Tangy Salisbury Steaks Recipes

Steps:

• Corse chop 1/2 of the drained can of mushrooms.
• Saute onions and chopped mushrooms in butter over medium heat just until the onions are tender. Remove from heat and let cool.
• In a large bowl, mix ground sirloin, bread crumbs, egg, worcestershire sauce, horseradish, spices and cooled onion/mushroom mixture together and make 4 oval patties.
• Fry or broil the 4 patties to desired doneness ( I like medium well).
• While the steaks are cooking, add the consomme' and remaining 1/2 can of mushrooms to a medium sauce pan and bring to a simmer.
• Mix the cornstarch and water together and use to thicken the gravy mixture to the desired thickness just before serving.

Steps:

• Mix 2 teaspoons lemon zest, 1/4 cup molasses and 1/8 teaspoon cayenne with 1 cup steak sauce.

Steps:

• In a large resealable plastic bag combine mustard, steak sauce, garlic, lemon juice and parsley. Massage the bag to combine the ingredients.
• Place steak into bag with the marinade and massage bag to coat steaks. Allow to marinate for a least 30 minutes or as long as overnight, refrigerated.
• Preheat grill to medium-high heat
• Remove steaks from bag and sprinkle both sides with the steak seasoning. Place on a well oiled grill and cook 4-5 minutes per side for medium-rare.
• Remove steaks and cover with foil. Let rest for 5 minutes before serving to allow the juices to redistribute.
• Guidelines if using a meat thermometer: Rare 120 to 125° F - center will be bright red and pinkish toward the exterior. Medium Rare 130 to 135° F - center will be very pink and slightly brown toward the exterior. Medium 140 to 145° F - center will be light pink and the outer portion will be brown. Medium Well 150 to 155° F - no pink anywhere. Well Done 160° F and above.

Steps:

• IN A BOWL BLEND: cream of mushroom soup, prepared mustard, Worcestershire Sauce, prepared horseradish.
• IN ANOTHER BOWL MIX: egg, bread crumbs, onion, salt, pepper, 1/4 cup soup mixture from above, and ground meat and mix well.
• Form into 6 patties.
• Brown patties on both sides (turning only once) on top of stove in lightly oiled pan.
• Mix remaining soup mixture with 1/2 cup of water.
• Add to pan.
• Cover and simmer 10-15 minutes or until beef is fully cooked.

Steps:

• In a large bowl, combine onion, saltines, egg substitute and pepper. Add beef; mix lightly but thoroughly. Shape into five patties., In a large skillet, heat oil over medium heat. Add patties; cook 3-4 minutes on each side or until lightly browned. Remove patties and keep warm; discard drippings., Combine water, 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. , Freeze option: Freeze individual cooled steak with some gravy in an airtight container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.