Ina Garten Recipes Salisbury Steak

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SALISBURY STEAK



Salisbury Steak image

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

1 1/2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
1 tablespoon ketchup
2 teaspoons dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon, crumbled (or powdered beef base)
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
1 whole onion, halved and thinly sliced (or diced if you prefer)
2 cups beef broth, more if needed for thinning
1 tablespoon ketchup
1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
4 dashes Worcestershire
1 teaspoon cornstarch, optional
Salt and pepper

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.

STEAKHOUSE STEAKS



Steakhouse Steaks image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 2 servings

Number Of Ingredients 11

2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Roquefort Chive Sauce, recipe follows
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
  • Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
  • When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
  • Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
  • Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
  • Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
  • Yield: 4 servings

SALISBURY STEAK



Salisbury Steak image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 12 servings

Number Of Ingredients 13

6 ounces minced onion
1 ounce minced garlic
3 tablespoons butter
2 pounds ground beef
4 eggs
8 ounces bread crumbs
4 ounces chopped flat leaf parsley
12 ounces cooked and diced button mushrooms
2 ounces butter
2 ounces flour
24 ounces veal stock
1 pound sliced button mushrooms
2 red onions, sliced 1/2-inch thick, grilled

Steps:

  • Saute onions, and garlic in 1 tablespoon butter until translucent and set aside to cool. Mix beef with cooled onion mixture, eggs, bread crumbs, parsley, and mushrooms. Form into 4-ounce patties and saute in the remaining 2 tablespoons of butter until golden brown on both sides and set aside. In saucepan melt 2 ounces of butter and add flour and cook over low heat for 1 minute until wet sand consistency. Begin to add stock 1/3 at a time whisking and bringing to simmer each time making sure there are no lumps. Add mushrooms and simmer for 1/2 hour. Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree oven for 45 minutes. Garnish with grilled onions and serve.

STEAKHOUSE STEAKS



Steakhouse Steaks image

Provided by Ina Garten

Time 37m

Yield 4 servings

Number Of Ingredients 5

4 (2-inch-thick) filets mignons, tied (10 ounces each)
2 tablespoons vegetable oil
2 tablespoons fine fleur de sel
2 tablespoons coarsely cracked black peppercorns
4 tablespoons (1/2 stick) unsalted butter, at room temperature

Steps:

  • Preheat the oven to 400 degrees.
  • Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
  • Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.
  • When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total.
  • Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.

SALISBURY STEAK



Salisbury Steak image

This recipe has been in my family for years. It's easy to cook, but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes. YUM!

Provided by Kelly Berenger

Categories     Main Dish Recipes     Beef     Salisbury Steak Recipes

Time 40m

Yield 6

Number Of Ingredients 11

1 (10.5 ounce) can condensed French onion soup
1 ½ pounds ground beef
½ cup dry bread crumbs
1 egg
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon all-purpose flour
¼ cup ketchup
¼ cup water
1 tablespoon Worcestershire sauce
½ teaspoon mustard powder

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.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 14.1 g, Cholesterol 127.5 mg, Fat 32.3 g, Fiber 0.9 g, Protein 23 g, SaturatedFat 12.7 g, Sodium 818.3 mg, Sugar 4.3 g

BEST SALISBURY STEAK



Best Salisbury Steak image

A good recipe for Salisbury steak recipe is hard to find! I remember enjoying it often when I was growing up, but when I decided to add it to my recipe collection, I wasn't able to find it in my modern cookbooks. I came up with these ingredients on my own and experimented until it tasted like I remembered. -Faye Hintz, Springfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1 egg
3 tablespoons crushed butter-flavored crackers
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
3/4 pound ground beef
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons butter
3 tablespoons all-purpose flour
1-3/4 cups water
2 beef bouillon cubes
1/4 teaspoon browning sauce, optional
Hot mashed potatoes

Steps:

  • In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage. Add beef and mix well. Shape into two patties. , In a medium skillet, cook patties for 4-5 minutes per side or until browned; drain. Remove to a platter and keep warm. , In the same skillet, saute mushrooms in butter for 2 minutes. Stir in flour; blend well. Add water and bouillon; cook and stir until smooth and thickened. Stir in browning sauce if desired. Return patties to gravy and cook, uncovered, over low heat for 10 minutes, stirring occasionally. Serve with mashed potatoes.

Nutrition Facts :

SALISBURY STEAK WITH ONION GRAVY



Salisbury Steak with Onion Gravy image

An easy freezer-friendly dish, this elevated TV dinner reheats beautifully in the microwave or oven.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h15m

Number Of Ingredients 12

1/4 cup safflower oil
1 large onion, grated (about 1 1/3 cups)
2 slices white bread
1/2 cup whole milk
2 pounds ground sirloin
2 garlic cloves, minced (1 1/4 teaspoons)
1 large egg
2 tablespoons chopped flat-leaf parsley
2 teaspoons plus a dash of Worcestershire sauce
Coarse salt and freshly ground black pepper
1 teaspoon cornstarch, plus 1/4 cup for dusting
1 1/2 cups beef broth

Steps:

  • Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside.
  • Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.
  • Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.
  • Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

SALISBURY STEAK WITH MUSHROOMS



Salisbury Steak With Mushrooms image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 pound ground beef
1 large egg, lightly beaten
1/4 onion, finely chopped (about 1/3 cup)
7 saltine crackers, finely crushed (about 1/4 cup)
1 teaspoon minced fresh sage
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
8 ounces sliced mixed mushrooms
2 teaspoons Worcestershire sauce
3 tablespoons all-purpose flour
2 1/2 cups hot water
1 to 2 tablespoons chopped fresh parsley
Buttered egg noodles, for serving (optional)

Steps:

  • Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.
  • Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.
  • Add 1 tablespoon butter to the skillet and cook the mushrooms, stirring occasionally, until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Sprinkle in the flour and stir, then stir in the hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.
  • Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired.

Nutrition Facts : Calories 352, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 141 milligrams, Sodium 428 milligrams, Carbohydrate 11 grams, Fiber 1 grams, Protein 27 grams

SALISBURY STEAK FOR TWO



Salisbury Steak for Two image

"These tender beef patties with golden gravy are quick to prepare, but they taste like old-fashioned comfort food," says field editor Sharon Manus of Smyrna, Tennessee.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 egg
1 slice bread, torn into small pieces
1 tablespoon finely chopped onion
1/2 pound lean ground beef (90% lean)
2 teaspoons canola oil
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 cup water
1 jar (4-1/2 ounces) whole mushrooms, drained
Dash pepper

Steps:

  • In a small bowl, combine the egg, bread and onion; crumble beef over mixture and mix well. Shape into two patties., In a large nonstick skillet over medium heat, brown patties on both sides in oil if desired; drain. Combine the soup, water, mushrooms and pepper; pour over patties. Bring to a boil. Reduce heat; cover and simmer until meat is no longer pink.

Nutrition Facts : Calories 306 calories, Fat 17g fat (5g saturated fat), Cholesterol 176mg cholesterol, Sodium 414mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

SALISBURY STEAK



Salisbury Steak image

Do you have 5 minutes? Then you have enough time to put together these dressed-up hamburger patties!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 pound lean ground beef
1/3 cup Progresso™ dry bread crumbs (any flavor)
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 large onion, sliced and separated into rings
1 can (10 1/2 ounces) condensed beef broth
8 ounces fresh mushrooms, sliced (3 cups)
2 tablespoons cold water
2 teaspoons cornstarch

Steps:

  • Mix beef, bread crumbs, salt, pepper and egg. Shape into 4 oval patties, each about 3/4 inch thick.
  • Cook patties in 10-inch skillet over medium heat about 10 minutes, turning occasionally, until brown; drain. Add onion, broth and mushrooms. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is done.
  • Remove patties; keep warm. Heat onion mixture to boiling. Mix water and cornstarch; stir into onion mixture. Boil and stir 1 minute. Serve over patties.

Nutrition Facts : Calories 300, Carbohydrate 11 g, Cholesterol 115 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 780 mg

STEAKHOUSE STEAK FROM BAREFOOT CONTESSA



Steakhouse Steak from Barefoot Contessa image

Wow, what a wonderful special occasion entree! I love many of Ina Garten's recipes. You can use grey sea salt if desired or even Kosher salt, but cut back if using Kosher salt. Also Maytag cheese can be used instead of the Roquefort. We served this with a side of sauteed mushrooms, roasted asparagus and garlic mashed potatoes. Yummmmy!!! Total cooking and prep time is 70 minutes.

Provided by Scoutie

Categories     Meat

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 10

2 (10 ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature (optional)
1 1/2 cups heavy cream
2 ounces french Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh chives

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
  • Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
  • When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
  • Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
  • Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
  • Roquefort chive sauce:.
  • Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.

Nutrition Facts : Calories 1631.1, Fat 150.5, SaturatedFat 73.9, Cholesterol 468.9, Sodium 4625.1, Carbohydrate 8.6, Fiber 1.2, Sugar 0.2, Protein 61.9

BAREFOOT CONTESSA'S STEAKHOUSE STEAKS



Barefoot Contessa's Steakhouse Steaks image

This method makes the perfect steak every time. You can season how ever you like. I like to let my steaks marinate a while, that time is not included in times above. Show: Barefoot Contessa Episode: Steak and Sides

Provided by Luvs 2 Cook

Categories     Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

2 (10 ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature (optional)

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
  • Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil.
  • Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
  • When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
  • Top each steak with a tablespoon of butter, if using, and place the skillet in the oven.
  • Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
  • Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.

Nutrition Facts : Calories 897, Fat 75.5, SaturatedFat 27.2, Cholesterol 198.4, Sodium 3606.3, Protein 51.5

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2020-05-22 Memorial Day Steaks. Friday, May 22, 2020. Grilling steaks used to terrify me because I was sure I’d burn the outside and the inside would still be raw. Then I met Mark Lobel of Lobel’s butcher in NYC who taught me how to make Grilled New York Strip Steaks that come out perfect every time. He also gave me the recipe for his dry rub with ...
From barefootcontessa.com


SALISBURY STEAK | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
Onion Gravy. 2 large red onions, thinly sliced. 2 tablespoons unsalted butter. 2 tablespoons all-purpose flour. 3 cups low-sodium beef broth. 1/2 cup dry red wine (optional) 1 tablespoon tomato paste. 1 teaspoon cider vinegar. Salt and pepper.
From keeprecipes.com


INA GARTEN SALISBURY STEAK : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Recipes With Beans Vegetarian Best Bean Recipes …
From recipeschoice.com


INA GARTEN FRENCH ONION SOUP RECIPE - FOOD NEWS
Directions: In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
From foodnewsnews.com


INA GARTEN SALISBURY STEAK RECIPES ALL YOU NEED IS FOOD
Ina Garten Recipes Salisbury Steak. 1 hours ago Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick. Heat 1 tablespoon butter in a … From share-recipes.net
From stevehacks.com


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