Salisbury Steaks Deluxe Recipes

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 bowl, combine the soup, mustard, Worcestershie Sauce and horseradish.
• Blend Well and set Aside.
• In another bowl, lightly beat the egg.
• Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture.
• Add beef and mix well.
• Shape into six patties.
• In a large skillet, brown the patties in oil and drain.
• Combine remaining soup mixture with water and mushrooms.
• Pour over patties, cover and cook over low heat for 10-15 minutes or until meat is done.
• Remove patties to a serving platter and spoon sauce over meat.

Steps:

• In a small bowl, combine the soup, mustard, Worcestershire sauce and horseradish. Set aside. In another bowl, lightly beat the egg. Add the bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Crumble beef over mixture and mix well. Shape into six patties. , In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat until meat is no longer pink and a thermometer reads 160°, 10-15 minutes. Remove patties to a serving platter; serve sauce with meat. Sprinkle with parsley.

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:

• blend soup, mustard, worcestershire sauce.
• Combine 1/4 cup of this mixture with beef., large egg, crumbs, onion, salt and pepper --
• stir milk and parsley into first mixture.
• shape meat mixture into small patties.
• brown well on both sides.
• drain off fat.
• pour soup mixture over patties.
• cover and cook over low heat.20-30 minutes -- .

Steps:

• With a light hand, combine ground beef, bread crumbs, egg, garlic, parsley, Worcestershire sauce and salt. Shape into 4 patties, about 3/4 inches thick.
• Press crushed peppercorns evenly onto the exterior of both sides of the patty to adhere.
• In a large skillet over medium heat, melt butter then add onions or mushrooms. Saute onions approximately 20-25 minutes or until golden brown. Mushrooms caramelize in about 10-15 minutes. These can be seasoned with salt once cooked. Remove from skillet, set aside and keep warm.
• Place patties in same skillet and brown, approximately 5 minutes per side. (Tip: Do not move the patties for a few minutes. Do not press down because this squeezes the juices out and makes them dry. When they are browned on one side, flip them over and brown the opposite side. Don't worry about cooking through.).
• Add broth to pan, reducing heat to low, cover and simmer 10 - 15 minutes. Remove patties from skillet, keeping warm.
• Bring liquid to a boil. Add water/cornstarch mixture, stirring constantly for 1 minute. Return patties to the skillet, flipping to coat with gravy then topping each evenly with reserved caramelized onions or mushrooms. Heat through. Serve with mashed potatoes.