Best 6 Salisbury Steak With Wine Sauce Recipes

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.

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.

SALISBURY STEAK WITH MUSHROOM-WINE SAUCE

Steps:

• Heat large heavy nonstick skillet over medium-high heat 3 minutes or until hot. Combine ground sirloin, garlic salt, and pepper; mix well. Shape mixture into four 1/4-inch-thick patties.
• Place patties in skillet as they are formed; cook 3 minutes per side or until browned. Transfer to plate. Pour off drippings.
• Melt butter in skillet; add mushrooms. Cook and stir 2 minutes. Add wine; cook 1 minute. Add gravy; mix well.
• Return patties to skillet; simmer uncovered over medium heat 2 minutes for medium or until desired doneness. turning meat and stirring sauce.

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.

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.

SALISBURY STEAKS WITH VEGETABLE SAUCE

Steps:

• To make the meat mixture, heat the oil in a saucepan. When hot, add the onion and celery and cook for 4 to 5 minutes over medium heat, until they are softened slightly. Set aside.
• Preheat oven to 400 degrees.
• Core but do not peel the apples. Cut them into a 1/2-inch pieces. (You should have about 2 cups.) Add to the onion and celery mixture and set aside.
• Place the meat in a large bowl. Add the onion-celery-apple mixture to it and mix in with the eggs, garlic, salt and pepper.
• For the bread crumbs, tear the slices of bread into large pieces and place in the bowl of a food processor. Process until crumbed. You should have 1 1/2 cups. Add to the meat mixture and mix well to incorporate.
• Dampen your hands with water and form the mixture into 6 large patties, each weighing approximately 1/2-pound. Arrange in a large roasting pan so there is a little space between the "steaks," and place in the oven for 20 minutes.
• Meanwhile, make the sauce: Coarsely chop the peeled carrots and onion in a food processor or by hand (to yield a 2-cup mixture). Place in a saucepan with 2 cups of water, the soy sauce, pepper, tomato paste, Tabasco and salt. Bring to a boil, reduce the heat, and boil gently for 5 minutes.
• When the steaks have cooked for 20 minutes, remove from the oven. They will probably stick to the bottom of the pan so you can incline the pan and pour out most of the accumulated fat around them. Spoon the sauce over and around the steaks and place them back in the oven for 10 minutes. Set aside until ready to serve.