German Style Salisbury Steak Recipes

GERMAN-STYLE SALISBURY STEAKS RECIPE - (4.3/5)

Steps:

• Cook bacon in a pan until crisp, transfer to a paper-lined plate and reserve drippings. Crumble bacon and reserve. Combine ground beef, minced onion, parsley, 1 teaspoon salt and 1/2 teaspoon pepper. Shape mixture into 4 3/4 inch patties. Brown patties in 1 tablespoon bacon drippings in the same pan over medium-high heat about 4 minutes per side. Remove patties from pan. For the gravy, add sliced onions and mushrooms to the pan and saute until the onions are tender about 8 minutes. Stir in the flour and cook 1 minute. Off heat, stir in beer, broth, sugar, tomato paste, garlic, caraway seeds and 1/2 teaspoon salt Return to the medium-low heat and bring liquid to a boil about 1 minute and simmer until cooked through. Return the patties to the pan, cover and simmer about 10 minutes. Serve steaks topped with gravy.

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.

GERMAN-STYLE SALISBURY STEAK

Steps:

• Cook bacon in a large saute pan until crisp. Remove bacon, reserving 1 Tbs of the drippings in the pan. Crumble bacon and set aside.
• Combine ground beed, minced onion, parsley, 1 tsp salt and pepper. Shape mixture into four 3/4" thick patties.
• Brown patties in bacon drippings in saute pan over medium-high eat 4 min per side. Remove patties from pan.
• Add sliced onions and mushrooms to pan; saute until onions are tender, about 8 minute
• Stir in flour; cook and stir 1 minute.
• Remove pan from heat; add beer, broth, sugar, tomato paste, caraway seed, garlic, and the 1/2 tsp salt.
• Return pan to heat and bring liquid to a boil for 1 min to thicken.
• Return patties to pan; cover and simmer until meat is cooked through, about 10 minute.
• Top steaks with onion-mushroom sauce and bacon.

ITALIAN-STYLE SALISBURY STEAKS

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four oval patties. In a large skillet, brown patties in oil on both sides. Drain., In a small bowl, combine diced tomatoes and tomato sauce. Pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Freeze option: Freeze individual cooled steaks with some tomato mixture in resealable freezer bags. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

GRAVY-SMOTHERED SALISBURY STEAK

Steps:

• In a bowl, whisk the egg and milk.
• Add bread crumbs, 1 tablespoon gravy mix and onion.
• Crumble beef over mixture and mix well.
• Shape into two patties, about 3/4 inches thick.
• Broil 3-4 inches from the heat for 6-7 minutes on each side or until meat is no longer pink and a meat thermometer reads 160°.
• Place the remaining gravy mix in a small saucepan; stir in the water and mustard. Bring to a boil; cook and stir until thickened. Serve over patties.

MIDWEST SALISBURY STEAK

Steps:

• Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.
• Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.
• Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.
• Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

GERMAN-STYLE SALISBURY STEAK RECIPE

Steps:

• COOK: bacon in large saute pan til crisp. Remove bacon, reserving 1 tbsp drippings in pan. Crumble bacon, set aside. COMBINE: rest of ingredients for steak. Shape mixture into four 3/4 inch thick patties. BROWN: patties in bacon drippings over medium-high heat 4 minutes per side. Remove patties from pan. Add sliced onions and mushrooms to pan; saute until mushrooms are tender, about 8 minutes. Stir in flour; cook and stir 1 min. REMOVE: pan from heat; add rest of sauce ingredients. Return pan to heat. Bring liquid to a boil for 1 minute to thicken. Return patties to pan; cover and simmer until meat is cooked through, about 10 min. Top steaks with onion-mushroom sauce and bacon.