A recipe...?

Question

How do you make salisbury steak?

Answer 1

1 pound lean ground beef
1 envelope dry onion soup mix
1/4 cup diced carrots
1/4 cup diced celery
1 jar (12 ounce size) au jus gravy
1/2 teaspoon dried thyme


Directions:

Mix ground beef and onion soup mix in a medium bowl with your hands until blended. Shape into 1/2-inch thick oval patties.

Heat a large nonstick skillet over medium-high heat. Add the patties and cook 1 1/2 minutes until bottoms are browned. Turn over, scatter the diced carrots and celery around patties, and cook 1 1/2 minutes longer or until bottoms are browned.

Add gravy and thyme, bring to a simmer, cover and cook, turning patties and stirring vegetables once, 7 minutes or until patties are cooked through.

This recipe for Salisbury Steak serves/makes 4

Answer 2

Salisbury Steak

1 1/2 lbs. ground beef

1/2 C. minced onion

1 clove garlic minced

1 1/2 T. butter

Saute onions and garlic in butter until translucent and set aside. Mix beef in bowl with:

2 eggs

4 oz. bread crumbs

2 T. fresh chopped parsley

Add cooled onion mixture.

Form mixture into 6 patties and saute in pan with 1 T. butter until golden brown on both sides. Set aside in a casserole dish. Patties should still be pink inside.

Add 1 lb. sliced mushrooms to pan and quickly saute about 4 minutes. Set aside.

Melt 2 T. butter in pan and add 3 T. flour. Cook 1 minute and whisk in 1 1/2 C. beef broth. Add mushrooms and pour over patties in casserole.

Bake at 350°F. for 30 minutes.

Serves 6

Answer 3

Serving Size: 6

Ingredients:-

-10 3/4 ounces cream of mushroom soup, condensed
-1 1/2 pounds ground beef, lean
-1/2 cup dry bread crumbs, or cracker crumbs
-1/2 teaspoon salt
-1/8 teaspoon pepper
-1 onion, finely chopped
-1 egg, slightly beaten
-1/3 cup water

Method:-

1) Heat oven to 350 F.
2) In medium bowl, combine 1/4 of the soup with remaining ingredients except water; mix well.
3) Shape into 6 patties; arrange in single layer in 13 x 9-inch or 12 x8-inch baking dish.
4) Bake uncovered at 350 F. for 30 minutes.
5) Skim off fat.
6) In small bowl, combine remaining soup and water; spoon over patties.
7) Return to oven and bake for 10 minutes.
8) If desired, garnish with mushroom slices.

ENJOY!!

Answer 4

Salisbury Steak with Mushroom Gravy
Yield: 6 generous servings

1/2 lb sliced bacon, cut into 1/2-inch pieces
1-1/2 Cup Yellow Onions, chopped
4 (4 oz cans) Sliced Mushrooms, drained
2-1/2 Tsp Salt
1/2 Cup Shallots, minced
2 Sprigs Fresh Thyme
1 Sprig Fresh Rosemary Leaves
1/2 Cup Dry Red Wine
2 Tbsp All Purpose Flour
2 Cups Rich Beef Stock
1/2 Cup Heavy Cream, plus 2 Tbsp
1-1/2 lbs Lean Ground Beef, such as chuck
3/4 lb Len Ground Veal
1/2 lb Lean Ground Pork
2 Egg Yolks
2 Tsp Dijon Mustard
1-1/2 Tsp Worcestershire Sauce
1 Tbsp Minced Garlic
1/4 Tsp Freshly Ground Black Pepper
2 Tbsp Cold Unsalted Butter
2 Tbsp Chives , chopped

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 are tender, 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 500ºF.

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.