Salisbury Steak With Mushroom Gravy Rachel Ray Recipes

SALISBURY STEAK WITH MUSHROOM GRAVY

Steps:

• Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
• Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit "pasty" which will ensure your patties hold together well.
• Divide into 5 and pat firmly into oval patties around 3/4" / 1 2/3 cm thick.
• Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
• If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
• Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
• Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
• Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
• Add steaks along with the juices on the plate. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
• Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
• Serve salisbury steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired.

SALISBURY STEAKS WITH FRENCH ONION GRAVY

Steps:

• Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
• Meanwhile, soak the bread in milk or half-n-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and grated onion to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate.
• Sprinkle the flour over the caramelized onions, stir 1 minute. Deglaze the pan you cooked the meat in with the wine and pour into the onions. Add the beef stock and thicken a moment. Serve the gravy over the Salisbury steaks. Garnish with a little watercress, if desired.

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.

SALISBURY STEAK WITH WILD MUSHROOM GRAVY, SMASHED POTATOES WITH GARLIC AND HERB CHEESE AND CHIVES, CREAMED SPINACH

Steps:

• Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.
• While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.
• Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.
• While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel. To a small skillet, add butter and cream and heat to a bubble over moderate heat. add spinach and salt and pepper. Cook until spinach thickens with cream, 3 to 5 minutes.
• To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.
• While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.
• To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks. Now that's a TV dinner, DELUXE!

SALISBURY STEAK WITH MUSHROOM GRAVY

Steps:

• Combine meat, Worcestershire, onion and steak seasoning.
• Form 2 large oval patties, 1" thick.
• Preheat large nonstick skillet over medium-high heat.
• Add tablespoons of olive oil and the meat patties to a hot pan.
• Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear.
• Remove meat and cover with loose foil to keep warm.
• Add 1 tablespoons oil and the butter to the pan, then the mushrooms.
• Season with salt and pepper and sauté mushrooms until tender, 3-5 minutes.
• Add sprinkle of flour to pan and cook 2 minutes more.
• Whisk in beef stock and thicken 1 minute.
• To serve, pour gravy over Salisbury Steaks.
• Serve with mashed potatoes.

SALISBURY STEAK WITH MUSHROOM GRAVY (RACHEL RAY)

Steps:

• Gently combine ground beef, worchestershire sauce, steak spice and onion - be careful not to overwork the meat mixture.
• Shape the meat into oval patties, not too thin.
• At medium to high heat, fry the meat patties approximately 6 mins on each side - turn only once.
• Remove the cooked patties to a platter and cover with tin foil to keep them warm.
• Add butter to the same pan and melt.
• Add the mushrooms, salt and pepper to the pan, saute until nice a golden brown (approx. 3-5 mins).
• Sprinkly the flour over the mushrooms and cook for 1-2 mins until flour has absorbed the butter (sometimes I added a little bit more butter at this stage).
• Whisk in the beef stock and cook until thickened. Check for seasoning.
• Serve gravy over the meat patties.