meatloaf

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SALISBURY STEAK WITH MUSHROOM GRAVY



Salisbury Steak with Mushroom Gravy image

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

1/2 onion ((white, brown or yellow))
1/2 cup panko breadcrumbs ((or 1/3 cup ordinary breadcrumbs))
1 lb/500g ground beef (mince)
1 garlic clove (, minced)
1 egg
2 tbsp ketchup
1 beef bouillon cube (, crumbled)
1/2 tsp Worcestershire sauce
3 tsp dijon mustard (OR 2 tsp dry mustard powder)
1 tbsp olive oil
2 garlic cloves (, minced)
1/2 onion (, finely chopped)
5 oz/150g mushrooms (, sliced)
2 tbsp unsalted butter
3 tbsp (35g) flour ((all purpose / plain))
2 cups (500 ml) beef broth / stock
1 cup (250 ml) water
2 tsp dijon mustard
2 tsp Worcestershire sauce
Salt and pepper

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

SALISBURY STEAK WITH MUSHROOM GRAVY



Salisbury Steak with Mushroom Gravy image

Provided by Sandra Lee

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 pound lean ground beef
1 (10-ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup frozen chopped onions
1 teaspoon steak seasoning (recommended: Montreal)
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac
1 (8-ounce) package sliced fresh mushrooms
2 cups low-sodium beef broth
1 (1.2-ounce) packet brown gravy mix
Cooked rice, for serving

Steps:

  • In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
  • Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
  • Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.
  • Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
  • Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.

CREAMY MUSHROOM MEATLOAF



Creamy Mushroom Meatloaf image

This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

¼ cup butter
2 cups shiitake mushrooms, sliced
1 pinch salt
1 sprig fresh rosemary, chopped
3 tablespoons all-purpose flour
2 ½ cups beef broth
salt and pepper to taste
½ cup heavy cream
1 (2 1/2 pound) uncooked prepared beef, veal and pork meatloaf

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
  • Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
  • Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
  • Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
  • Remove from heat and stir in heavy cream.
  • Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
  • Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • Remove pan from the oven and gently remove meatloaf to a serving platter.
  • Skim off any extra fat from the surface of the sauce.
  • Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 13.6 g, Cholesterol 138.6 mg, Fat 16.5 g, Fiber 1.1 g, Protein 27.9 g, SaturatedFat 7.7 g, Sodium 501.1 mg, Sugar 0.4 g

BACON WRAPPED SALISBURY MEATLOAF



Bacon Wrapped Salisbury Meatloaf image

Salisbury Steak is typically made with a patty of ground beef that's smothered in gravy. This recipe takes all the flavors of Salisbury Steaks and turns them in a meatloaf that's wrapped in bacon. Yum! Bread crumbs help to keep the flavorful meatloaf moist. An easy to make dinner that'll transport you back to the days of TV...

Provided by Garrison Wayne

Categories     Meatloafs

Time 1h35m

Number Of Ingredients 15

2 c fresh white bread crumbs (cut in to small cubes) (no crust)
1 can(s) French onion soup (I use Campbell's), 10.5 oz
4 Tbsp tomato sauce (divided)
2 Tbsp milk
2 Tbsp Worchestershire sauce
2 large eggs (beaten)
1 tsp salt
1/2 tsp black pepper
1 tsp dry whole leaf thyme (crushed)
4 tsp dehydrated onion flakes
1 tsp garlic powder
2 lb ground beef chuck 80/20
5 slice thin cut bacon
1/2 c water
1 Tbsp corn starch

Steps:

  • 1. Measure 4 Tbsp of the onion soup and 2 Tbsp of the tomato sauce in a large bowl. Add the bread crumbs, eggs, milk, Worcestershire, onion flakes, and the remaining seasonings. Stir to mix well. Let sit 10 minutes to allow the bread crumbs to soak up the liquids.
  • 2. Gently mix in the 2 pounds ground beef chuck. Do this by working with your hands. Do not over mix or the meatloaf will be tough.
  • 3. On a baking sheet (jelly roll pan), that is lined with non-stick foil, form the meat mix in to a loaf about 3x3x10. Wrap the loaf, lengthwise with the bacon slices.
  • 4. Bake the meatloaf in a 350 degree oven for 1 hour and 10 minutes. The last 10 minutes turn the oven up to 425 degrees to get the bacon a little crispier.
  • 5. Let the meatloaf rest, uncovered on the counter for 30 minutes before slicing. While it is resting, make the gravy.
  • 6. To make the gravy, place the remaining can of French Onion Soup, the other 2 Tbsp of tomato sauce, the water, and the corn starch in a small saucepan. Heat until it comes to a boil, stirring constantly.
  • 7. Serve the meatloaf with a little of the sauce on top.

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