HDTV SALISBURY STEAK DINNER
Steps:
- Combine the sirloin, onion, jalapeno, garlic, egg, bread crumbs, and salt and pepper, mixing well with your hands. Form the mixture into 4 (1/2-inch thick) patties, shaped like a steak. Put 1 tablespoon oil into a skillet over medium-high heat and brown the Salisbury steaks on both sides, about 3 to 5 minutes, adding more oil to the pan as needed. Set the browned steaks aside and let them cool.
- Add the mushrooms to the same pan, along with the butter and flour. Cook over medium heat for 3 to 5 minutes, until the butter has melted and the flour is cooked through. Remove the pan from the heat and pour in the red wine. Return the pan to the heat and cook until the sauce has thickened, about 5 minutes more. Remove from the heat and let cool.
- In a microwave-safe plastic TV dinner tray, put the steaks in the largest compartment and cover each with 1/4 of the sauce. Put 1/2 cup mashed potatoes into another section and top with 1 teaspoon butter. Put 1/2 cup vegetables in another section and top with 1 teaspoon butter. Pour enough Microwave Brownie batter into the last section to come up almost to the top of the container and sprinkle over some chocolate chips. Cover the whole thing with plastic wrap and freeze overnight, or up to 1 month.
- When ready to eat, remove from the freezer and cut the plastic wrap away from the brownie compartment. Microwave on high for 6 minutes, then on medium for 3 minutes. (Times will vary depending on the wattage of your microwave.) Let rest for 1 minute, carefully remove the plastic wrap, and eat.
- Put the butter and chocolate into a microwave-safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside.
- In another bowl, whisk together the eggs and sugar.
- In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine. Follow instructions above.
TV DINNER SALISBURY STEAK
This is my version of the salisbury steak you get from the frozen dinner section of the grocery store! And yup, I serve it with mashed potatoes and corn too! I don't make mine with any added salt or pepper, but you can add to your own tastes if you want.
Provided by C and Ds Mommy
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together 3-5 Tbsp of the soup with the ground beef, bread crumbs, egg, and garlic and onion powders.
- Shape into patties.
- In a large frying pan, brown patties on both sides. Drain.
- In a small bowl, mix together all remaining ingredients.
- Pour over the patties in the frying pan, cover and simmer for about 15-20 minutes.
Nutrition Facts : Calories 526.3, Fat 31.9, SaturatedFat 11.5, Cholesterol 168.5, Sodium 895.1, Carbohydrate 21.3, Fiber 0.8, Sugar 6, Protein 36.8
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.
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
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RECIPE: SALISBURY STEAK TV DINNER | CBC LIFE
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- To start, thinly slice mushrooms and finely chop onion. To a pan over medium high heat, add vegetable oil and mushrooms and sauté. After a couple of minutes, add onions and continue to brown both onions and mushrooms. Once everything is browned, take off heat and transfer half of mushrooms and onions to a large mixing bowl, leaving remainder in pan and off of the heat.
- Using a potato masher, mash mushrooms and onions so they break down slightly. To the bowl with mushrooms, add ground beef, pork, egg, bread crumbs, Worcestershire, mustard, salt and pepper. Mix until fully combined and shape into eight equal oval patties. Transfer patties to a parchment lined baking sheet and brush with extra vegetable oil. Bake at 375F for 45 minutes flipping and brushing with more oil half way through.
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- To make your veggie side dishes, start by washing and then top and tailing your beans, set aside. Now add corn, 35% cream, maple syrup, cayenne, salt and pepper to a sauce pot that can fit a steamer over top. Stir corn mixture then place steamer basket on top and add green beans. Simmer and steam beans for 7 min or until creamed corn is thickened and beans are tender. If creamed corn is not thick enough, remove green beans and continue to simmer corn.
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