Salisbury Steak With Wine Sauce Recipes

SALISBURY STEAK WITH MUSHROOM WINE SAUCE

Steps:

• Combine lean ground beef, onions, carrots, garlic powder, egg white, salt and pepper in a large bowl. Mix well.
• Shape ground beef mixture into four 3/4-inch (2 cm) thick patties. Place patties on a parchment paper-lined baking tray and cook in a 425°F (220°C) for 10 minutes per side. Meanwhile, make Wine and Mushroom Sauce.
• Transfer patties from oven to the sauce; cover and cook for 5 additional minutes until a digital rapid-read thermometer inserted sideways into centre of each patty reads at least 160°F(71°C).
• Serve each patty Wine and Mushroom Sauce, mashed potatoes and seasonal vegetables.
• Wine and Mushroom Sauce
• Sauté onion and garlic in oive oil over medium-high heat; cook, stirring until softened. Add mushrooms; cook stirring until lightly browned. Gradually stir in wine and bring to boil, scraping up browned bits from bottom of pan, and cook until reduced by half. Stir in broth, brown sugar, chili powder, parsley (optional), and salt and pepper. Bring to a boil and simmer for 5 to 10 minutes until slightly thickened. Reduce temperature to medium; gradually stir in cornstarch mixed with cold water; cook, stirring until sauce thickens slightly, about 5 minutes.
• Cooking Tip
• Patties may also be pan-fried in a non-stick skillet instead of cooked in the oven.

SALISBURY STEAK WITH MUSHROOM-WINE SAUCE

Steps:

• Heat large heavy nonstick skillet over medium-high heat 3 minutes or until hot. Combine ground sirloin, garlic salt, and pepper; mix well. Shape mixture into four 1/4-inch-thick patties.
• Place patties in skillet as they are formed; cook 3 minutes per side or until browned. Transfer to plate. Pour off drippings.
• Melt butter in skillet; add mushrooms. Cook and stir 2 minutes. Add wine; cook 1 minute. Add gravy; mix well.
• Return patties to skillet; simmer uncovered over medium heat 2 minutes for medium or until desired doneness. turning meat and stirring sauce.

SALISBURY STEAK WITH WINE SAUCE

Steps:

• In a large skillet cook bacon over moderatly-high heat;cook until crisp and browned, about 5 minutes.
• Transfer bacon to paper towels and set aside; reserve drippings in the skillet.
• Core and seed the bell pepper; cut into strips, add mushrooms, onions and bell pepper to the drippings in the skillet; cook stirring frequently, until crisp tender, about 4 minutes.
• Meanwhile, shape ground beef into 4 oval steaks about 3/4 inch thick; sprinkle on both sides with salt and pepper.
• Transfer vegetables to a warm serving platter, cover and keep warm.
• Cook steaks until they are well browned, about 3 minutes on each side for medium.
• Place the steaks on top of vegetable mixture, cover, and keep them warm; add wine and thyme to the skillet
• Bring mixture to a boil, stirring and scraping bottom of skillet; pour the wine sauce over the steaks; Crumble the bacon over the sauce and Serve.

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.

BEST SALISBURY STEAK

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.

CHEF JOHN'S SALISBURY STEAK

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.

SALISBURY STEAK WITH PORTOBELLO SAUCE

Steps:

• In a large bowl, combine the beef, salt and pepper; shape into two oval patties. In a large skillet, cook patties over medium heat until no longer pink., Meanwhile, in a small saucepan, combine the wine, shallots and vinegar. Bring to a boil; cook for 5 minutes or until thickened. Toss the mushrooms with flour; add to saucepan. Stir in the broth, Worcestershire sauce, ketchup and rosemary. Bring to a boil; cook and stir for 3-5 minutes or until mushrooms are tender. Drain patties; serve with sauce.