Salisbury Steak Recipe With Buttered Egg Noodles

SALISBURY STEAK WITH MUSHROOMS

Steps:

• Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.
• Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.
• Add 1 tablespoon butter to the skillet and cook the mushrooms, stirring occasionally, until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Sprinkle in the flour and stir, then stir in the hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.
• Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired.

SALISBURY STEAK WITH ONION GRAVY

Steps:

• In a large bowl, combine egg, 1/3 cup of soup, bread crumbs, salt and pepper. Add beef; mix gently. Shape into six oval patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings. In the skillet, combine flour and water until smooth; add the ketchup, Worcestershire sauce, mustard and remaining soup; bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over noodles. Garnish with parsley if desired.

SALISBURY STEAK MEATBALLS AND NOODLES

Steps:

• In a medium mixing bowl, mix ground beef, onions, egg, bread crumbs, Worcestershire sauce, parsley, crushed red peppers and pepper together. Make small size meatballs (should get about 24).
• Add 1 tablespoon of butter to cast iron pan, or large frying pan, and after butter melts, add meatballs.
• Heat over medium heat, cook until all sides are pan seared then remove from pan, place on a plate.
• Drain any excess grease, if needed.
• Melt 2 tablespoons of butter and sauté onions and garlic for 3-4 minutes scraping pan drippings.
• Add mushrooms and continue cooking for 2 minutes.
• Sprinkle flour over mushrooms and onions. Stir, cook for another 2 minutes.
• Pour beef broth, Worcestershire sauce, salt and pepper into pan. Stir for a few minutes and place meatballs back into the pan. Stir.
• Cover pan, cook for about 30 minutes, stirring occasionally. The gravy will also thicken up as it cools. And if the gravy seems to thin mix 1 tsp corn starch with 1/8 cup water, then add to pan, stir and let simmer for a few more minutes.
• In a large saucepan, cook egg noodles according to package directions. Rinse and set aside.
• Once noodles are cooked and meatballs are done, mix together and enjoy!

STROGANOFF-INSPIRED SALISBURY STEAK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix meat, milk, bread crumbs, egg, Worcestershire sauce, oregano, basil, thyme, onion powder, garlic powder, fennel seeds, black pepper, and salt together in a large bowl; do not overmix. Form mixture into 6 large balls and flatten into medium thick patties.
• Heat oil in a heavy, ovenproof skillet over medium-high heat. Place patties in the hot skillet and reduce heat to medium. Cook until browned, 5 to 10 minutes per side; don't flatten patties while cooking.
• While patties are cooking, mix sour cream, water, and flour together in a bowl until smooth. Set aside.
• Remove browned patties from the skillet. Drain and discard grease, but keep meat drippings in the skillet. Return skillet to medium heat and add butter and onions. Cook until onions are just starting to soften, about 2 minutes. Add mushrooms and cook 1 to 2 minutes more. Carefully pour rum into the skillet and cook for 5 minutes. Stir in sour cream mixture and mix well; cook until heated through, about 2 minutes more. Return patties to the skillet and cover with gravy. Cover skillet with a tight-fitting lid or aluminum foil.
• Bake in the preheated oven until meat is cooked through, about 30 minutes.
• While meat bakes, Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Place a serving of noodles on a plate and top with 1 patty and a portion of gravy mixture. Repeat with remaining noodles, patties, and gravy.

SALISBURY STEAK WITH EGG NOODLES

Steps:

• In a large bowl, beat egg.
• Stir in 1/3 cup of soup, bread crumbs salt and pepper.
• Add beef; mix gently.
• Shape into six oval patties.
• Brown in a skillet over medium heat for 3-4 minutes on each side.
• Remove and set aside; discard drippings.
• In the skillet, combine flour and water until smooth; add the ketchup, Worcestershire sauce, mustard and remaining soup; bring to a boil.
• Cook and stir for 2 minutes.
• Return patties to skillet.
• Cover and simmer for 15 minutes or until meat is no longer pink.
• Serve patties and gravy over noodles.
• Garnish with parsley if desired.
• Serves 6.
• To freeze, freeze the meat patties in the gravy.
• Don't freeze with the noodles, (cook the noodles fresh when serving).
• Use a plastic zipper freezer bag and squeeze out all the excess air before sealing.
• Or freeze in plastic containers, filled to within 1/2 inch of the top.
• To serve, defrost then reheat in the microwave until hot.

SALISBURY STEAK RECIPE WITH BUTTERED EGG NOODLES

Steps:

• Preheat the broiler. Line a broiler pan with foil. Cook egg noodles according to package directions.
• Coarsely chop the mushrooms, celery, onion, and garlic.
• Combine half the chopped vegetables with the ground beef, 1/3 cup of the breadcrumbs, the salt and pepper.
• Form the mixture into patties, a scant ½ inch thick.
• Place the patties on the broiler pan and broil 4 inches from heat for 5 minutes. Turn over and broil for 7 minutes longer, or until browned on top.
• While patties are cooking, melt the butter in a medium skillet over medium-high heat until hot.
• Add the reserved chopped vegetables to the skillet and sauté until the onion is slightly softened, about 2 minutes.
• Stir in the beef broth, tomato paste and remaining 1/3 cup breadcrumbs.
• Bring the mixture to a boil, reduce the heat to medium-low and cover and simmer for about 5 minutes.
• Spoon sauce over Salisbury steaks before serving. Serve steaks with buttered egg noodles. Makes 4 servings.

SALISBURY STEAK MEATBALLS WITH BUTTERED NOODLES

Steps:

• To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate. Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of Land O Lakes® Butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs. In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch. Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet. Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of Land O Lakes® Butter and sprinkle with minced parsley. Recipe note: Sauce should be thick and glossy!