Best 10 Emeralized Salisbury Steak Recipes

SALISBURY STEAK WITH MUSHROOM GRAVY

Steps:

• Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
• Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit "pasty" which will ensure your patties hold together well.
• Divide into 5 and pat firmly into oval patties around 3/4" / 1 2/3 cm thick.
• Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
• If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
• Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
• Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
• Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
• Add steaks along with the juices on the plate. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
• Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
• Serve salisbury steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired.

SALISBURY STEAK

Steps:

• For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
• Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
• For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
• Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

EMERALIZED SALISBURY STEAK

Steps:

• In a lrg skillet over medium-high heat, cook bacon until most of the fat is rendered but is not yet crisp.
• Transfer bacon to the bowl of a food processor and set aside.
• Remove all but 3 tbsp.
• of the bacon fat from skillet and reserve the removed bacon fat in a small bowl and set aside.
• Add onions to the fat in the pan and cook, stirring occasionally, until very soft and carmelized around the edges, about 6 minutes.
• Combine the onions with the bacon and process until smooth.
• Transfer to a lrg bowl and set aside.
• Heat 3 tbsp of the remaining bacon fat in the pan.
• Add the mushrooms and 1 tsp of salt and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 min.
• Add the shallots, thyme, and rosemary and cook until the shallots are soft, about 2 minutes.
• Add 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 beef stock and cook for 5 minutes, until thickened.
• Add 1/2 cup 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 min.
• Cover and keep hot.
• Preheat broiler to 500*.
• In the mixing bowl with the pureed onion-bacon, add beef, veal, pork, remaining 2 tbsp heavy cream, egg yolks, mustard, worcestershire sauce, garlic, remaining 1 1/2 tsp salt.
• and black pepper.
• Mix thoroughly.
• Shape into 6 oval patties, about 1 cup each, and 1" thick, and transfer to a non-stick baking sheet.
• Broil patties about 4 minutes each side for medium rare.
• Add meat pan drippings, butter, and chives to the sauce and stir until butter is thoroughly incorporated.
• Taste and adjust seasonings if necessary.
• Spoon sauce over patties.

SALISBURY STEAK RECIPE

Steps:

• In a mixing bowl, combine the Beef, Black Pepper, Salt, Garlic Powder, Worcestershire Sauce, Bread Crumbs and one whole Egg. Stir mixture together well.
• Shape into 4 equal sized patties.
• Heat a skillet over medium heat for about a minute, and then add Butter.
• Place meat patties in skillet and brown on both sides for about 4-5 minutes each. Remove from skillet and set aside.
• Add the sliced Onion into the skillet, right on top of the browned bits.
• Reduce the heat and cook the onions on medium-low heat until the onions turn translucent and brown. Don't rush this step. Cook the onions low and slow for about 20-25 minutes.
• Sprinkle 2 Tablespoons of flour over the onions. Stir. Let cook and brown for about 2 minutes.
• Add 2 cups of warm Water. Stir well. Raise the heat back up to about medium.
• Add 2 teaspoons of Beef Bouillon Granules. Stir Well.
• Place the meat patties back in the pan. Cover. Reduce heat just a little and let simmer for about 15 more minutes. Remove from heat and serve warm.
• Enjoy!

RETRO SALISBURY STEAK

Steps:

• Place the ground beef, breadcrumbs, dry mustard, Worcestershire sauce, 1 tablespoon of the ketchup, 1 tablespoon of the soup mix and some salt and pepper in a bowl and knead until well combined. Form into 4 oval patties, and using the side of your hand, make lines across the patties to give them a "steak" appearance.
• Place a skillet over medium-high heat and add the butter and oil. When the butter has melted and the oil is hot, fry the patties on both sides until no longer pink in the middle, about 5 minutes per side. Remove from the skillet and pour off all but 2 tablespoons of the grease.
• Sprinkle over the flour and let cook for a minute. Remove the skillet from the heat and deglaze with the sherry, scraping the skillet to release all the flavor. Return to the heat and add the beef broth, remaining 1 tablespoon ketchup and remaining soup mix. Bring to a boil and let thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed.
• Remove the skillet from the heat and return the patties to the gravy, spooning a little gravy over each. Garnish with the parsley.

TRADITIONAL SALISBURY STEAK

Steps:

• In a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. In a small skillet, brown patties on both sides in oil; drain. Set patties aside., Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties.

SALISBURY STEAK

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.

MIDWEST SALISBURY STEAK

Steps:

• Mix ground sirloin, panko bread crumbs, egg, milk, and 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 hot skillet until browned, 3 to 5 minutes per side.
• Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.
• Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

BEST SALISBURY STEAK

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.

CHEF JOHN'S SALISBURY STEAK

Steps:

• Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
• Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
• While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
• Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
• Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
• Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.