Best Bonnies Salisbury Steak Recipes

BONNIE'S SALISBURY STEAK

Steps:

• 1. PREPARE THE MEAT THE NIGHT BEFORE: Combine the ground beef, bread, onion, mince garlic, sea salt and fresh cracked pepper in a large bowl. Add the milk. Mix well. Form into oval shaped patties, not too thick or thin. Wrap the patties individually and tightly in saran wrap and refrigerate over night. (Don't skip this step!)
• 2. MAKING THE SALISBURY STEAKS: In a small skillet, prepare the 2 packets of gravy per instructions. Add the one tablespoon of Lipton Mushroom Onion mix. (or 1/2 tablespoon if you use one packet) Once it's thickened, add the mushrooms and simmer. Sprinkle the prepared Salsibury Steak patties with the McCormick Steak Seasoning. Heat a medium skillet over medium heat. Once it's hot, add the salisbury steak patties and cook for 3-4 minutes on each side, until nice and brown, and to your desired degree of doneness. Use oil very sparingly if you have to.
• 3. SERVING THE SALISBURY STEAKS: You can serve the salsibury steaks two ways. You can add the gravy right into the pan and simmer it with the Salsibury Steaks for a few minutes. The gravy should be thickened. (We prefer it like that because the gravy picks up the juices of the meat) Or you can place the cooked steak patties on a serving dish and cover with the mushroom gravy. Garnish with 1 teaspoon chopped green onion. Enjoy!

BASIC SALISBURY STEAKS

Steps:

• Mix ground beef, bread crumbs, egg, and onion soup mix together in a bowl; shape into 6 oblong patties.
• Heat oil in a large skillet over medium-high heat. Cook patties until browned, about 5 minutes per side.
• Stir golden mushroom soup and water together in a bowl; pour over the patties in the skillet. Turn patties to coat in the liquid. Bring liquid to a simmer, reduce heat to medium-low, place a cover on the skillet, and cook until steaks are very firm, hot, and grey in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

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.

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.