Saucy Salisbury Steak Recipes

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 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 medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage. Add beef and mix well. Shape into two patties. , In a medium skillet, cook patties for 4-5 minutes per side or until browned; drain. Remove to a platter and keep warm. , In the same skillet, saute mushrooms in butter for 2 minutes. Stir in flour; blend well. Add water and bouillon; cook and stir until smooth and thickened. Stir in browning sauce if desired. Return patties to gravy and cook, uncovered, over low heat for 10 minutes, stirring occasionally. Serve with mashed potatoes.

Steps:

• Mix onion soup with 4 cups water.
• Beat egg in large bowl. Add bread crumbs, salt, pepper , 1/2cup of onion soup mixture and beef and combine. shape into 6 oval patties.
• Cook patties in a little olive oil for about 4 minutes per side. Remove from pan cover and keep warm.
• Add mushrooms to pan and sautee till golden.
• Then add cornstarch to rest of onion soup mixture and add that to pan with mushrooms whisking well.
• Then add ketchup, worshteshire and mustard. Mix well then add patties back to pan and simmer covered for 15 minutes or till cooked through.

Steps:

• For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
• Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
• For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
• Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

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:

• Mix meat, stuffing mix, onion, egg whites and 1-1/2 cups of the water until well blended. Shape into 8 (5-inch) patties.
• Heat oil in large nonstick skillet on medium heat. Add patties; cook 6 min. on each side or until cooked through and golden brown on both sides. Drain fat from skillet.
• Combine barbecue sauce, remaining 1/2 cup water, the Worcestershire sauce and pepper; pour evenly over patties. Bring to boil. Reduce heat to low; cover. Cook an additional 5 min. or until sauce is slightly thickened and heated through.

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.

Steps:

• Mix ground beef and eggs together in a very large bowl.
• Heat oil in a large skillet over medium heat; stir in bell peppers and onion. Cook and stir until vegetables are tender, 5 to 7 minutes.
• Add cooked vegetables, Cheddar cheese, panko, Worcestershire sauce, steak sauce, ketchup, salt, pepper, and garlic powder to the beef mixture; mix until well combined.
• Pinch off a piece of the meat mixture and form it into a quarter-sized patty. Fry it in the same skillet until done, 2 to 3 minutes per side. Taste and adjust seasonings to remaining mixture, if needed.
• Preheat the oven to 350 degrees F (175 degrees C).
• Form meat mixture into 25 equal-sized patties. Brown several patties at a time in the skillet, being careful not to burn them, 3 to 5 minutes per batch. Transfer patties to baking sheets.
• Bake in the preheated oven until cooked through, 10 to 20 minutes. An instant-read thermometer inserted into the center should read at least 155 degrees F (63 degrees C).

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:

• In a large skillet cook bacon over moderatly-high heat;cook until crisp and browned, about 5 minutes.
• Transfer bacon to paper towels and set aside; reserve drippings in the skillet.
• Core and seed the bell pepper; cut into strips, add mushrooms, onions and bell pepper to the drippings in the skillet; cook stirring frequently, until crisp tender, about 4 minutes.
• Meanwhile, shape ground beef into 4 oval steaks about 3/4 inch thick; sprinkle on both sides with salt and pepper.
• Transfer vegetables to a warm serving platter, cover and keep warm.
• Cook steaks until they are well browned, about 3 minutes on each side for medium.
• Place the steaks on top of vegetable mixture, cover, and keep them warm; add wine and thyme to the skillet
• Bring mixture to a boil, stirring and scraping bottom of skillet; pour the wine sauce over the steaks; Crumble the bacon over the sauce and Serve.

Steps:

• Mix first four ingredients together.
• Add 2/3 package of the soup mix to the meat mixture and stir together by hand.
• Make 4 or 5 small patties a little larger than a palm of your hand.
• I pan fried mine for about 2 minutes per side in nonstick skillet and then placed in casserole dish.
• I cooked the sliced onions till carmelized and set to the side.
• In the same pan I poured 1 1/2 cups of the water in and brought to boil.
• In measuring cup i added the package of gravy mix and the other 1/3 package of soup mix with the other 1/2 cup water. Once water boiling add gravy soup mixture cook til thickened.
• Once gravy is thick pour over patties and baked in the oven for 45 minutes on 350.
• Plate and put 1/4 of cooked onion on patty.
• Serve with sides and enjoy.