KITTENCAL'S SALISBURY STEAK
This is total comfort food at it's best, I have been making this for over 20 years and it is still one of my family's favorite meals, a must served with mashed potatoes or fries, this also will work great using pork chops, not the fast fry chops --- this ground beef amount should give you 7-8 fair-sized burgers but will depend on how large you make them, and will also work great using thicker cut pork chops, if desired you may use your own favorite recipe to season the hamburger --- you will need a large skillet for this recipe or your electric fry pan will work great, do not add in any salt to the soup mixture or the burgers the dry onion soup mix is salty enough, I also recommend using low-sodium mushroom soup --- also see my recipe#318998
Provided by Kittencalrecipezazz
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl mix together all ingredients for the burgers.
- Shape into desired size patties.
- Heat 1-2 tablespoons butter in a large heavy skillet over medium-high heat.
- Brown the burgers for about 4-5 minutes on each side (the burger will be browned on the outside they do not have to be fully cooked as they will cook more in the gravy; remove to a plate.
- Add in onion and saute for about 3 minutes scraping up the browned bits with a wooden spoon while stirring.
- Add in fresh garlic and canned mushrooms; cook stirring for 1-2 minutes.
- In a medium bowl, mix together cream of mushroom soup, 1/2 package dry onion soup mix, grated Parmesan cheese, Worcestershire sauce and black pepper; mix well to combine then add to the skillet and bring to a simmer over medium heat stirring.
- Reduce heat to low and stir in the cream to thin out the gravy (if you prefer a very thick gravy omit the cream).
- Place the burgers back then turn to coat with a spoon to coat the burgers with the soup mixture.
- Simmer uncovered on low heat for 1 hour or even longer (I have simmered this for 2 hours on low heat, stirring occasionally, turning the burgers over a few time during cooking).
- Serve with or over fries or mashed potatoes.
Nutrition Facts : Calories 286.3, Fat 16.5, SaturatedFat 6.9, Cholesterol 89.8, Sodium 604.8, Carbohydrate 13, Fiber 1.3, Sugar 2.4, Protein 20.9
BEST SALISBURY STEAK WITH MUSHROOM GRAVY
Make and share this Best Salisbury Steak With Mushroom Gravy recipe from Food.com.
Provided by iridemore
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 478.5, Fat 31.4, SaturatedFat 10.3, Cholesterol 164.8, Sodium 562.3, Carbohydrate 11.5, Fiber 1.6, Sugar 3.5, Protein 32.7
KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS
Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Meat
Time 50m
Yield 1 1/2 pounds
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl.
- Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
- Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
- Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
- After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
- **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2
KITTENCAL'S DELICIOUS MEATY PASTA SAUCE
I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will *love* this!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
- Add in garlic and cook for 2 minutes.
- Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
- Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
- Add in the wine and simmer for 2-3 minutes, stirring.
- Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
- Season with black pepper.
- Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.
Nutrition Facts : Calories 496.8, Fat 30.9, SaturatedFat 8.6, Cholesterol 70.7, Sodium 2525.8, Carbohydrate 25.7, Fiber 5.6, Sugar 8.5, Protein 29.3
SALISBURY STEAK WITH MUSHROOMS
A great from-scratch salisbury steak and gravy recipe I found a long time ago. The mushroom and onion gravy is wonderful over mashed potatoes or rice. The gravy is still good without mushrooms. I've made it for my husband that way.
Provided by Krystal Wetter
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 40m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 17.2 g, Cholesterol 115.3 mg, Fat 15.8 g, Fiber 1.5 g, Protein 26.6 g, SaturatedFat 6 g, Sodium 1128.9 mg, Sugar 2.9 g
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