Salisbury Steaks Deluxe Recipes

SALISBURY STEAK DELUXE

Steps:

• In a small bowl, combine the soup, mustard, Worcestershire sauce and horseradish. Set aside. In another bowl, lightly beat the egg. Add the bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Crumble beef over mixture and mix well. Shape into six patties. , In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat until meat is no longer pink and a thermometer reads 160°, 10-15 minutes. Remove patties to a serving platter; serve sauce with meat. Sprinkle with parsley.

SALISBURY STEAK

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.

EASY SALISBURY STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, oats, egg, Worcestershire sauce, ketchup, water, dried minced onion, salt, and pepper in a bowl until evenly combined; shape into 6 oval-shaped patties.
• Heat a large skillet over medium heat. Cook patties in hot skillet until browned completely, 2 minutes per side. Transfer browned patties to a baking dish.
• Top patties with onion rings. Stir mushroom soup and milk together in a bowl; pour over patties. Cover baking dish with aluminum foil.
• Bake in preheated oven until firm, hot, and grey in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

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.

SALISBURY STEAK DELUXE

Steps:

• In bowl, combine the soup, mustard, Worcestershie Sauce and horseradish.
• Blend Well and set Aside.
• In another bowl, lightly beat the egg.
• Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture.
• Add beef and mix well.
• Shape into six patties.
• In a large skillet, brown the patties in oil and drain.
• Combine remaining soup mixture with water and mushrooms.
• Pour over patties, cover and cook over low heat for 10-15 minutes or until meat is done.
• Remove patties to a serving platter and spoon sauce over meat.

RETRO SALISBURY STEAK

Steps:

• Place the ground beef, breadcrumbs, dry mustard, Worcestershire sauce, 1 tablespoon of the ketchup, 1 tablespoon of the soup mix and some salt and pepper in a bowl and knead until well combined. Form into 4 oval patties, and using the side of your hand, make lines across the patties to give them a "steak" appearance.
• Place a skillet over medium-high heat and add the butter and oil. When the butter has melted and the oil is hot, fry the patties on both sides until no longer pink in the middle, about 5 minutes per side. Remove from the skillet and pour off all but 2 tablespoons of the grease.
• Sprinkle over the flour and let cook for a minute. Remove the skillet from the heat and deglaze with the sherry, scraping the skillet to release all the flavor. Return to the heat and add the beef broth, remaining 1 tablespoon ketchup and remaining soup mix. Bring to a boil and let thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed.
• Remove the skillet from the heat and return the patties to the gravy, spooning a little gravy over each. Garnish with the parsley.

SALISBURY STEAKS DELUXE

Steps:

• blend soup, mustard, worcestershire sauce.
• Combine 1/4 cup of this mixture with beef., large egg, crumbs, onion, salt and pepper --
• stir milk and parsley into first mixture.
• shape meat mixture into small patties.
• brown well on both sides.
• drain off fat.
• pour soup mixture over patties.
• cover and cook over low heat.20-30 minutes -- .

SALISBURY STEAK DELUXE

Steps:

• Prepare sauce- In a bowl combine soup, mustard, horseradish, and worchesershire sauce blend till smooth-set aside.
• Lightly beat egg add bread crumbs, onion, salt & pepper and 1/4 cup soup mixture. Add beef and mix well. Shape into 6 patties. Cook in canola oil do not move patties in pan except to turn over let brown.
• To the soup mixture add the 1/2 cup water mix pour over patties. Cover and cook on low heat 10-15 minutes. Serve with mashed potatos.

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.

PEPPERCORN SALISBURY STEAK DELUXE

Steps:

• With a light hand, combine ground beef, bread crumbs, egg, garlic, parsley, Worcestershire sauce and salt. Shape into 4 patties, about 3/4 inches thick.
• Press crushed peppercorns evenly onto the exterior of both sides of the patty to adhere.
• In a large skillet over medium heat, melt butter then add onions or mushrooms. Saute onions approximately 20-25 minutes or until golden brown. Mushrooms caramelize in about 10-15 minutes. These can be seasoned with salt once cooked. Remove from skillet, set aside and keep warm.
• Place patties in same skillet and brown, approximately 5 minutes per side. (Tip: Do not move the patties for a few minutes. Do not press down because this squeezes the juices out and makes them dry. When they are browned on one side, flip them over and brown the opposite side. Don't worry about cooking through.).
• Add broth to pan, reducing heat to low, cover and simmer 10 - 15 minutes. Remove patties from skillet, keeping warm.
• Bring liquid to a boil. Add water/cornstarch mixture, stirring constantly for 1 minute. Return patties to the skillet, flipping to coat with gravy then topping each evenly with reserved caramelized onions or mushrooms. Heat through. Serve with mashed potatoes.

CHEESY SALISBURY STEAK FOR A CROWD

Steps:

• Mix ground beef and eggs together in a very large bowl.
• Heat oil in a large skillet over medium heat; stir in bell peppers and onion. Cook and stir until vegetables are tender, 5 to 7 minutes.
• Add cooked vegetables, Cheddar cheese, panko, Worcestershire sauce, steak sauce, ketchup, salt, pepper, and garlic powder to the beef mixture; mix until well combined.
• Pinch off a piece of the meat mixture and form it into a quarter-sized patty. Fry it in the same skillet until done, 2 to 3 minutes per side. Taste and adjust seasonings to remaining mixture, if needed.
• Preheat the oven to 350 degrees F (175 degrees C).
• Form meat mixture into 25 equal-sized patties. Brown several patties at a time in the skillet, being careful not to burn them, 3 to 5 minutes per batch. Transfer patties to baking sheets.
• Bake in the preheated oven until cooked through, 10 to 20 minutes. An instant-read thermometer inserted into the center should read at least 155 degrees F (63 degrees C).

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).

SALISBURY STEAK SUPREME

Steps:

• Thinly slice 1-1/2 onions; finely chop remaining onion half. In a large bowl, toss bread crumbs with chopped onion and seasonings. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties., Place a lightly oiled large nonstick skillet over medium heat. Add patties; cook 5-6 minutes on each side or until a thermometer reads 160°. Remove from pan. Discard drippings from pan., In a small bowl, mix cornstarch, bouillon and water until smooth. In same skillet, heat butter over medium-high heat. Add mushrooms and sliced onions; cook and stir 5-7 minutes or until onions are tender., Stir in cornstarch mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Return Salisbury steaks to pan, turning to coat with sauce; heat through.