Smothered Salisbury Steak Recipes

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 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.

GRAVY-SMOTHERED SALISBURY STEAK

Steps:

• In a bowl, whisk the egg and milk.
• Add bread crumbs, 1 tablespoon gravy mix and onion.
• Crumble beef over mixture and mix well.
• Shape into two patties, about 3/4 inches thick.
• Broil 3-4 inches from the heat for 6-7 minutes on each side or until meat is no longer pink and a meat thermometer reads 160°.
• Place the remaining gravy mix in a small saucepan; stir in the water and mustard. Bring to a boil; cook and stir until thickened. Serve over patties.

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.

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.

MIDWEST SALISBURY STEAK

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).

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.