SALISBURY STEAK WITH MUSHROOM GRAVY
Steps:
- In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
- Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
- Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.
- Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
- Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.
SALISBURY STEAK WITH MUSHROOMS
A great from-scratch salisbury steak and gravy recipe I found a long time ago. The mushroom and onion gravy is wonderful over mashed potatoes or rice. The gravy is still good without mushrooms. I've made it for my husband that way.
Provided by Krystal Wetter
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
- Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
- Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 17.2 g, Cholesterol 115.3 mg, Fat 15.8 g, Fiber 1.5 g, Protein 26.6 g, SaturatedFat 6 g, Sodium 1128.9 mg, Sugar 2.9 g
SALISBURY STEAK WITH MUSHROOM GRAVY, GARLIC MASHED POTATOES AND PEAS, CARROTS AND PEPPERS
Steps:
- For the Salisbury steak: Heat 3 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the diced onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add half of the minced garlic and cook for another 1 to 2 minutes until fragrant. Set aside to lightly cool.
- In a medium bowl, add the ground beef, panko, chicken stock, ketchup, Worcestershire sauce, egg, 2 tablespoons of the Dijon and the sauteed onions and garlic. Reserve the pan that the onion and garlic were cooked in. Combine the ground beef mixture until all ingredients are fully incorporated.
- Turn the saute pan back on to medium-high heat and add 2 tablespoons of olive oil. Take a small amount of the meat mixture and cook a tester patty to check for seasoning; adjust the remaining meat mixture with more salt if necessary. Form the remaining meat mixture into 4 equally-sized oval patties, patting firmly, each 1/2 to 3/4 inch thick. Add another tablespoon of olive oil to the pan and cook the patties over medium-high heat until golden brown, 2 to 3 minutes per side. Remove the patties onto a sheet tray and discard any excess fat from the pan.
- To make the gravy, return the pan to medium-high heat and add the remaining 2 tablespoons olive oil. Add the sliced onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the remaining garlic and cook 1 to 2 minutes. Add the mushrooms and cook until brown and softened, another 5 minutes. Add the flour and cook for 1 minute. Add the beef stock and remaining 2 tablespoons Dijon. Bring the mixture to a boil, then reduce to a simmer and cook until the gravy has thickened slightly, 3 to 5 minutes. Add the Salisbury steaks back into the gravy and simmer for 5 minutes.
- For the peas, carrots and peppers: To a medium saute pan, add the carrots, 1/2 cup of the chicken stock and a generous pinch of salt. Turn on the heat to medium high and cook until the carrots are slightly tender, 8 to 10 minutes. Add the red bell pepper and remaining 1/4 cup chicken stock and cook until the chicken stock has mostly reduced, about another 5 minutes. Add the frozen peas and butter and swirl until the butter has melted, then turn off the heat and set aside.
- For the garlic mashed potatoes: Heat the heavy cream in a small saucepan over low heat.
- In another saucepan, add the potatoes and garlic and cover with cold water. Generously season the water with salt. Bring to a boil, then reduce to a simmer until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes, then return them to the pan. Using a hand mixer, blend the potatoes and add half of the butter. Then add some of the heated cream and the rest of the butter. Continue to mix, gradually adding more heavy cream until you reach the desired consistency for your mashed potatoes. You may not need to use all of the cream.
- To plate: Plate the Salisbury steaks and smother with the gravy, then garnish with the sliced chives. Serve alongside the peas, carrots and red peppers and garlic mashed potatoes.
SALISBURY STEAK WITH MUSHROOM GRAVY AND HORSERADISH POTATOES
My sister-in-law prepared this when we were visiting in Santa Barbara, CA. Aren't we all thankful for generous people who share recipes!? My late husband and I loved this dish. At first glance, it looks like it goes on and on, but it's really all three recipes on one page.
Provided by Marlene Fields
Categories Steaks and Chops
Time 1h5m
Number Of Ingredients 19
Steps:
- 1. In medium bowl, combine steak ingredients, mixing lightly but thoroughly. Shape into 4 oval 1/2" thick patties.
- 2. Heat a large non-stick skillet over medium high heat until hot. Place beef patties in skillet; cook 7 - 8 minutes or until no longer pink and juices run clear, turning once. Remove from skillet; keep warm.
- 3. Add gravy ingredients to same skillet. Cook over medium heat 3 - 5 minutes or until mushrooms are tender. Serve with Salisbury Steak and Creamy Horseradish Potatoes, below.
- 4. Prepare potatoes according to package directions to make 6 servings. Stir in horseradish, salt and pepper immediately after cooking. Serve with Salisbury Steak and Mushroom Gravy.
SALISBURY STEAK WITH MUSHROOM GRAVY
I got this recipe from the Texas Beef Council website years ago and have used it ever since. Serve with mashed potatoes and green beans to make a classic "comfort food" meal.
Provided by Hoddevik
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl, combine ground beef, onion, cracker crumbs, egg white, milk, horseradish, salt and pepper. Mix lightly but thoroughly, shape into 4 oval 1/2-inch thick patties.
- Heat large nonstick skillet over medium heat until hot. Place beef patties in skillet. Cook 7-8 minutes, turning once or until centers are no longer pink and juices run clear. Center of patty should register 160 on an instant read thermometer. Remove from skillet and keep warm.
- In same skillet, combine gravy, mushrooms, and water. Cook over medium heat 3-5 minutes or until mushrooms are tender.
- Serve gravy over Salisbury Steak and mashed potatoes if desired.
Nutrition Facts : Calories 271.1, Fat 13.9, SaturatedFat 5.8, Cholesterol 77.3, Sodium 737.8, Carbohydrate 7.8, Fiber 1, Sugar 1.7, Protein 28.2
SCRUMPTIOUS SALISBURY STEAK IN MUSHROOM GRAVY
This simple, hearty dish will remind you of Sunday dinners at grandma's house. This is my husband's all-time favorite meal. The recipe makes plenty of gravy, so serve with mashed potatoes or buttered noodles.
Provided by BAGRUBA
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick.
- Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm.
- Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef bouillon. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 12.6 g, Cholesterol 102 mg, Fat 18.6 g, Fiber 1.2 g, Protein 19.4 g, SaturatedFat 9.1 g, Sodium 950.5 mg, Sugar 7 g
BEST SALISBURY STEAK WITH MUSHROOM GRAVY
Make and share this Best Salisbury Steak With Mushroom Gravy recipe from Food.com.
Provided by iridemore
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute half of chopped onion in 1 Tabsp hot oil in medium skillet over medium heat until tender. Add garlic, and saute 30 seconds. Remove from heat and let cool.
- Combine cooked onion mixture, beef, and next 4 ingredients, 1/4 teasp salt, and 1/2 teasp pepper. Shape into 6 patties.
- Cook patties in remaining 2 Tabsp. hot oil over medium-high heat 3 minutes on each side or until browned. (Do not cook until done). Remove patties and set aside.
- Add remaining onion to drippings in skillet, and saute over medium-high heat until tender; add mushrooms and saute 3 minutes. Whisk in flour, and cook, stirring constantly, 1 minute, whisk in wine, broth, and remaining 3/4 teasp salt and 1/2 teasp of pepper. Bring to a boil, reduce heat to low and simmer stirring occasionally, 5 minutes.
- Place patties in lightly greased baking dish, top evenly with gravy.
- Bake, covered, at 350 for 25 minutes or until done.
- In the summer I make this recipe in my electric fry pan.
Nutrition Facts : Calories 478.5, Fat 31.4, SaturatedFat 10.3, Cholesterol 164.8, Sodium 562.3, Carbohydrate 11.5, Fiber 1.6, Sugar 3.5, Protein 32.7
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- Combine 1/4 cup onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties. Heat a skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned.
- Melt butter in pan. Add mushrooms; sauté 4 minutes. Stir in wine and remaining onion; cook 2 minutes. Combine broth and flour; add to pan, and bring to a boil. Cook 5 minutes or until thick. Add patties and vinegar to pan; cook 2 minutes.
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