Iowa Salisbury Steak Recipes

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:

• 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:

• 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 the meat and seasonings egg and bread.
• Form oval patties in cast iron or oven proof skillet.
• Brown formed patties on each side.
• Don't cook all the way through.
• Add water and gravy mix and mushrooms if you want to.
• Put in 425° oven for 30 minutes until patties are cooked and gravy is thick.
• Check several times to make sure you don't need to add water.
• All ovens are different mine is old and slow--lol.

Steps:

• Mix the beef, bread crumbs, onions, egg, Worcestershire sauce, salt, and pepper with your hands in a medium bowl. Shape into 4 patties, each about 3/4 to 1 inch thick.
• Melt the butter with the oil in a large skillet over medium-high heat. Add the patties and fry for 4 to 5 minutes on each side. Use a spatula to transfer the patties from the skillet to an oven-proof plate; keep warm.
• Add the sliced onion and mushrooms to the skillet and saute until the mushrooms give up their juice, about 8 minutes. Stir in the broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Heat to boiling, then reduce the heat, cover, and simmer for 10 minutes.
• Dissolve the cornstarch in the water in a small bowl. Stir into the mushroom mixture and bring to a boil. Cook, stirring, until thickened.
• Pour the mushroom gravy over the patties and serve.

Steps:

• Mix together the meat, eggs, bread crumbs, salt, onion powder and garlic powder. (I use my hands.).
• Form meat into 8 oblong patties.
• Heat vegetable oil (medium high heat) in a large dutch-oven type pan.
• Fry patties (in batches if necessary) about 4 minutes per side. You just want them to brown nicely - they won't be "done". Adjust heat if necessary to prevent over-browning.
• Remove patties to a plate.
• Pour off all but about 1 T of fat in the pan.
• Add sliced onions and break them apart into rings. Also add mushrooms if using.
• If pan gets too dry, add a small amount of the wine (if using) and/or the beef broth.
• Stir with wooden spoon to get all those delicious browned bits off the bottom of the pan.
• Cook, stirring frequently until the onion rings are limp and well browned.
• Add the rest of the wine and boil for a few minutes to reduce the liquid.
• Add the beef broth and bring to a boil.
• In a small container with a tight fitting lid, add water to the cornstarch, attach lid and shake vigorously.
• Slowly pour the cornstarch liquid into the boiling broth, while stirring.
• When gravy has thickened, gently set the meat patties back into the pan and spoon gravy over the top of any patties needing it.
• Lid the pot, reduce heat and simmer for 30 minutes.

Steps:

• Combine 1/3 of the (undiluted) soup, ground beef, bread crumbs, onion and egg; mix well.
• Shape mixture into 6 patties.
• Brown patties in skillet, 3-4 minutes each side; pour off fat.
• Combine remaining soup with water and pour over patties in skillet.
• Cover and cook over low heat for 20 minutes or until meat is done, stirring and shifting occasionally.