Cream Of Mushroom Salisbury Steak Recipes

Steps:

• In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
• Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
• Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.
• Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
• Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.

Steps:

• In a large bowl, combine the egg, bread crumbs, 1/4 cup soup and onion. Crumble the beef over mixture and mix well. Shape into six patties. In a large nonstick skillet, brown the patties on both sides; drain., In a small bowl, combine the milk, browning sauce if desired, salt and remaining soup; stir in mushrooms. Pour over patties. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 160° and meat is no longer pink.

Steps:

• Saute half of chopped onion in 1 Tabsp hot oil in medium skillet over medium heat until tender. Add garlic, and saute 30 seconds. Remove from heat and let cool.
• Combine cooked onion mixture, beef, and next 4 ingredients, 1/4 teasp salt, and 1/2 teasp pepper. Shape into 6 patties.
• Cook patties in remaining 2 Tabsp. hot oil over medium-high heat 3 minutes on each side or until browned. (Do not cook until done). Remove patties and set aside.
• Add remaining onion to drippings in skillet, and saute over medium-high heat until tender; add mushrooms and saute 3 minutes. Whisk in flour, and cook, stirring constantly, 1 minute, whisk in wine, broth, and remaining 3/4 teasp salt and 1/2 teasp of pepper. Bring to a boil, reduce heat to low and simmer stirring occasionally, 5 minutes.
• Place patties in lightly greased baking dish, top evenly with gravy.
• Bake, covered, at 350 for 25 minutes or until done.
• In the summer I make this recipe in my electric fry pan.

Steps:

• For sauce, in a small saucepan, melt butter and saute onion until soft. Stir in flour and pepper; blend well. Add mushrooms and bouillon. Add reserved mushroom liquid and enough water to make 1-1/4 cups; stir and cook until thickened. Stir in browning sauce. Keep warm while preparing the Salisbury steaks. , In a skillet, saute onion, green pepper, celery and garlic in butter over low heat. Remove from heat and add to remaining ingredients; mix well. Shape into six patties, about 3/4-in. thick., Place on a broiler rack. Broil about 7 minutes; turn and broil about 5 minutes longer or until cooked through. Serve with Mushroom Sauce.

Steps:

• In a large bowl, combine the cornstarch and consomme until smooth. Stir in mushrooms, Worcestershire sauce and basil; set aside. , In another large bowl, combine egg, bread crumbs, onion, seasoned salt and pepper if desired. Crumble beef over mixture and mix well. Shape into six oval patties; place in a shallow 1-1/2-qt. microwave-safe dish. , Cover and microwave on high for 3-5 minutes; drain. Turn patties, moving the ones in the center to the outside of dish. Pour consomme mixture over patties. Cover and microwave on high for 6-8 minutes or until a thermometer reads 160°. Let stand for 5 minutes. Serve with potatoes or noodles.

Steps:

• Combine 1/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well.
• Shape into 6 patties.
• Place in shallow baking dish.
• Bake at 350 degrees for 40 minutes.
• Drain off fat.
• Combine remaining soup and water; pour over patties.
• Bake an additional 10 minutes or until thoroughly heated.

Steps:

• In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick.
• Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm.
• Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef bouillon. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, eggs, bread crumbs, dry soup mix, salt, and pepper together in a large bowl; add about 1/2 the can of beef broth and continue mixing until beef mixture is thoroughly moistened. Divide mixture into six portions and shape into patties.
• Heat a Dutch oven over medium heat. Brown patties in the hot pot, 3 to 5 minutes per side. Spoon excess grease from the pot.
• Stir remaining beef broth with cream of mushroom soup and dry mustard in a bowl until smooth; pour over the browned patties.
• Bake in preheated oven until patties are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

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.

Steps:

• Combine soup, mustard, Worcestershire and horseradish in a bowl and set aside.
• In another bowl, mix together egg, bread crumbs, onion, salt, pepper, 1/4 cup soup mixture and the ground beef.
• Form mixture into 4-6 patties.
• Brown patties in oil and drain off excess fat.
• Combine rest of the soup mixture with the 1/2 cup water and pour over the patties.
• Cover and cook for 10-15 minutes (or until done) Remove patties and spoon remaining sauce over top.
• This is great over hot cooked noodles!

Steps:

• Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
• Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
• Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.

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).

Steps:

• In a medium bowl, mix together the ground beef, egg, garlic, onion, 1 tablespoon Aus Jus sauce mix, salt and pepper, red pepper flakes, and cumin.
• Meanwhile, preheat a medium sized skillet.
• Form the meat into 4 oval patties and place into the hot pan.
• Sear both sides of the patties without cooking them the whole way through and set aside.
• Preheat oven to 350F In a small bowl, mix together the cambells soup, milk, and almost the rest of the Au Jus sauce mix.
• Spread a thin layer of the sauce on the bottom of a 9"-13" pan.
• Place the salisbury steaks in the pan and top with the rest of the sauce.
• Bake for 15-20 minutes.
• Serve with rice, pasta, or green beans for low carb diet.

Steps:

• In large bowl, mix thoroughly 1/2 cup soup, the beef, bread crumbs, onion,worcestershire, salt, pepper to taste and egg.
• Shape firmly into 5 patties, about 3/4 inch thick.
• In large skillet over medium-high heat, melt margarine and cook 3 or 4 patties until browned on both sides, remove.
• Repeat with remaining patties and remove, spoon off fat.
• While patties are browning mix brown gravy mix with 1 cup of cold water.
• In same skillet, patties removed, add remaining mushroom soup, brown gravy and mushrooms; bring to boil.
• Return patties to skillet, reduce heat to low cover; simmer 20 minutes or until patties are thoroughly cooked and no longer pink, turning patties occasionally.
• While patties are cooking, saute sliced onion in 1 teaspoon of butter over medium heat stirring often until soft and caramelized.
• Serve patties topped with sauteed onions and mushroom sauce spooned over.
• I serve this with mashed potatoes, you could use egg noodles instead.