Dads Diner Style Salisbury Steak Recipes

HDTV SALISBURY STEAK DINNER

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.
• 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.

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.

DINER STYLE SALISBURY STEAK

Steps:

• Mix together 1/3 can of soup with meat, bread crumbs, egg, salt and pepper. Make sure the turkey and beef are fully mixed together.
• Spray a large frying pan with cooking spray. Form meat mixture into oval shaped patties about 1/2 inch thick.
• Cook patties in pan over medium high heat until edges appear to be cooked, then turn them over. Continue cooking until they are cooked almost all the way through. (It helps to do this in two batches so that they are not crowded and can get nice and brown.).
• Remove a few of the patties and keep warm on a plate in a low oven, leaving 3 or so in the pan. Add the water and let it sizzle around the remaining patties for about 30 seconds.
• Stir together remaining soup, Worcestershire sauce, ground mustard, and Kitchen Bouquet and wine, if using (and I recommend both). Pour in pan with water and stir to incorporate. Simmer for 5 minutes until bubbly, reducing the heat if necessary. Add water as needed to keep consistency of sauce smooth.
• Add remaining meat patties and fresh mushrooms to pan and press mushrooms down into the sauce. Cover pan and cook additional 10 minutes or until mushrooms are tender.
• Serve with rice, noodles or mashed potatoes.