Mushroom Onion Salisbury Steak Recipes

BEST SALISBURY STEAK RECIPE WITH MUSHROOM-ONION GRAVY

Steps:

• In large bowl mix together all the steak ingredients (beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, salt, and black pepper). Shape into 4 oval patties.
• Heat large pan over medium-high heat and then add oil. Brown both sides of patties (about 1 minute per side) and then remove from the pan.
• Keep same pan and beef juices over medium high heat. Add the mushrooms and onion and cook until onions are golden and excess mushroom liquid evaporates, about 10 minutes.
• Add butter and garlic to the mushrooms and onions. Cook for about 1 minute.
• Stir in the flour, cooking and stirring to remove lumps. Add about 1/2 - 1 cup of beef stock, whisking until incorporated.
• Increase heat to High. Slowly pour in the remaining broth and whisk until well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
• Once gravy starts to boil, reduce heat to low. Stirring often, simmer until the gravy starts to thicken, about 5-10 minutes. Add salisbury steak patties back into the gravy and cook until the steak patties are cooked to your preferred doneness (usually about 5-10 minutes), stirring the gravy occasionally around the steaks. Taste for seasoning and add more salt & pepper, if desired.
• Serve the steaks topped with the mushroom sauce. They are excellent over rice, pasta or mashed potatoes!

SALISBURY STEAK IN MUSHROOM ONION GRAVY

Steps:

• In a medium mixing bowl, mix ground beef, onions, egg, bread crumbs, Worcestershire sauce, parsley, crushed red peppers and pepper together. Divide into equal amounts and shape into oval patties about 1/2 inch thick. Should get 5 or 6.
• Heat a cast iron pan or large frying pan over medium high heat and cooked each patty for about 4-5 minutes on each side.
• Once cooked on both sides, remove from the pan and place on a plate.
• Reduce heat to medium, add onions and garlic to the pan along with the steak drippings. Cook for 3-4 minutes. Stir in mushrooms and continue cooking for another few minutes.
• Sprinkle flour over the mushrooms and onions, stir and cook for another minute or so.
• Next, add beef broth, Worcestershire sauce, salt and pepper. Stir for a few minutes and place the Salisbury steaks back into the pan and cover with the gravy mixture.
• Cover pan and cook for about 20-30 minutes gently stirring occasionally. The gravy will also thicken up as it cools so make sure not to cook it too long or your gravy will be too thick. If that happens, just add a little more beef broth to thin it out.
• Serve over mashed potatoes with a delicious vegetable.
• Enjoy!
• *And if the gravy seems to thin, mix 1 tsp corn starch with 1/8 cup water, then add to pan, stir and let simmer for a few more minutes.

MUSHROOM & ONION SALISBURY STEAK

Steps:

• Combine beef, bread crumbs, egg, onion, garlic salt, pepper and worcestershire sauce.
• Shape into 4 patties about 3/4 inches thick.
• Cook patties in skillet in a little oil for 10 minutes, or until both sides are brown.
• Add stock, onion slices, mushrooms and garlic to skillet.
• Heat to boiling, then reduce heat, cover, and simmer for 10 minutes.
• Remove patties from skillet. Keep warm.
• Bring onion mixture to a boil.
• Combine water and cornstarch.
• Add to onion mixture, bring to boil, stirring constantly, for 1 minute.
• Put meat back into pan to warm up and cover with sauce then put on a platter and serve.

SALISBURY STEAK WITH MUSHROOM GRAVY, GARLIC MASHED POTATOES AND PEAS, CARROTS AND PEPPERS

Steps:

• For the Salisbury steak: Heat 3 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the diced onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add half of the minced garlic and cook for another 1 to 2 minutes until fragrant. Set aside to lightly cool.
• In a medium bowl, add the ground beef, panko, chicken stock, ketchup, Worcestershire sauce, egg, 2 tablespoons of the Dijon and the sauteed onions and garlic. Reserve the pan that the onion and garlic were cooked in. Combine the ground beef mixture until all ingredients are fully incorporated.
• Turn the saute pan back on to medium-high heat and add 2 tablespoons of olive oil. Take a small amount of the meat mixture and cook a tester patty to check for seasoning; adjust the remaining meat mixture with more salt if necessary. Form the remaining meat mixture into 4 equally-sized oval patties, patting firmly, each 1/2 to 3/4 inch thick. Add another tablespoon of olive oil to the pan and cook the patties over medium-high heat until golden brown, 2 to 3 minutes per side. Remove the patties onto a sheet tray and discard any excess fat from the pan.
• To make the gravy, return the pan to medium-high heat and add the remaining 2 tablespoons olive oil. Add the sliced onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the remaining garlic and cook 1 to 2 minutes. Add the mushrooms and cook until brown and softened, another 5 minutes. Add the flour and cook for 1 minute. Add the beef stock and remaining 2 tablespoons Dijon. Bring the mixture to a boil, then reduce to a simmer and cook until the gravy has thickened slightly, 3 to 5 minutes. Add the Salisbury steaks back into the gravy and simmer for 5 minutes.
• For the peas, carrots and peppers: To a medium saute pan, add the carrots, 1/2 cup of the chicken stock and a generous pinch of salt. Turn on the heat to medium high and cook until the carrots are slightly tender, 8 to 10 minutes. Add the red bell pepper and remaining 1/4 cup chicken stock and cook until the chicken stock has mostly reduced, about another 5 minutes. Add the frozen peas and butter and swirl until the butter has melted, then turn off the heat and set aside.
• For the garlic mashed potatoes: Heat the heavy cream in a small saucepan over low heat.
• In another saucepan, add the potatoes and garlic and cover with cold water. Generously season the water with salt. Bring to a boil, then reduce to a simmer until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes, then return them to the pan. Using a hand mixer, blend the potatoes and add half of the butter. Then add some of the heated cream and the rest of the butter. Continue to mix, gradually adding more heavy cream until you reach the desired consistency for your mashed potatoes. You may not need to use all of the cream.
• To plate: Plate the Salisbury steaks and smother with the gravy, then garnish with the sliced chives. Serve alongside the peas, carrots and red peppers and garlic mashed potatoes.

SALISBURY STEAK WITH MUSHROOMS

Steps:

• Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
• Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
• Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.

BEST SALISBURY STEAK WITH MUSHROOM GRAVY

Steps:

• Saute half of chopped onion in 1 Tabsp hot oil in medium skillet over medium heat until tender. Add garlic, and saute 30 seconds. Remove from heat and let cool.
• Combine cooked onion mixture, beef, and next 4 ingredients, 1/4 teasp salt, and 1/2 teasp pepper. Shape into 6 patties.
• Cook patties in remaining 2 Tabsp. hot oil over medium-high heat 3 minutes on each side or until browned. (Do not cook until done). Remove patties and set aside.
• Add remaining onion to drippings in skillet, and saute over medium-high heat until tender; add mushrooms and saute 3 minutes. Whisk in flour, and cook, stirring constantly, 1 minute, whisk in wine, broth, and remaining 3/4 teasp salt and 1/2 teasp of pepper. Bring to a boil, reduce heat to low and simmer stirring occasionally, 5 minutes.
• Place patties in lightly greased baking dish, top evenly with gravy.
• Bake, covered, at 350 for 25 minutes or until done.
• In the summer I make this recipe in my electric fry pan.

SALISBURY STEAK WITH MUSHROOM SAUCE

Steps:

• For sauce, in a small saucepan, melt butter and saute onion until soft. Stir in flour and pepper; blend well. Add mushrooms and bouillon. Add reserved mushroom liquid and enough water to make 1-1/4 cups; stir and cook until thickened. Stir in browning sauce. Keep warm while preparing the Salisbury steaks. , In a skillet, saute onion, green pepper, celery and garlic in butter over low heat. Remove from heat and add to remaining ingredients; mix well. Shape into six patties, about 3/4-in. thick., Place on a broiler rack. Broil about 7 minutes; turn and broil about 5 minutes longer or until cooked through. Serve with Mushroom Sauce.

MUSHROOM SALISBURY STEAK

Steps:

• In a large bowl, combine the cornstarch and consomme until smooth. Stir in mushrooms, Worcestershire sauce and basil; set aside. , In another large bowl, combine egg, bread crumbs, onion, seasoned salt and pepper if desired. Crumble beef over mixture and mix well. Shape into six oval patties; place in a shallow 1-1/2-qt. microwave-safe dish. , Cover and microwave on high for 3-5 minutes; drain. Turn patties, moving the ones in the center to the outside of dish. Pour consomme mixture over patties. Cover and microwave on high for 6-8 minutes or until a thermometer reads 160°. Let stand for 5 minutes. Serve with potatoes or noodles.

SALISBURY STEAK W/ MUSHROOM GRAVY & CARAMELIZED ONIONS RECIPE - (4.4/5)

Steps:

• Start by getting the onions caramelizing: Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin slices. Place a skillet over medium heat and melt the butter. Add all the onions to the pan and stir them gently to coat with butter. Cook the onions over the medium heat until caramelized to your liking (usually 30 minutes or so) stirring them every 5-10 minutes. When the onions have finished cooking, pour 1/4 cup wine, broth, balsamic vinegar, or water into the pan and scrape up any drippings and stir it into the onions. Salt the onions to taste. Make the mushroom gravy: Melt ½ stick of butter in a deep skillet and add the mushrooms. Coat the mushrooms in the butter and cook them down over medium-high heat until they are soft and golden. Salt and pepper them to taste and remove from the pan. In the same pan, add the other ½ stick of butter and let it melt over the medium-high heat. Once melted, add the flour and whisk together until a loose paste forms. Cook off the flour flavor for 1 minute. Add the beef stock, heavy cream and Worcestershire sauce to the pan and whisk to incorporate the butter/flour mixture (roux). Raise the heat a tad and continue whisking until the sauce is thickened, about 5-6 minutes. Add the mushrooms and salt and pepper to taste. Reduce heat to low and keep warm, stirring occasionally. Make the steak patties: Preheat the broiler to 500 degrees. Combine the ground beef, onion soup mix, egg yolks and Worcestershire sauce in a large bowl until all ingredients are mixed together very well. Form into patties about 1 inch thick. Place the patties on a broiler pan and broil them close to the heat source for 5-6 minutes per side for a medium cooked temperature. To serve: Place a steak patty on the plate and top with the mushroom gravy followed by a scoop of the caramelized onions. I like to serve these with garlic mashed potatoes and green beans almondine. Yummy!!

BASIC SALISBURY STEAKS

Steps:

• Mix ground beef, bread crumbs, egg, and onion soup mix together in a bowl; shape into 6 oblong patties.
• Heat oil in a large skillet over medium-high heat. Cook patties until browned, about 5 minutes per side.
• Stir golden mushroom soup and water together in a bowl; pour over the patties in the skillet. Turn patties to coat in the liquid. Bring liquid to a simmer, reduce heat to medium-low, place a cover on the skillet, and cook until steaks are very firm, hot, and grey in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).