Emeralized Salisbury Steak Recipes

SALISBURY STEAK

Steps:

• In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
• In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
• In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

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.

EMERALIZED SALISBURY STEAK

Steps:

• In a lrg skillet over medium-high heat, cook bacon until most of the fat is rendered but is not yet crisp.
• Transfer bacon to the bowl of a food processor and set aside.
• Remove all but 3 tbsp.
• of the bacon fat from skillet and reserve the removed bacon fat in a small bowl and set aside.
• Add onions to the fat in the pan and cook, stirring occasionally, until very soft and carmelized around the edges, about 6 minutes.
• Combine the onions with the bacon and process until smooth.
• Transfer to a lrg bowl and set aside.
• Heat 3 tbsp of the remaining bacon fat in the pan.
• Add the mushrooms and 1 tsp of salt and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 min.
• Add the shallots, thyme, and rosemary and cook until the shallots are soft, about 2 minutes.
• Add red wine and cook until almost completely evaporated.
• Sprinkle the flour over the shallots and mushrooms and stir to combine.
• Cook for 1 minute.
• Add beef stock and cook for 5 minutes, until thickened.
• Add 1/2 cup heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 min.
• Cover and keep hot.
• Preheat broiler to 500*.
• In the mixing bowl with the pureed onion-bacon, add beef, veal, pork, remaining 2 tbsp heavy cream, egg yolks, mustard, worcestershire sauce, garlic, remaining 1 1/2 tsp salt.
• and black pepper.
• Mix thoroughly.
• Shape into 6 oval patties, about 1 cup each, and 1" thick, and transfer to a non-stick baking sheet.
• Broil patties about 4 minutes each side for medium rare.
• Add meat pan drippings, butter, and chives to the sauce and stir until butter is thoroughly incorporated.
• Taste and adjust seasonings if necessary.
• Spoon sauce over patties.

TRADITIONAL SALISBURY STEAK

Steps:

• In a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. In a small skillet, brown patties on both sides in oil; drain. Set patties aside., Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties.

BAKED SALISBURY STEAK

Steps:

• In a large bowl, combine the oats, eggs, green pepper, celery, onion and salt. Crumble beef over mixture and mix well. Shape into eight oval patties. In a large skillet, brown patties on both sides; drain., Place patties in an ungreased 13-in. x 9-in. baking dish. Combine the soup, water and pepper; pour over beef. Cover and bake at 350° for 30-35 minutes or until the meat is no longer pink.

SALISBURY STEAKS

Steps:

• IN A BOWL BLEND: cream of mushroom soup, prepared mustard, Worcestershire Sauce, prepared horseradish.
• IN ANOTHER BOWL MIX: egg, bread crumbs, onion, salt, pepper, 1/4 cup soup mixture from above, and ground meat and mix well.
• Form into 6 patties.
• Brown patties on both sides (turning only once) on top of stove in lightly oiled pan.
• Mix remaining soup mixture with 1/2 cup of water.
• Add to pan.
• Cover and simmer 10-15 minutes or until beef is fully cooked.