Country Salisbury Steak Recipes

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.

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.

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).

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.

Steps:

• Preheat oven to 375.
• Mix together ground beef, stuffing mix, water and onions until well combined.
• Shape mixture into 6 1/2-inch patties. Place into 15x10x1 baking pan.
• Bake for 25 minutes or until cooked through.
• Meanwhile heat up brown gravy.
• Serve over patties.

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.

Steps:

• Mix stuffing mix, meat, onion, egg and 1 cup water. Shape into 6 patties.
• Heat oil in large skillet on medium-high heat. Add patties; cook 5 minutes on each side or until heated through and golden brown on both sides. Drain.
• Pour gravy over patties. Bring to boil. Reduce heat to low; cover and cook an additional 5 minutes.