Salisbury Steak With Mushrooms Recipes

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:

• Heat oil in large non-stick skillet.
• Cook patties approximately.
• 4 min per side.
• Season with salt& pepper.
• Remove from pan.
• Keep warm.
• Return pan to heat and add butter.
• Cook onions and mushrooms about 5 minutes or until tender.
• Sprinkle with flour.
• Cook 3 minutes longer.
• Add milk, worc.
• sauce, salt, pepper and paprika.
• Bring to a boil.
• Reduce heat.
• Cook gently, uncovered, 4-5 minutes.
• Return patties to pan and cook 5 minutes or til cooked through.
• Taste and adjust seasonings, if necessary.
• Sprinkle with parsley.
• **You can use thin minute steaks instead of hamburgers but cook steaks for 2 minutes in step 5 or til cooked through.

Steps:

• Gently combine ground beef, worchestershire sauce, steak spice and onion - be careful not to overwork the meat mixture.
• Shape the meat into oval patties, not too thin.
• At medium to high heat, fry the meat patties approximately 6 mins on each side - turn only once.
• Remove the cooked patties to a platter and cover with tin foil to keep them warm.
• Add butter to the same pan and melt.
• Add the mushrooms, salt and pepper to the pan, saute until nice a golden brown (approx. 3-5 mins).
• Sprinkly the flour over the mushrooms and cook for 1-2 mins until flour has absorbed the butter (sometimes I added a little bit more butter at this stage).
• Whisk in the beef stock and cook until thickened. Check for seasoning.
• Serve gravy over the meat patties.

Steps:

• Preheat oven to 300 degrees F.
• Use a jaccard steak tenderizing tool, or tenderize the steak yourself with a fork. Lay the meat out in front of you, pushing it flat with your hands or a meat mallet, and pull it gently apart with tines of the fork until the meat is slightly pulled apart and tender. Season with salt and pepper and dredge in flour. In a large oven-safe skillet over medium-high heat, add olive oil and brown steaks, in batches if necessary, on both sides, about 2 minutes per side. Set aside, keep warm.
• Meanwhile, in a saucepan, reduce stock by half.
• Season mushrooms with salt and pepper, to taste. Saute quartered mushrooms in the same pan as the meat, in the leftover olive oil, until very brown, about 5 minutes. Add butter, minced onion, carrot, thyme, and garlic. Cook until vegetables are caramelized, about 5 minutes, add balsamic vinegar and reduce for 1 to 2 minutes. Add broth, slide meat back into sauce, cover and bake until tender, about 1 hour.
• Stack steaks with pea whipped potatoes and drizzle with balsamic/mushroom sauce.
• Put the potatoes in a large saucepan with cold water to cover by 3 inches. Salt the water, cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 minutes. While the potatoes are cooking, cook the peas in a separate saucepan of salted water. Simmer until just tender, about 3 to 5 minutes. Remove with a sieve and cool on a baking sheet. When the potatoes are done, drain well, scatter on a baking sheet, and let cool for several minutes. In a small saucepan, heat 1/2 cup of the cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the cooked peas and puree until smooth. Season with salt and pepper.
• Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add remaining cream, season, to taste, with salt and pepper and bring to a boil.
• Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat.
• Reduce the heat to low. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree.
• Fold the pea puree into the mashed potatoes and adjust seasoning, as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan, if desired.
• Serve hot.
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Inactive Prep Time: 15 minutes
• Ease of preparation: easy

Steps:

• Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.
• Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.
• Add 1 tablespoon butter to the skillet and cook the mushrooms, stirring occasionally, until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Sprinkle in the flour and stir, then stir in the hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.
• Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired.

Steps:

• For the Salisbury steak: Heat 3 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the diced onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add half of the minced garlic and cook for another 1 to 2 minutes until fragrant. Set aside to lightly cool.
• In a medium bowl, add the ground beef, panko, chicken stock, ketchup, Worcestershire sauce, egg, 2 tablespoons of the Dijon and the sauteed onions and garlic. Reserve the pan that the onion and garlic were cooked in. Combine the ground beef mixture until all ingredients are fully incorporated.
• Turn the saute pan back on to medium-high heat and add 2 tablespoons of olive oil. Take a small amount of the meat mixture and cook a tester patty to check for seasoning; adjust the remaining meat mixture with more salt if necessary. Form the remaining meat mixture into 4 equally-sized oval patties, patting firmly, each 1/2 to 3/4 inch thick. Add another tablespoon of olive oil to the pan and cook the patties over medium-high heat until golden brown, 2 to 3 minutes per side. Remove the patties onto a sheet tray and discard any excess fat from the pan.
• To make the gravy, return the pan to medium-high heat and add the remaining 2 tablespoons olive oil. Add the sliced onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the remaining garlic and cook 1 to 2 minutes. Add the mushrooms and cook until brown and softened, another 5 minutes. Add the flour and cook for 1 minute. Add the beef stock and remaining 2 tablespoons Dijon. Bring the mixture to a boil, then reduce to a simmer and cook until the gravy has thickened slightly, 3 to 5 minutes. Add the Salisbury steaks back into the gravy and simmer for 5 minutes.
• For the peas, carrots and peppers: To a medium saute pan, add the carrots, 1/2 cup of the chicken stock and a generous pinch of salt. Turn on the heat to medium high and cook until the carrots are slightly tender, 8 to 10 minutes. Add the red bell pepper and remaining 1/4 cup chicken stock and cook until the chicken stock has mostly reduced, about another 5 minutes. Add the frozen peas and butter and swirl until the butter has melted, then turn off the heat and set aside.
• For the garlic mashed potatoes: Heat the heavy cream in a small saucepan over low heat.
• In another saucepan, add the potatoes and garlic and cover with cold water. Generously season the water with salt. Bring to a boil, then reduce to a simmer until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes, then return them to the pan. Using a hand mixer, blend the potatoes and add half of the butter. Then add some of the heated cream and the rest of the butter. Continue to mix, gradually adding more heavy cream until you reach the desired consistency for your mashed potatoes. You may not need to use all of the cream.
• To plate: Plate the Salisbury steaks and smother with the gravy, then garnish with the sliced chives. Serve alongside the peas, carrots and red peppers and garlic mashed potatoes.

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:

• 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 medium bowl, combine ground beef, onion, cracker crumbs, egg white, milk, horseradish, salt and pepper. Mix lightly but thoroughly, shape into 4 oval 1/2-inch thick patties.
• Heat large nonstick skillet over medium heat until hot. Place beef patties in skillet. Cook 7-8 minutes, turning once or until centers are no longer pink and juices run clear. Center of patty should register 160 on an instant read thermometer. Remove from skillet and keep warm.
• In same skillet, combine gravy, mushrooms, and water. Cook over medium heat 3-5 minutes or until mushrooms are tender.
• Serve gravy over Salisbury Steak and mashed potatoes if desired.

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:

• In a bowl, mix 1 tablespoons butter, hamburger, onion, bread crumbs, steak seasoning and 1/4 can of the mushroom soup.
• Divide and shape into 8 patties. Use medium to medium high heat and brown for 2 minutes on each side in a skillet. Remove patties to a plate.
• To the skillet, add 1 tablespoons butter and cognac. Using your spoon, scrape all of the goodies off from the bottom as you stir. Add mushrooms and saute for a minute or so. Add beef broth, gravy mix and remaining mushroom soup. Whisk together bringing to a boil. Put steaks back in and let simmer 20-25 minutes.

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.