Salisbury Steak With French Onion Soup Recipes

Steps:

• Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
• Meanwhile, soak the bread in milk or half-n-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and grated onion to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate.
• Sprinkle the flour over the caramelized onions, stir 1 minute. Deglaze the pan you cooked the meat in with the wine and pour into the onions. Add the beef stock and thicken a moment. Serve the gravy over the Salisbury steaks. Garnish with a little watercress, if desired.

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:

• In a large bowl, combine egg, 1/3 cup of soup, bread crumbs, salt and pepper. Add beef; mix gently. Shape into six oval patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings. In the skillet, combine flour and water until smooth; add the ketchup, Worcestershire sauce, mustard and remaining soup; bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over noodles. Garnish with parsley if desired.

Steps:

• Place the ground beef, breadcrumbs, dry mustard, Worcestershire sauce, 1 tablespoon of the ketchup, 1 tablespoon of the soup mix and some salt and pepper in a bowl and knead until well combined. Form into 4 oval patties, and using the side of your hand, make lines across the patties to give them a "steak" appearance.
• Place a skillet over medium-high heat and add the butter and oil. When the butter has melted and the oil is hot, fry the patties on both sides until no longer pink in the middle, about 5 minutes per side. Remove from the skillet and pour off all but 2 tablespoons of the grease.
• Sprinkle over the flour and let cook for a minute. Remove the skillet from the heat and deglaze with the sherry, scraping the skillet to release all the flavor. Return to the heat and add the beef broth, remaining 1 tablespoon ketchup and remaining soup mix. Bring to a boil and let thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed.
• Remove the skillet from the heat and return the patties to the gravy, spooning a little gravy over each. Garnish with the parsley.

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:

• 1. 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.
• 2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
• 3. 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.
• My Note: Here are the changes I made to what is now my favorite dish. In the gravy, I used a can of French Onion soup as well as a can of Cream of Mushroom and a packet of Dry Onion Soup or sauteed onions. I omitted the salt due to the high sodium content in the soups. I'm glad I did. I doubled the gravy except for the ketchup -- kept it at 1/4 cup while doubling the rest. I also added a jar of mushrooms to the gravy. After browning each side of the patties (and yes, having them fall apart slightly), I transferred the patties to a foil-lined casserole dish, put the gravy on top, covered the dish, and cooked it at 375*F. for 45 minutes. I was worried the patties wouldn't get all the way done because they were pretty thick, but they turned out perfect! so simple to make. So, if you're craving an old cafeteria food favorite - don't waste your time with the recipe for the sauce - buy a box of Lipton Mushroom Onion soup mix and make the gravy with it - you won't regret it! We had it with brown rice (and had just enough wonderful gravy to go along with it!) and steamed broccoli. This is a new favorite recipe for my wife and me. For those who had trouble keeping the patties together, try this it was suggested to me. Instead of cooking in a skillet, place browned patties in a foil-lined casserole dish, pour gravy over top, and bake at 400 for 30 minutes Your patties will stay together nicely! I do like to play with my food. I would love to hear any improvements and/or variations you make to this simple recipe. Enjoy!

Steps:

• Mix together the ground beef, bread crumbs, french onion mix, egg and water.
• Shape the mixture into 4 oval-shaped patties, about 1/2 inch thick.
• Spray a large skillet with cooking spray and warm up over medium heat.
• Add the patties to the skillet and cook for 10 minutes on each side.
• Drain the grease from the skillet, and then add in the jar of gravy.
• Continue to cook in the gravy, covered, for 10 more minutes, flipping halfway through.

Steps:

• 1. Combine Chuck, 1/4 cup minced parsley, scallion, salt and pepper. Divide evenly into four portions and shape each into a 3/4 to 1 inch thick oval patties.Place 2 tbsp of flour in a shallow dish;dredge each patty in flour. Reserve 1 tsp of flour 2.Heat 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 5 minutes. Stir in garlic and tomato paste; saute 1 minutes or until paste starts to brown. Sprinkle mixture with reserved flour;cook 1 minute. Stir in broth and wine, then add salt and thyme 4.Return meat to pan, bring sauce to a boil. reduce heat to medium low, cover and simmer 10 minutes 5.Serve steaks with onion sauce ladled over and garnish with parsley and Parmesan cheese NOTE: Serve with buttered noodles or mashed potatoes and string beans

Steps:

• In bowl, combine 1/3 cup soup with beef, crumbs, egg, salt, and pepper. Shape into 6 oval patties. Brown patties; pour off fat.
• Gradually blend remaining soup into flour until smooth. Add to skillet with remaining ingredients; stir to loosen browned bits.
• Cover; cook over low heat 20 minutes or until done. Stir now and then. Serve over noodles.