BEST SALISBURY STEAK
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
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
"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
Yield 6
Number Of Ingredients 11
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
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
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.
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 (ROC) (CHEF S.L. HARRIS)
Make and share this Salisbury Steak (ROC) (Chef S.L. Harris) recipe from Food.com.
Provided by Chef S.L. Harris 57
Categories < 60 Mins
Time 1h
Yield 35 7 oz (Raw patties), 35 serving(s)
Number Of Ingredients 14
Steps:
- Make Gravy (add Water, Soup gravy mix and Seasoning) cook till thick stirring Constantly set aside.
- in a large commercial mixer (with paddle).
- add all ingredients for patties mix well.
- weigh and form patties, place on a parchment lined sheet pan.
- bake in a 350* oven, (till it reaches 165* internal temperature).
- in a 4" full hotel pan, layer patties and cover with gravy mixture.
- cover with parchment and foil Return to the oven to heat till everything returns to 165*.
- Serve Hot or hot hold till service.
Nutrition Facts : Calories 1037.6, Fat 61, SaturatedFat 23.2, Cholesterol 276.7, Sodium 3335.2, Carbohydrate 43, Fiber 1.9, Sugar 1.7, Protein 74.2
MIDWEST SALISBURY STEAK
I was tired of boring, tasteless Salisbury steak recipes, so I created this one myself. Use good ground sirloin, and it'll tastes wonderful and you won't have any grease to drain from the patties once they've browned. Serve over mashed potatoes, egg noodles, or rice. Simply delightful!
Provided by Leann Tucek
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 1h5m
Yield 5
Number Of Ingredients 15
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).
Nutrition Facts : Calories 367.1 calories, Carbohydrate 21.1 g, Cholesterol 113.5 mg, Fat 20 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 9.2 g, Sodium 6585.2 mg, Sugar 2.7 g
CHEF JOHN'S SALISBURY STEAK
When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.
Provided by Chef John
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 2h40m
Yield 4
Number Of Ingredients 19
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.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 25.6 g, Cholesterol 156.1 mg, Fat 29 g, Fiber 2.3 g, Protein 32.8 g, SaturatedFat 13.7 g, Sodium 729.7 mg, Sugar 8.9 g
SALISBURY STEAK
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
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
BASIC SALISBURY STEAKS
These are delicious steaks my mom used to make when I was growing up. They are easy too! They go great with mashed potatoes or white rice and have a flavorful sauce left over, almost like a gravy.
Provided by SARAH1037
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 30m
Yield 6
Number Of Ingredients 7
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).
Nutrition Facts : Calories 237.7 calories, Carbohydrate 11.3 g, Cholesterol 80.3 mg, Fat 14.1 g, Fiber 1 g, Protein 15.7 g, SaturatedFat 4.6 g, Sodium 873.2 mg, Sugar 1.1 g
SALISBURY STEAK
Make and share this Salisbury Steak recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine 1/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well.
- Shape into 6 patties.
- Place in shallow baking dish.
- Bake at 350 degrees for 40 minutes.
- Drain off fat.
- Combine remaining soup and water; pour over patties.
- Bake an additional 10 minutes or until thoroughly heated.
Nutrition Facts : Calories 378.1, Fat 25.7, SaturatedFat 9.8, Cholesterol 114.8, Sodium 580.7, Carbohydrate 11.9, Fiber 0.7, Sugar 2.4, Protein 23.2
BAKED SALISBURY STEAK
These tender beef patties were named for Dr. J.H. Salisbury who, in the late 1800s, advocated eating beef three times a day for good health! This recipe is quick, easy and very savory! Serve with hot cooked Rice and a rich Brown Gravy poured over top!
Provided by CORWYNN DARKHOLME
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a large shallow baking dish.
- In a large bowl, combine ground beef, ground pork, tomatoes, eggs, onion, garlic, salt and pepper. Mix well. Shape into 12 (4-inch) round patties. Place in baking dish.
- Bake in preheated oven for 35 minutes, until evenly brown, and juices run clear. Cook to a minimum of 160 degrees F (73 degrees C).
Nutrition Facts : Calories 367.7 calories, Carbohydrate 2.2 g, Cholesterol 151.8 mg, Fat 25 g, Fiber 0.4 g, Protein 31.8 g, SaturatedFat 9.5 g, Sodium 691.8 mg, Sugar 0.9 g
TRADITIONAL SALISBURY STEAK
"Salisbury steak is a favorite comfort food for us," says Naomi Olson of Hamilton, Michigan. "I serve this with mashed potatoes, buttered corn and a salad."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 476 calories, Fat 21g fat (7g saturated fat), Cholesterol 210mg cholesterol, Sodium 762mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 40g protein.
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