LAURA IN THE KITCHEN STEAK RECIPES

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SALISBURY STEAK 2 RECIPE | LAURA IN THE KITCHEN - INTERNET ...



Salisbury Steak 2 Recipe | Laura in the Kitchen - Internet ... image

Provided by Laura Vitale

Prep Time 25 minutes

Cook Time 1 hours 0 minutes

Yield Serves 6 to 8

Number Of Ingredients 21

2 lb of Ground Beef
2 tsp of Granulated Garlic
2 tsp of Granulated Onion
1 tsp of Beef Bouillon Powder
2 tsp of Dried Parsley
1 Egg
1/2 cup of Bread Crumbs
3 Tbsp of Ketchup
1 Tbsp of Worcestershire Sauce
Pinch of Salt and Black Pepper
Drizzle of Olive Oil or any neutral oil
1lb of Sliced Mushrooms, I like button or cremini mushrooms
1 Onion, thinly sliced
3 Tbsp of Unsalted Butter
3 Cloves of Garlic, minced
4 Tbsp of Flour
3.5 cups of Beef Broth
1 Tbsp of Worcestershire Sauce
Salt and Pepper to taste

Steps:

  • 1) In a large bowl, add everything in for the patties, mix together well to combine, form into 6 or 8 patties (depending on how big you want them) make sure to flatten them a bit because they will puff up as they cook. Sear them on both sides in a non-stick skillet and set aside. 2) In the same skillet with any leftover drippings, add the butter, along with the mushrooms and onions, add a pinch of salt, saute for about 8 minutes or so, or until they soften and develop some color around the edges, add the garlic and cook for 30 more seconds. 3) Sprinkle the flour over the mushrooms, stir them in until the flour is incorporated, then add the beef stock along with more Worcestershire sauce, nestled the seared patties in the broth, bring to a boil, partially cover, lower the temperature to medium low and simmer for about 45 minutes, adjust the seasoning to taste, sprinkle with some parsley and serve over mashed potatoes.

SALISBURY STEAKS RECIPE | LAURA IN THE KITCHEN - INTERNET ...



Salisbury Steaks Recipe | Laura in the Kitchen - Internet ... image

Provided by Laura Vitale

Prep Time 15 minutes

Cook Time 20 minutes

Yield Serves 4-6, depending on the size of the patties

Number Of Ingredients 14

1-1/2 lb of Ground Beef
2 Tbsp of Grated Onion
1 Egg
1/2 cup of Bread Crumbs
2 tsp of Worcestershire Sauce
1 Tbsp of Ketchup
Salt and Pepper, to taste
3 Tbsp of Unsalted Butter
1 Onion, sliced into half moon sliced
8oz of Cremini Mushrooms, sliced
2 Tbsp of Flour
2 cup of Beef Broth
Dash of Worcestershire Sauce

Steps:

  • 1) In a large bowl, mix together the ground beef, grated onion, egg, bread crumbs, worcesteshire sauce, ketchup and a pinch of salt and pepper. Form into 4 (or 6 depending on how big you want them) oblong patties and set them aside. 2) In a large skillet (preferably a cast iron skillet) sear the steaks for a few minutes on each side or until they develop some good color, remove to a plate and set aside. 3) In the same skillet over medium high heat, add the butter and allow it to melt, add the mushrooms and onions and saute for about 4 to 5 minutes or until they develop some color. 4) Stir in the flour for about 30 seconds and then add the beef stock along with the Worcestershire sauce. 5) Bring mixture to a boil, reduce the heat to medium, add the steaks back in and cook for 10 minutes, making sure to flip them halfway through for even cooking. 6) Sprinkle over some freshly chopped parsley and enjoy!

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  • 1) Slice the Steak very thinly (1/8 to ?? thick) on a diagonal and place it in a large zip lock bag, set aside. 2) In a food processor or a blender or using hand held emersion blender, puree together all of the marinade ingredients till you have a smooth mixture. Pour the marinade ingredients in the zip lock bag with the steak and mix to make sure the steak slices are fully coated in the marinade. Marinade in the fridge for a minimum of 2 hours. 3) In a large cast iron skillet preheating over medium high heat, add the 2 Tbsp of vegetable oil and let it get nice and hot, add the peppers and onion and season with salt and pepper, cook the peppers and onion for 4 to 5 minutes or until deeply caramelized around the edges and have cooked down a bit but still have a bite. 4) To cook the steak, take the marinated steak out of the fridge for 15 minutes before cooking. 5) In a large cast iron skillet, add 1 Tbsp of vegetable oil and preheat it over high heat, add half of the steak slices, and cook stirring constantly over very high heat for about 2 minutes or until the steak is cooked to medium temperature. Remove to a plate and continue with the remaining steak. 6) Serve immediately with the cooked peppers and onion in warm tortillas and the toppings of your choice. Cooks Note: for best results, cook the peppers and onion mixture and the steak at the same time (in different skillets) so that everything is hot and sizzling at the same time. If you like your steak cooked more than medium than I suggest, using a different type of meat like a sirloin, because flank steak gets very tough if cooked more than medium.
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  • 1) In a measuring cup, add all the ingredients for the marinade, place the steak either in a container or large resealable bag (just make sure you use a vessel that's just big enough to hold the steak in and submerged in the marinade) let it rest in the fridge for about 4-6 hours. 2) Light a grill to high (either a charcoal or gas) grill the pineapple, onion, jalapeno and a lime (lime just takes 1 minute), take them off and set them aside while you grill the steak. 3) remove the steak from the marinade, shake off the excess and grill until desired temperature, remove to a plate, cover and allow it to rest for 5-10 minutes. 4) Take the leftover marinade, pass it through a fat separator (didn't mention this in the video, my apologies!) discard the oil and pour the rest in a small saucepan with a couple Tbsp of water, simmer until slightly thickened and remove from the heat. 5) To make the salsa, finely chop the grilled pineapple, jalapeno and onion along with the cilantro, place in a bowl, add the honey and juice of 1 9or 2) of the grilled limes and a healthy pinch of salt, stir and set aside until ready. 6) Slice the rested steak into thin slices (against the grain) drizzle with the reduced sauce and top with salsa.
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