Best Salisbury Steaks With Vegetable 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 WITH MUSHROOM GRAVY

Steps:

• In a bowl combine all of the ingredients for the beef patties (except the oil). Mix until well incorporated and shape into 4 oval or round patties flattening the center for even thickness throughout.
• Heat 1 Tbsp oil in a non-stick pan, once hot, add patties to the skillet and cook until patties are golden brown on both sides and fully cooked. Remove the patties from the skillet and cover to keep warm.
• Sauté ½ onion (you can also slice onion into thin slices, whatever your personal preference is) in the same skillet. Once the onion starts to become tender, add the garlic and butter and mix.
• Add the mushrooms and sauté until browned, mixing frequently. Lightly season with salt and pepper.
• In a bowl, whisk together all of the remaining gravy ingredients: 2 Tbsp flour, 1 1/2 cups broth, 1/2 cup water, 1/2 tsp Worcestershire, 1/2 tsp dijon, 2 tsp ketchup, 1/4 tsp salt, and 1/8 tsp pepper. Pour into the mushrooms and cook until the gravy thickens.
• Add the patties back to the pan and completely cover with the gravy and mushrooms and cook just until patties are heated through.

SALISBURY MEATBALLS

Steps:

• In a large skillet, saute onion and brown sugar in butter until onion is tender. Add gravy and meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until meatballs are heated through, stirring occasionally. Serve with noodles.

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.

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 WITH MUSHROOMS

Steps:

• Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
• Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
• Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.

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.

STEAK SAUCE

Steps:

• Combine all of the ingredients in a 3-qt. saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes. Strain if desired. Cover and refrigerate.

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.