Recipes for "salisbury steak"

Mix together ground beef, egg, cracker crumbs, onion, salt, pepper, and poultry seasoning in a large bowl using your hands until well combined. Shape mixture into 6 patties, about 1-inch thick.

Fry patties in a large skillet over medium-high heat until browned, 3 to 4 minutes per side. Drain off grease and remove patties to a platter; keep warm.

Melt butter in the same skillet. Cook and stir mushrooms in hot butter for about 2 minutes. Sprinkle with flour and mix until blended. Stir in milk and beef bouillon. Cook and stir over medium heat until gravy is smooth and thickens. Return patties to gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.

Combine bread crumbs, onion, egg, parsley, Worcestershire sauce, and garlic in a large bowl. Stir well and add beef and pork. Mix gently and form 8 equal portions. Place patties on a plate, cover with plastic wrap, and refrigerate 1 hour. Remove from the refrigerator 30 minutes before cooking.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil. Add patties in batches to avoid overcrowding the pot. Sauté 2 minutes per side. Transfer cooked patties to a plate. Add onions to the pot and cook until brown, about 2 minutes. Add mushrooms and cook 2 minutes more.

Pour wine into the pot and stir, scraping up all the brown bits from the bottom. Add broth, tomato paste, salt, and pepper; stir well. Return cooked patties and any accumulated liquid to the pot and turn to coat.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Combine 4 tablespoons broth and cornstarch in a bowl and stir until dissolved. Add mixture to the pot slowly, stirring constantly. Select Saute function; cook until thickened, about 5 minutes.

Gather the ingredients.

Make the patties: Mix ground sirloin, panko bread crumbs, egg, milk, 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.

Heat a skillet over medium heat. Cook patties in the hot skillet until browned, 3 to 5 minutes per side.

Make the gravy: Melt butter in a separate skillet over medium-high heat. Sauté mushrooms and onion in melted butter until tender, about 5 minutes. Stir flour and remaining 1/2 packet onion soup mix into mushroom mixture until combined.

Gradually add beef stock and water, stirring continually, until simmering. Reduce heat to medium; cook, stirring frequently, until gravy has thickened, about 4 to 5 minutes. Season with salt and pepper.

Place browned patties into gravy; simmer until very tender, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Prepare the steaks: Mix ground beef, bread crumbs, egg, ketchup, Worcestershire sauce, mustard, soy sauce, pepper, and cayenne together in a mixing bowl with a fork or your hands until well combined. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

When almost ready to cook the steaks, make the gravy: Melt butter in a large nonstick skillet over high heat. Add mushrooms, onion, and salt; sauté until nicely browned, 5 to 8 minutes. Reduce the heat to medium and add flour; cook and stir for 3 minutes.

Stir in broth, ketchup, and Worcestershire sauce. Increase the heat to high and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed.

Transfer gravy to a liquid measure. Scrape the pan clean with a spatula.

Finish the steaks: Remove meat from the refrigerator and divide into four equal portions. Moisten hands and form each portion into a 1/2-inch-thick oval patty. Lightly season both sides of patties with salt.

Melt butter in the clean skillet over medium-high heat. Add patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer. Reduce the heat to medium and continue to cook until gravy is piping hot and steaks are no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a large 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.

Mix ground beef, onion, eggs, 1 tablespoon Worcestershire sauce, parsley, 2 teaspoons salt, garlic powder, onion powder, and 1/2 teaspoon pepper together in a bowl. Split steak mixture into 6 portions and form into patties.

Heat a large skillet over medium-high heat. Cook patties, 3 at a time, until slightly browned on one side, about 5 minutes. Flip and cook until other side is browned, about 5 minutes more. Repeat with remaining patties, pouring off any excess liquid. Place Salisbury steaks on a plate and cover with aluminum foil to maintain heat, or keep them warm in the oven.

Melt butter in the same skillet over medium heat. Add mushrooms and cook until golden brown, about 5 minutes. Transfer mushrooms to a bowl, reserving butter in the skillet.

Stir flour into the butter until dissolved. Pour in beef broth slowly, stirring until thickened, about 7 minutes. Add 1 teaspoon Worcestershire sauce; cook, stirring frequently, until gravy starts to thicken slightly, about 5 minutes. Add sour cream and season with salt and pepper. Cook, stirring until all sour cream is melted and gravy is light brown, about 2 minutes.

Stir mushrooms back into the gravy. Remove from heat and let cool until thickened, about 2 minutes. Ladle gravy and mushrooms over steak patties.

Preheat the oven to 350 degrees F (175 degrees C).

Heat the oil in a Dutch oven, or deep iron skillet. Dredge steaks in some of the flour, reserving the rest of the flour. Brown steaks in the oil a few at a time, and remove to a plate. When all of the steaks are browned, place a layer of sliced onions into the Dutch oven, and alternate layers of steak and onion. Pour in beef stock and Worcestershire sauce.

Cover, and bake for 2 hours in the preheated oven. Remove steaks and onions from the pan, and whisk in 2 tablespoons of the remaining flour. Bring to a boil over medium heat, and cook, stirring until thickened. Serve steaks and onions with gravy with mashed potatoes or noodles.

Preheat oven to 400 degrees F (200 degrees C).

Whisk 1 cup water, onion soup mix, Worcestershire sauce, garlic, and black pepper together in a bowl. Strain mixture, reserving solids and broth. Pour 1/2 cup broth and the solids into a large bowl; mix turkey, bread crumbs, and egg into broth-solids mixture until thoroughly combined. Scoop 8 portions using 1/2 cup measure and form each into an oval patty; arrange on a baking sheet.

Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Whisk remaining broth, mushroom soup, 1 can water, and gravy mix together in a saucepan until smooth; bring to a boil, stirring constantly. Remove from heat.

Flip patties and pour gravy over each. Continue to cook until gravy has slightly thickened, about 10 more minutes.

Preheat the oven to 350 degrees F (175 degrees C). Prepare a large casserole dish with cooking spray.

Lightly mix ground beef, 1/2 cup onion, bread crumbs, 3 tablespoons beef broth, milk, and 1/4 teaspoon black pepper together in a bowl; divide into 5 portions and shape into patties.

Season flour with salt and pepper in a wide, shallow dish. Gently lay patties into the flour to lightly coat.

Heat vegetable oil in a 10-inch skillet over medium-high heat. Fry patties in hot oil until browned completely, 3 to 5 minutes per side. Remove patties to a plate lined with paper towels to drain excess grease.

Stir remaining beef broth, cream of mushroom soup, salt, and 1/4 teaspoon black pepper together in a bowl until smooth.

Arrange drained patties into the prepared casserole dish. Spread onion slices atop the patties and pour the soup mixture over the patties to cover completely.

Bake in the preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Mix ground beef, milk, crackers, onion, salt, and black pepper in a bowl. Shape mixture into a narrow loaf and place onto a baking sheet. Cover and refrigerate, 8 hours to overnight.

Preheat the oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Cut loaf into 1-inch thick slices and sear in the hot skillet until browned, 2 to 3 minutes per side. The inside will still be pink. Arrange slices in a roasting pan. Spread mushroom soup over steaks.

Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour. An instant-read meat thermometer inserted into the center of a meat slice should read at least 160 degrees F (70 degrees C).

Preheat the oven to 350 degrees F (175 degrees C).

Mix together ground beef, bread crumbs, beaten eggs, onion soup mix, salt, and pepper in a large bowl until well combined. Pour in about 1/2 of the beef broth; continue mixing until mixture is thoroughly moistened. Divide into six equal portions and shape into patties.

Heat a Dutch oven over medium heat. Cook patties in the hot pot until browned, 3 to 5 minutes per side. Discard excess grease, leaving patties in the pot.

Stir together condensed soup, remaining beef broth, and dry mustard in a medium bowl until smooth; pour over browned patties in the pot.

Bake in the preheated oven until patties are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Preheat oven to 350 degrees F (175 degrees C).

Mix ground beef, oats, egg, Worcestershire sauce, ketchup, water, dried minced onion, salt, and pepper in a bowl until evenly combined; shape into 6 oval-shaped patties.

Heat a large skillet over medium heat. Cook patties in hot skillet until browned completely, 2 minutes per side. Transfer browned patties to a baking dish.

Top patties with onion rings. Stir mushroom soup and milk together in a bowl; pour over patties. Cover baking dish with aluminum foil.

Bake in the preheated oven until firm, hot, and grey in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Add chicken, breadcrumbs, dry mustard, black pepper, cayenne, soy sauce, Worcestershire sauce, egg, and ketchup to the bowl of a food processor. Pulse on and off until the ingredients are coarsely but evenly ground. Transfer into a bowl, and pack down tightly with the back of a spatula. Cover and refrigerate for 20 to 30 minutes.

Using dampened hands, form chicken mixture into 4 oval patties about 1/2-inch thick. Season generously on both sides with salt.

Melt butter with oil over medium-high heat in a large skillet. When butter stops foaming, place the patties in and brown on both sides for about 3 to 4 minutes. Turn off the heat, then remove the patties to a plate and set aside.

For sauce, turn heat back on to medium-high, and transfer in mushrooms with a pinch of salt. Cook, stirring until the mushrooms are nicely browned. Add green onions, and sauté until they just start to soften, about 2 minutes. Stir in flour and cook for 2 minutes.

Stir in broth, and wait for the sauce to come to a simmer, stirring occasionally. Stir in ketchup, Worcestershire sauce, and lemon juice. Cook sauce until it is reduced and thickened as much as you like, about 4 minutes. Reduce heat to medium-low, and add chicken patties back in.

Cook, basting often, until chicken is heated through, about 4 minutes. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a large shallow baking dish.

In a large bowl, combine ground beef, ground pork, tomatoes, eggs, onion, garlic, salt and pepper. Mix well. Shape into 12 (4-inch) round patties. Place in baking dish.

Bake in preheated oven for 35 minutes, until evenly brown, and juices run clear. Cook to a minimum of 160 degrees F (73 degrees C).

Slice one onion half and set aside. Mince the remaining onion half and place in a large mixing bowl.

Add ground beef substitute, bread crumbs, egg, 1/2 of the garlic powder, salt, and pepper to the minced onion. Mix by hand until thoroughly combined. Divide into 4 equal patties.

Heat 1/2 of the olive oil in a skillet over medium-high heat. Add patties and brown, 2 to 3 minutes per side. Remove patties to a plate.

Add remaining olive oil, reserved onion slices, and mushrooms to the skillet. Cook and stir until onion begins to turn translucent, about 5 minutes.

Add 1 3/4 cups vegetable broth, ketchup, Worcestershire sauce, and remaining garlic powder; stir to combine and season with salt and pepper. Return patties to the pan, reduce heat, and simmer until patties are no longer pink in the center, about 10 minutes.

Remove patties and plate them. Mix cornstarch and 2 tablespoons vegetable broth into a slurry; add slurry to the skillet. Cook and stir until sauce is thickened, 2 to 3 minutes. Ladle hot sauce over cooked patties.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Mix ground beef, onion, green bell pepper, parsley, salt, paprika, garlic, black pepper, and thyme together in a bowl; divide into 4 portions and shape into patties. Arrange patties on the prepared baking sheet. Dust both sides of patties with flour and brush with oil.

Broil in the preheated oven until steaks are cooked through, 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until combined; sprinkle over steak. Pound flour mixture into meat with a mallet or the edge of a sturdy plate.

Heat oil in a large skillet over medium heat. Cook floured steak in hot oil until browned on both sides, about 15 minutes. Reduce heat to low and pour in water. Cover the skillet and simmer until meat is tender, about 1 hour. Add more water to the skillet if needed to prevent burning.

Mix together tomatoes, green bell pepper, onion powder, remaining 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl until combined; pour over steak in the skillet. Bring to a simmer and cook until sauce has thickened, about 30 minutes.

In a mixing bowl, use your hands to mix together the ground beef, breadcrumbs, egg, salt, and pepper.

Divide the mixture into four equal pieces, then use your hands to gently shape each piece into a 1/2-inch-thick patty.

Heat the oil in a large skillet over medium heat. When the oil is shimmering, sear the patties on one side for 3 minutes, then flip them with a thin, flexible spatula. Sear them on the other side for another 3 minutes.

Transfer the patties to a plate.

There should be a few teaspoons of fat left in the pan from cooking the patties, but add additional oil if needed. Still over medium heat, add the mushrooms, onions, and garlic to the skillet.

Cook, stirring often, until the mushrooms have given up their liquid and just begun to brown, 6 to 8 minutes.

Stir the tomato paste, mustard, and beef broth into the mushrooms and onions. Use a spoon to scrape up any brown bits from the skillet.

Return the patties to the skillet, spooning a bit of the cooking liquid, mushrooms, and onions over each one. Cover the skillet turn the heat down to low. Let the patties braise in the covered skillet for 30 minutes.

While the patties are simmering, you can boil a pot of noodles, make mashed potatoes, and/or prepare any other vegetable quick side dishes.

Uncover the skillet and use a spoon to nudge the patties to the side of the skillet. In a small bowl, stir together the cornstarch and water. Stir in the cornstarch mixture and let it boil for about a minute, until the gravy has thickened, then turn off the heat.

Transfer the patties to plates and ladle the gravy over top. Sprinkle with chopped parsley, if you like, and serve hot with egg noodles or mashed potatoes alongside.

Gather all ingredients.

Combine ground beef, 1/3 cup condensed soup, bread crumbs, egg, salt, and black pepper in a large bowl.

Shape into 6 oval patties.

Heat a large skillet over medium-high heat; add patties and brown on both sides. Drain excess fat.

Blend remaining soup and flour together in a small bowl until smooth; mix in ketchup, water, Worcestershire sauce, and mustard.

Pour soup mixture over patties in the skillet. Cover and reduce heat to low. Simmer until patties are cooked through and sauce has thickened, about 20 minutes, stirring occasionally. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Serve and enjoy!