SALISBURY STEAK LIKE MOM USED TO MAKE
Found this wonderful recipe in my inbox and my mouth actually started to water! This is Throwback Thursday, so I'm posting this memorable recipe for your enjoyment. Recipe: recipelion.com Photo: whatsfordinnerladies.blogspot.com
Provided by Ellen Bales
Categories Beef
Time 30m
Number Of Ingredients 17
Steps:
- 1. Combine ground chuck, parsley, scallion, salt and pepper in a medium bowl. Divide evenly into 4 portions and shape each into oval patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in the flour. Reserve 1 tsp. flour.
- 2. Heat 1 Tbsp. oil in a saute pan over medium-high heat. Add patties and saute 3 minutes on each side or until browned. Remove from pan.
- 3. Add onions and sugar to pan; saute for 5 minutes. Stir in the garlic and tomato paste; saute 1 minute, or until paste begins to brown.
- 4. Sprinkle the onions with reserved flour; cook 1 minute. Stir in broth and wine, then add the salt and thyme.
- 5. Return meat to pan and bring to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
- 6. Serve over mashed potatoes or noodles.
SALISBURY STEAK
This recipe has been in my family for years. It's easy to cook, but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes. YUM!
Provided by Kelly Berenger
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 14.1 g, Cholesterol 127.5 mg, Fat 32.3 g, Fiber 0.9 g, Protein 23 g, SaturatedFat 12.7 g, Sodium 818.3 mg, Sugar 4.3 g
TRADITIONAL SALISBURY STEAK
"Salisbury steak is a favorite comfort food for us," says Naomi Olson of Hamilton, Michigan. "I serve this with mashed potatoes, buttered corn and a salad."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. In a small skillet, brown patties on both sides in oil; drain. Set patties aside., Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties.
Nutrition Facts : Calories 476 calories, Fat 21g fat (7g saturated fat), Cholesterol 210mg cholesterol, Sodium 762mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 40g protein.
HEARTY SALISBURY STEAK
Mmm, salisbury steak with mashed potatoes and gravy, just like Mom used to make. Comfort food at its finest! Found this in a back issue of Taste of Home Magazine and photo as well. Can't wait to try it!
Provided by Ellen Bales
Categories Beef
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine onion, saltines, egg substitute and pepper. Add beef; mix lightly but thoroughly. Shape into five patties.
- 2. In a large skillet, heat oil over medium heat. Add patties; cook 3-4 minutes on each side or until lightly browned. Remove beef patties and keep warm; discard drippings.
- 3. Combine water, onion soup mix and flour; stir into skillet. Bring to a boil. Return patties to skillet. Reduce heat; simmer, covered, 5-7 minutes or until meat is no longer pink.
- 4. To make gravy, reserve drippings from step #2. Place drippings in skillet, add 2-3 Tbsp. flour; stir until blended. Pour in 1 to 1½ cups water or milk, adding gradually and stirring with a wire whisk until thickened.
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- In a large bowl, gently combine beef, oats, Worcestershire, ½ teaspoon salt, ¼ teaspoon pepper, garlic powder, onion powder and milk. Shape into 4 ½-inch thick oval patties and place on a parchment-lined tray. Cover loosely and refrigerate for at least 30 minutes, or overnight.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Fry the patties until browned on both sides (about 3 minutes per side). Transfer to a plate.
- Melt remaining 3 tablespoons of butter in the skillet over medium-high heat. Add onion and cook until softened, about 5-7 minutes. Add mushrooms and ½ teaspoon salt and cook for about 5 more minutes. Stir in tomato paste and flour; cook for 2 minutes. Gradually pour in the broth and wine, stir constantly. Bring to a simmer.
- Return the browned patties to the skillet. Cover, reduce the heat to medium-low, and cook for 12-15 more minutes, or until the patties are cooked through. Taste and season the gravy with salt and pepper, if necessary.
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