Salisburysteakwithmushroomgravyrachelray Recipes

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:

• Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.
• While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.
• Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.
• While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel. To a small skillet, add butter and cream and heat to a bubble over moderate heat. add spinach and salt and pepper. Cook until spinach thickens with cream, 3 to 5 minutes.
• To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.
• While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.
• To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks. Now that's a TV dinner, DELUXE!

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:

• 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:

• Mix stuffing mix, meat, onion, egg and 1 cup water. Shape into 6 patties.
• Heat oil in large skillet on medium-high heat. Add patties; cook 5 minutes on each side or until heated through and golden brown on both sides. Drain.
• Pour gravy over patties. Bring to boil. Reduce heat to low; cover and cook an additional 5 minutes.

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:

• Mix meat, bread crumbs, Worcestershire sauce, garlic powder and egg just until blended; shape into 4 (3/4-inch-thick) oval patties.
• Cook in large nonstick skillet on medium heat 5 to 6 min. on each side or until done (160ºF). Remove burgers from skillet; cover to keep warm.
• Heat oil in same skillet. Add mushrooms; cook 4 to 5 min. or until evenly browned, stirring frequently. Add gravy; cook 2 to 3 min. or until heated through, stirring frequently. Serve over burgers.