Smothered Country Salisbury Steak Recipes

SMOTHERED COUNTRY SALISBURY STEAK

Steps:

• Preheat oven to 375 degrees.
• Mix meat, stuffing mix, 1-1/4 C water, and the onions until well blended. Shape into six 1/2" thick patties. Place in 15x10x1" baking pan.
• Bake 25 minutes or until cooked through.
• Meanwhile, in a large skillet sprayed with non-stick spray, saute mushrooms 5 minutes or until lightly browned. Add barbecue sauce and remaining 1/4 C water. Cook until heated through. Serve over patties.

SMOTHERED SALISBURY STEAK "TIPS"

Steps:

• Heat a large skillet over medium-high heat. Cut ground beef into large chunks and season liberally on all sides with salt, pepper and garlic.
• Add seasoned meat to hot skillet and let sear for several minutes before turning. Add onion slices around the perimeter of the skillet and season with salt and pepper.
• Once the meat has seared on one side, gently flip so that it can sear on the other sides as well. If you try to mess with the meat too much it will crumble. By letting it sear on the top, bottom and whichever other sides you can manage, it will keep its shape.
• Gently stir and turn onions as you sear the meat. Once meat is seared on all (or most) sides, push the meat and onions to one side of the pan.
• Tilt pan slightly so that the pan drippings come to the empty side of the pan. Whisk flour into pan drippings and cook for 1-2 minutes or until slightly browned. Set skillet back down flat and reduce heat to low.
• Add brown gravy packet to a small bowl then whisk in water. Slowly pour gravy mixture into skillet and stir to incorporate.
• Cover and simmer over low heat for 15-20 minutes or until meat is cooked through.
• Serve over mashed potatoes or rice.

SMOTHERED COWBOY SALISBURY STEAKS

Steps:

• In a medium bowl, combine ground beef, soup mix, salt, pepper, and garlic powder. Add milk, bread crumbs, egg and 1 Tbsp Worcestershire sauce and mix with your hands until combined (try not to over-mix, as this can make the patties tough). Divide into 6 equal portions and shape into patties.
• In a large saute pan, heat 2 Tbsp olive oil and 1 Tbsp butter over medium-high heat. Working in batches, brown the patties on both sides and place in a 9×13″ baking dish. Set aside and reduce heat to medium. Add mushrooms to the pan and cook 4-5 minutes or until browned and tender. Season with salt and pepper and sprinkle over the patties.
• Return pan to medium heat and add onions. Add a little more olive oil if necessary to keep the onions from sticking. Cook onions until golden and tender, about 5-6 minutes. Season with salt and pepper and sprinkle over the patties.
• Add remaining butter, olive oil, and the flour to the pan. Stir over medium heat 1-2 minutes. Pour in beef broth and remaining 1/2 Tbsp Worcestershire sauce and stir to dissolve flour mixture. Cook 3-4 minutes over medium heat or until thickened to desired consistency. Pour gravy over patties, mushrooms, and onions.
• Cover baking dish with foil and bake at 375 degrees for 30 minutes. Serve warm with your favorite side dishes.

SMOTHERED SALISBURY STEAK

Steps:

• Mix the ground beef with 1/2 cup french onion soup, bread crumbs, egg, garlic powder, salt and pepper.
• Shape beef into meatballs, chunks, or patties.
• In a skillet on med high heat, sear the ground beef until the meat has a nice char.
• Add the onions to the pan (if using).
• Turn the heat to low and cover so that the beef can cook all the way through (about 5-10 minutes depending on thick the meat is).
• While the meat is cooking mix the gravy packet with the water.
• Remove the meat from the pan and set aside.
• Remove all drippings except for about 2-3 tablespoons left in the pan.
• On medium heat, add the flour and cook until flour turns a light brown color (roux).
• Add the rest of the french onion soup and the gravy and water mixture into pan. Mix rapidly but carefully, the liquid will start to thicken quickly.
• You can add more water until the gravy reaches your desired consistency.
• Add the beef back to the gravy and mix well.
• Season the gravy with additional salt and pepper to taste.
• Serve hot with mashed potatoes, rice, and some nice veggies.

SMOTHERED SALISBURY STEAK WITH MUSHROOM ONION GRAVY

Steps:

• Combine ingredients.
• Form into 8 large oblong thin patties.
• In a large 12" skillet brown patties over medium-high heat about 1-2 minutes per side.
• Patties will not be cooked all the way through.
• Remove patties to a greased 9x13" or 10x15" glass baking dish.
• Allow steaks to rest while making gravy.
• Preheat oven to 350°.
• Pour gravy over top of steaks heaping mushrooms, leeks and onions over top of each steak.
• Bake at 350° for about 20-30 minutes or until heated through.
• Serve over mashed potatoes, cooked noodles or rice, as desired.
• After removing browned patties to the baking dish, add ¼ cup butter or olive oil to skillet and reduce heat to medium or low-medium.
• With a wooden spoon, scrape any bits of beef into the oil.
• Add onions and cook about 8-10 minutes until they brown slightly but not caramelize.
• Add garlic, leeks and mushrooms and sauté an additional 5-10 minutes until softened.
• Stir in flour, Worcestershire sauce, Montreal Steak Seasoning and salt and pepper.
• Begin adding beef stock slowly until worked into the gravy.
• Continue cooking a few minutes until gravy thickens.
• Remove from heat.
• Pour gravy over top of Salisbury Steak patties being sure to heap the mushrooms, leeks and onions over top.
• There should be enough to almost submerge the steak patties.
• Bake at 350° for 20-30 minutes or until heated through.
• Garnish with fresh parsley before serving over mashed potatoes.

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.

SMOTHERED ROUND STEAK WITH GRAVY

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

SMOTHERED HAMBURGER STEAK

Steps:

• Whisk together the eggs, onion, beef base, and pepper in a bowl. Tear the bread into large pieces, and place into the bowl. Let the bread soak for a few seconds and add the ground beef. Mix the meat into the egg-bread mixture, and form into 8 patties.
• Heat a large heavy skillet over medium-high heat, and fry the patties until they are browned and the meat is no longer pink in the center, about 8 minutes per side. Set the patties aside.
• Remove the excess grease from the skillet, and whisk the mushroom soup, water, and Worcestershire sauce together in the skillet until smooth. Place the patties back into the skillet, spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors have blended, about 20 minutes.