Salisbury Steak Meatballs With Buttered Noodles Recipes

Steps:

• In a large skillet, saute onion and brown sugar in butter until onion is tender. Add gravy and meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until meatballs are heated through, stirring occasionally. Serve with noodles.

Steps:

• Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Stir in broth.
• In large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1 1/2-inch) meatballs. Place meatballs in slow cooker on top of vegetable mixture.
• Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. In small bowl, beat cornstarch and cold water. Quickly stir into slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Serve over mashed potatoes. Sprinkle with parsley.

Steps:

• To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate. Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of Land O Lakes® Butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs. In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch. Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet. Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of Land O Lakes® Butter and sprinkle with minced parsley. Recipe note: Sauce should be thick and glossy!

Steps:

• Preheat the broiler. Line a broiler pan with foil. Cook egg noodles according to package directions.
• Coarsely chop the mushrooms, celery, onion, and garlic.
• Combine half the chopped vegetables with the ground beef, 1/3 cup of the breadcrumbs, the salt and pepper.
• Form the mixture into patties, a scant ½ inch thick.
• Place the patties on the broiler pan and broil 4 inches from heat for 5 minutes. Turn over and broil for 7 minutes longer, or until browned on top.
• While patties are cooking, melt the butter in a medium skillet over medium-high heat until hot.
• Add the reserved chopped vegetables to the skillet and sauté until the onion is slightly softened, about 2 minutes.
• Stir in the beef broth, tomato paste and remaining 1/3 cup breadcrumbs.
• Bring the mixture to a boil, reduce the heat to medium-low and cover and simmer for about 5 minutes.
• Spoon sauce over Salisbury steaks before serving. Serve steaks with buttered egg noodles. Makes 4 servings.

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.