RESTAURANTS THAT SERVE SALISBURY STEAK RECIPES

Name: Best Salisbury Steak
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 1 large egg; 3 tablespoons crushed butter-flavored crackers; 1 tablespoon finely chopped onion; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon rubbed sage; 3/4 pound ground beef; 1 can (4 ounces) mushroom stems and pieces, drained; 2 tablespoons butter; 3 tablespoons all-purpose flour; 1-3/4 cups water; 2 beef bouillon cubes; 1/4 teaspoon browning sauce, optional; Hot mashed potatoes; Minced fresh parsley, optional

BEST SALISBURY STEAK RECIPE: HOW TO MAKE IT

Best Salisbury Steak Recipe: How to Make It image

Finding the best Salisbury steak recipe is hard! I remember enjoying it often when I was growing up, but when I decided to add it to my recipe collection, I wasn't able to find it in my modern cookbooks. I came up with these ingredients on my own and experimented until it tasted like the dish I remembered. —Faye Hintz, Springfield, Missouri

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 15

Ingredients

1 large egg
3 tablespoons crushed butter-flavored crackers
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
3/4 pound ground beef
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons butter
3 tablespoons all-purpose flour
1-3/4 cups water
2 beef bouillon cubes
1/4 teaspoon browning sauce, optional
Hot mashed potatoes
Minced fresh parsley, optional

Steps:

In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage. Add beef and mix well. Shape into 2 patties. , In a medium skillet, cook patties until browned, 4-5 minutes per side; 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 until heated through, about 10 minutes, turning occasionally. Serve with mashed potatoes. If desired, sprinkle with parsley.

Nutrition Facts : Calories 581 calories, FatContent 37g fat (17g saturated fat), CholesterolContent 250mg cholesterol, SodiumContent 1960mg sodium, CarbohydrateContent 18g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 41g protein.

SALISBURY STEAK WITH MUSHROOM GRAVY RECIPE | SANDRA LEE ...

Salisbury Steak with Mushroom Gravy Recipe | Sandra Lee ... image

Provided by Sandra Lee

Categories main-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound lean ground beef
1 (10-ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup frozen chopped onions
1 teaspoon steak seasoning (recommended: Montreal)
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac
1 (8-ounce) package sliced fresh mushrooms
2 cups low-sodium beef broth
1 (1.2-ounce) packet brown gravy mix
Cooked rice, for serving

Steps:

In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.
Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.

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Finding the best Salisbury steak recipe is hard! I remember enjoying it often when I was growing up, but when I decided to add it to my recipe collection, I wasn't able to find it in my modern cookbooks. I came up with these ingredients on my own and experimented until it tasted like the dish I remembered. —Faye Hintz, Springfield, Missouri
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Reviews 4.7
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