Cheese filled Salisbury steak
Ree Drummond's Retro Salisbury Steak | The Pioneer Woman | Food Network
Ree uses a secret ingredient from the '70s to give this gravy-covered throwback meal some extra savory flavor!
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Retro Salisbury Steak
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 35 min
Yield: 4 servings
Ingredients
1 1/2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
2 teaspoons dry mustard
4 dashes Worcestershire sauce
2 tablespoons ketchup
One 1-ounce packet French onion soup mix
Kosher salt and freshly ground black pepper
1 tablespoon salted butter
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/4 cup sherry
1 1/2 cups low-sodium beef broth
Fresh parsley leaves, for garnish
Directions
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.
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Ree Drummond's Retro Salisbury Steak | The Pioneer Woman | Food Network
Loaded Salisbury Steak Recipe | Salisbury Steak | Mushroom and Onion Gravy | Hamburger Steak
Do you remember when the Salisbury steak TV dinners came out? They were very convenient but relatively bland in taste. Well, now think of a homemade loaded Salisbury steak recipe that is ‘oh so tasty’? One with a massive hamburger steak loaded with flavor smothered in a thick mushroom and onion gravy.
????Check out the written recipe - brown sauce section at
0:24 Hamburger Steak Ingredients:
0:27 1lb or 500g Ground Beef
0:33 1/4 cup or 35g Bread Crumbs
0:42 1 Packet of French Onion Soup Mix - Amazon link -
0:48 1/2 tsp Ground Mustard
0:53 1 Large Egg
1:03 2 tbsp or 30ml Worcestershire Sauce
2:10 1 to 2 tbsp or 15 to 30ml Olive Oil
3:08 Load Salisbury Steak Gravy Ingredients:
3:14 2 tbsp or 28g Butter
3:33 1 Medium Onion or 150g
3:38 8oz or 2.5 cups or 227g Sliced Mushrooms
4:10 2 Garlic Cloves Minced
4:50 1/3 cup or 83ml Red Wine
5:27 3 tbsp or 42g Butter
5:45 3 tbsp or 24g Flour
6:18 3 cups or 750ml Beef Broth - Amazon link -
6:45 1 tbsp or 15ml Worcestershire Sauce
6:51 1 tsp of Low Sodium Soy Sauce
6:58 3 tbsp or 55g Ketchup
8:31 Salt and Pepper to taste
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- Dexter Metal Spatula -
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Salisbury Steaks For Dinner And To Freeze
Our dinner last night, plus leftovers to freeze for future meals. Feel free to substitute vegan Beyond Beef for the lean ground beef. The steaks and gravy are entirely gluten-free. Ingredients and instructions are listed below:
SALISBURY STEAKS
Ingredients for 8 servings:
3 Lbs. lean ground beef
3 large eggs, beaten
1 1/2 cups 4-C gluten-free dry, seasoned bread crumbs
2 tablespoons vegetable oil
3 tablespoons butter
3 large onions, sliced into half-moons
12 ounces sliced mushrooms
3 cups water
3 tablespoons cornstarch
1/4 cup Worcestershire sauce
Put the beef, eggs, and bread crumbs in a large bowl. Mix thoroughly by hand. Form the mixture into 8 oval-shaped steaks.
Warm the vegetable oil in a large, deep skillet over medium heat. Add the steaks, and let them sit, undisturbed, until thoroughly browned -- 4-5 minutes per side. Remove the steaks to a platter and set aside. Pour off any grease in the skillet.
Over medium heat, melt the butter in the skillet, Add the onions, tossing them to coat (you can add more butter and/or vegetable oil if necessary). Lower the heat, cover the skillet, and let the onions cook (give them a quick toss with a spatula from time to time) until they have softened and colored lightly -- about 8 minutes. Scrape up any bits of meat that have stuck to the bottom of the skillet, and mix them into the onions.
Stir the sliced mushrooms into the onions, and let them cook, covered, until softened -- about 5 minutes.
Meanwhile, prepare the gravy: Whisk together the water, cornstarch, and Worcestershire sauce. Pour the mixture into the skillet, and, while stirring slowly and constantly, bring to a boil over high heat. Then lower the heat, return the steaks to the skillet, and let them cook until done -- 10-15 minutes or until internal temperature of the steaks reaches 160°F.
Serve hot or warm. Suggested accompaniments: mashed potatoes and LeSueur peas or buttered green beans.
DELICIOUS Salisbury steak with a rich, tasty onion and mushroom sauce
Salisbury steak is classic comfort food that is easily made at home. I’m unsure why it’s called “steak” as it’s actually a patty or a burger. I suppose it’s the oval shape resembling a steak. The key to making the perfect Salisbury steak is to start with high-quality meat. Look for steaks that are well-marbled and have a good amount of fat, usually 20 per cent fat. Beef chuck works well, have your butcher ground it (mince) for you on the medium fine setting. The bacon is optional, but I like the hickory smoked bacon to add that smoky flavour. But you can leave that out.
Cooking the perfect Salisbury steak is all about achieving the right balance of flavours. The beef should be well-seasoned, and cooked to perfection, with a juicy interior and a slightly crisp exterior. You want a good crust on each side. Using a home made stock made by roasting beef bones and vegetables, is the secret to a delicious meal. Of course, you could buy the stock, or use stock powders. It will still be delicious but not top level.
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A Salisbury Steak That Cures All | Cookin' Somethin' w/ Matty Matheson
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SALISBURY STEAK WITH SARSPARILLA GRAVY ARE YOU KIDDING ME? DOCTOR’S ORDERS YOU GET BORN AND YOU GET SALISBURY STEAKED YOU CAN TRUST ME AND DR. SALISBURY!
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INGREDIENTS:
For the Salisbury Steak
1 egg
½ yellow onion, grated
1 garlic clove, microplaned
½ cup breadcrumbs
2 tablespoons ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 beef bouillon cube, crumbled
2 tablespoons neutral oil
1 ½ pounds ground beef (80/20)
Kosher salt and black pepper, to taste
For the Sarsaparilla Gravy
¼ cup butter
1 (8 ounce) package button mushrooms, sliced
½ yellow onion, grated
2 tablespoons flour
Kosher salt and black pepper, to taste
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Chinese black vinegar
1 cup Sarsaparilla or root beer
2 cups beef stock
For the Mashed Potatoes
3 Yukon Gold potatoes, peeled and cubed
½ cup heavy cream
1 stick butter
Kosher salt and black pepper, to taste
For the Broccoli
1 head broccoli, cut into florets
1 (8 ounce) block cheddar cheese
COOKING METHOD
SALISBURY STEAK METHOD
1. In a large mixing bowl add egg, onion, garlic, breadcrumbs, ketchup, mustard, Worcestershire and bouillon cube.
2. Using a fork, whisk together the ingredients until fully combined and leave for 10 minutes and allow the breadcrumbs to soften.
3. Add ground beef, salt and pepper and gently mix to fully combine. Form the beef mixture into 4-6 oval patties and set aside.
4. In a large skillet over medium high heat, add oil. Once shimmering, add beef patties and cook until deeply golden brown. Flip and repeat on the other side. Transfer to a plate and set aside.
5. Add to oven and cook for 20 min
ROOT BEER GRAVY METHOD
1. Using the same skillet, reduce the heat to medium low and add butter, onions, garlic and a pinch of salt. Stir to combine and cook until onions are translucent, about 5 minutes.
2. Sprinkle flour over the vegetables and stir to combine. Cook for 1-2 minutes, or until the flour smells nutty and turns blonde.
3. Add yellow mustard, Worcestershire, soy sauce, root beer and beef stock. Whisk to break up any lumps and bring to a simmer.
4. Simmer until the sauce is thickened and reduced to desired consistency. Add salt and pepper to taste, stir, then remove from the heat. Cover with a lid and set aside.
MASHED POTATOES METHOD
1. In a medium sauce pot, add potatoes and enough cold water to cover them by 1 inch.
2. Season with salt, and bring to a boil over medium high heat. Reduce the heat to a simmer and cook for about 10 minutes, or until the potatoes are fork tender.
3. Drain the potatoes and add back to the pot over low heat. Cook until the potatoes are chalky and any excess water has been cooked off. Add cream, butter, salt and pepper and gently stir to combine and break down the potatoes.
BROCCOLI METHOD
1. In a medium sautoir over medium heat, add ½ inch of water, salt and broccoli. Cover with a lid and bring it to a boil. Cook until the broccoli is bright green and tender crisp, about 5 minutes.
2. Drain the broccoli and transfer to a plate. Grate cheddar cheese over top.