how do i make salisbury steak?

Question

how do make salisbury steak

Answer 1

Whether you like him or not, here's one from Emeril: Emerilized Salisbury Steak with Mushroom Gravy and Roast Garlic Mashed Potatoes. Good Luck!::

1/2 pound sliced bacon, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onions
1 pound cremini or button mushrooms, wiped clean and thinly sliced
2 1/2 teaspoons salt
1/2 cup minced shallots
2 sprigs fresh thyme
1 sprig fresh rosemary leaves
1/2 cup dry red wine
2 tablespoons flour
2 cups rich beef stock
1/2 cup heavy cream, plus 2 tablespoons
1 1/2 pounds ground beef, such as chuck
3/4 pounds ground veal
1/2 pounds ground pork
2 egg yolks
2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 tablespoon minced garlic
Freshly ground black pepper
2 tablespoons cold unsalted butter
2 tablespoons chopped chives

Roasted Garlic Mashed Potatoes, recipes follow

In a large skillet over medium-high heat, cook the bacon until most of the fat is rendered but it is not yet crisp. Transfer the bacon to the bowl of a food processor and set aside. Remove all but 3 tablespoons of the bacon fat from the skillet. Reserve the additional rendered bacon fat in a small bowl and set aside.

Add the chopped onions to the fat in the pan and cook, stirring occasionally, until very soft and caramelized around the edges, about 6 minutes. Combine the onions with the bacon in the bowl of the food processor and process until smooth. Transfer to a large bowl and set aside to cool.

Heat 3 tablespoons of the remaining bacon fat in the pan. Add the mushrooms and 1 teaspoon of the salt, and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 minutes. Add the minced shallots, thyme, and rosemary, and cook until the shallots are soft, about 2 minutes. Add the red wine and cook until almost completely evaporated. Sprinkle the flour over the shallots and mushrooms, and stir to combine. Cook for 1 minute. Add the beef stock and cook for 5 minutes, until thickened. Add 1/2 cup of the heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 minutes. Cover and keep hot while you prepare the meat patties.

Preheat the broiler to 500 degrees F.

In the mixing bowl with the pureed onion-bacon mixture, add the beef, veal, pork, remaining 2 tablespoons of heavy cream, egg yolks, mustard, Worcestershire Sauce, garlic, remaining 1 1/2 teaspoons of salt, and pepper, and mix lightly but thoroughly.

Shape into 6 oval patties, about 1 cup each, and 1-inch thick, and transfer to a nonstick baking sheet or broiling pan. Broil the patties close to the heat source, about 4 minutes on each side for medium-rare.

Add the meat pan drippings, butter, and chives to the sauce and stir until the butter is thoroughly incorporated. Taste and adjust the seasoning if necessary.

Serve the patties immediately with the Roast Garlic Mashed Potatoes, with some of the mushroom sauce ladled over the top.

Roast Garlic Mashed Potatoes:
3 heads of garlic, top 1/2-inch cut away
3 tablespoons olive oil
Salt
Freshly ground black pepper
2 pounds baking potatoes, like russets or Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 stick unsalted butter, at room temperature
3/4 cup heavy cream

Preheat the oven to 375 degrees F.

Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper, and roast for until the garlic is very tender and golden brown, about 1 hour. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth.

Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender, about 15 minutes. Drain in a colander. Return to the saucepan over medium heat and cook 1 minute. Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher. Add the cream and continue to mash until thoroughly combined and the desired consistency is reached. Season, to taste, with salt and pepper, and serve immediately.

Yield: 6 servings

Answer 2

1 can condensed golden mushroom soup, undiluted
1 1/2 lbs ground round
1/2 cup dry breadcrumbs
1 large egg, beaten
1/2 cup chopped onions
salt and pepper
garlic salt or garlic powder
1/3 cup water


Combine 1/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well.
Shape into 6 patties.
Place in shallow baking dish.
Bake at 350 degrees for 40 minutes.
Drain off fat.
Combine remaining soup and water; pour over patties.
Bake an additional 10 minutes or until thoroughly heated.

Answer 3

2 lb. extra lean ground beef

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 medium onion, finely chopped

3 egg whites

2 cups water, divided

1 Tbsp. oil

1/2 cup KRAFT Original Barbecue Sauce

1 tsp. Worcestershire sauce

1/4 tsp. black pepper


MIX meat, stuffing mix, onion, egg whites and 1-1/2 cups of the water until well blended. Shape into 8 (5-inch) patties.

HEAT oil in large nonstick skillet on medium heat. Add patties; cook 6 min. on each side or until cooked through and golden brown on both sides. Drain fat from skillet.

COMBINE barbecue sauce, remaining 1/2 cup water, the Worcestershire sauce and pepper; pour evenly over patties. Bring to boil. Reduce heat to low; cover. Cook an additional 5 min. or until sauce is slightly thickened and heated through.

Answer 4

well I buy the Banquet Salsbury Steaks I find these good, but I have offend wanted to know myself how to make them.

I found this web site on how to make salsbury steaks
www.greatsteaks.com/dir/cooking-steaks.asp
www.steak.dosomsin.info/dir10/salisbury-steaks.html
I have not tried this yet tho, but I will . LOL
Have a great day and good luck

Answer 5

Salisbury Steak with Mushroom Gravy
Yield: 6 generous servings

1/2 pound sliced bacon, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onions
1 pound cremini or button mushrooms, wiped clean and thinly sliced
2 1/2 teaspoons salt
1/2 cup minced shallots
2 sprigs fresh thyme
1 sprig fresh rosemary leaves
1/2 cup dry red wine
2 tablespoons flour
2 cups rich beef stock
1/2 cup heavy cream, plus 2 tablespoons
1 1/2 pounds ground beef, such as chuck
3/4 pounds ground veal
1/2 pounds ground pork
2 egg yolks
2 teaspoons Dijon mustard
1-1/2 teaspoons Worcestershire sauce
1 tablespoon minced garlic
Freshly ground black pepper
2 tablespoons cold unsalted butter
2 tablespoons chopped chives

In a large skillet over medium-high heat, cook the bacon until most of the fat is rendered but it is not yet crisp. Transfer the bacon to the bowl of a food processor and set aside. Remove all but 3 tablespoons of the bacon fat from the skillet. Reserve the additional rendered bacon fat in a small bowl and set aside.

Add the chopped onions to the fat in the pan and cook, stirring occasionally, until very soft and caramelized around the edges, about 6 minutes. Combine the onions with the bacon in the bowl of the food processor and process until smooth. Transfer to a large bowl and set aside to cool.

Heat 3 tablespoons of the remaining bacon fat in the pan. Add the mushrooms and 1 teaspoon of the salt, and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 minutes. Add the minced shallots, thyme, and rosemary, and cook until the shallots are soft, about 2 minutes. Add the red wine and cook until almost completely evaporated. Sprinkle the flour over the shallots and mushrooms, and stir to combine. Cook for 1 minute. Add the beef stock and cook for 5 minutes, until thickened. Add 1/2 cup of the heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 minutes. Cover and keep hot while you prepare the meat patties.

Preheat the broiler to 500 degrees F.

In the mixing bowl with the pureed onion-bacon mixture, add the beef, veal, pork, remaining 2 tablespoons of heavy cream, egg yolks, mustard, Worcestershire Sauce, garlic, remaining 1 1/2 teaspoons of salt, and pepper, and mix lightly but thoroughly.

Shape into 6 oval patties, about 1 cup each, and 1-inch thick, and transfer to a nonstick baking sheet or broiling pan. Broil the patties close to the heat source, about 4 minutes on each side for medium-rare.

Add the meat pan drippings, butter, and chives to the sauce and stir until the butter is thoroughly incorporated. Taste and adjust the seasoning if necessary.
Serve the patties immediately with some of the mushroom sauce ladled over the top.

Answer 6

Make hamburgers... when browned, put some spaghetti sauce on them and cook, covered, for about 30 minutes on medium.

Answer 7

Look on the internet; there are plenty of recipes out there.

Answer 8

Well, to begin with, you no longer need a passport or a ticket.

Answer 9

fry it!!