Lisas Salibury Steak With Brown Gravy Recipes

Steps:

• Patties:.
• Preheat oven to 350. Line a baking sheet with foil and spray of nonstick cooking spray or use a little oil.
• In a medium bowl mix crumbs, 1/2 of Onion soup packet, salt and pepper and 1/4-1/3 of the finely diced onion. Mix to incorporate then add ground beef and egg. Mix gently to blend. Form into 4 oblong patties.
• Place patties on prepared baking sheet and put in preheated oven for about 35-40 minute Turn patties halfway through cook time.
• Gravy:.
• In a medium to large skillet (with a lid or you can use foil) over medium heat, melt butter and add remaining diced onion--this would be a good point to saute mushrooms if you are adding them. Season with salt and pepper and saute until soft but not browned.
• Add jar of gravy and remaining 1/2 packet of onion soup mix and mustard powder. Add 2/3 c water and stir to make sure the soup mix is dissolved.
• Taste the gravy after heating through--if you are happy with it stop. If you want to --- Add in teaspoonfuls of worcestershire sauce and ketchup to taste. Try 1 tsp of each at a time, tasting after each addition.
• Remove cooked patties from oven and nestle into the pan of gravy. Cover with lid or foil and over medium/low heat let them warm through for 15-20 minute
• I served this with a super cheat cast of characters. Bob Evans mashed potatoes, Bird's Eye corn and broccoli, carrot and cauliflower blend in the microwave bags. Don't forget to salt and pepper your veggies, makes a huge difference with frozen veggies.
• I do think that the patties are great make aheads and freezable. The gravy is pretty fast to whip up whenever you need a fast filling meal.

Steps:

• 1. Preheat oven to 350 F. Put the ground chuck in a large bowl and mix with dry onion soup mix until well blended. Make patties and put patties on baking sheet. Cook for 30 minutes until no longer pink and done. Put the brown gravy mix in a large skillet and add water in brown gravy mix and mix well. Bring to a boil and reduce to medium-low heat and let it cook and cover for 20 minutes.

Steps:

• In a small bowl, combine the Worcestershire sauce, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into two patties. In a small nonstick skillet coated with cooking spray, brown patties on each side., In a small bowl, combine gravy mix and water until smooth. Pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink.

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.

Steps:

• Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
• Meanwhile, soak the bread in milk or half-n-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and grated onion to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate.
• Sprinkle the flour over the caramelized onions, stir 1 minute. Deglaze the pan you cooked the meat in with the wine and pour into the onions. Add the beef stock and thicken a moment. Serve the gravy over the Salisbury steaks. Garnish with a little watercress, if desired.

Steps:

• In a large bowl, combine egg, 1/3 cup of soup, bread crumbs, salt and pepper. Add beef; mix gently. Shape into six oval patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings. In the skillet, combine flour and water until smooth; add the ketchup, Worcestershire sauce, mustard and remaining soup; bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over noodles. Garnish with parsley if desired.