Spicy Salisbury Steak Recipes

SALISBURY STEAK RECIPE

Steps:

• In a mixing bowl, combine the Beef, Black Pepper, Salt, Garlic Powder, Worcestershire Sauce, Bread Crumbs and one whole Egg. Stir mixture together well.
• Shape into 4 equal sized patties.
• Heat a skillet over medium heat for about a minute, and then add Butter.
• Place meat patties in skillet and brown on both sides for about 4-5 minutes each. Remove from skillet and set aside.
• Add the sliced Onion into the skillet, right on top of the browned bits.
• Reduce the heat and cook the onions on medium-low heat until the onions turn translucent and brown. Don't rush this step. Cook the onions low and slow for about 20-25 minutes.
• Sprinkle 2 Tablespoons of flour over the onions. Stir. Let cook and brown for about 2 minutes.
• Add 2 cups of warm Water. Stir well. Raise the heat back up to about medium.
• Add 2 teaspoons of Beef Bouillon Granules. Stir Well.
• Place the meat patties back in the pan. Cover. Reduce heat just a little and let simmer for about 15 more minutes. Remove from heat and serve warm.
• Enjoy!

CROCK POT SALISBURY STEAK RECIPE

Steps:

• Mix in a large bowl until well combined the ground beef, onion soup mix bread crumbs and milk.
• Heat 2 tablespoons of oil in a large skillet. While the oil is heating form 8 patties from the ground beef mixture. Dip each patty in the flour until well coated on all sides.
• Place the browned patties in the bottom of a 6 or 7 quart slow cooker.
• In a bowl mix the cream soup, water and Aus Ju Gravy mix until combined.
• Pour this mixture over the patties in the slow cooker.
• Place the lid on the crock pot and cook on high for 3 hours or on low for 4-6 hours. Salisbury steak is done when the patties are cooked through the center.
• Serve the Salisbury steak with mashed potatoes and a vegetables.
• Makes 4 - 8 servings.

JALAPEñO BACON CHEDDAR BURGER RECIPE

Steps:

• Prep. For the balsamic ketchup, combine the ketchup, balsamic vinegar, and brown sugar in a small bowl and blend well. Set aside until ready to use.
• Divide the meat into two 8-ounce (226.8-g) portions. Gently form the meat into patties that are approximately 1/2 inch (1.3 cm) wider than the bun to allow for shrinkage during the cooking process. Season both sides of the patties with kosher salt.
• Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 225°F (107.2°C) on the indirect side. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.
• Cook. Place the burgers on the indirect side of the grill, positioning the vent directly above the burgers in order to force the smoke over and around the meat. Cook the patties for about 10 minutes.
• Push the tip of a rapid-read thermometer such as the Thermapen into the side of both burgers. When the temperature reaches 105°F (40.6°C), flip the burgers and cook for approximately 10 more minutes. Because they are not over direct heat, you do not need to flip them often.
• When the burgers are about 20°F (-6.7°C) below the final doneness temp you want (see AmazingRibs.com's award winning Food Temperature Guide), get ready to move them to the direct-heat zone. If you are on a gas grill, crank it up to high. On a charcoal grill, you may want to add more pre-lit coals. If necessary, take the meat off of the grill and close the lid while the hot side heats up.
• Put the burgers on the direct heat side to brown them. Leave the lid up so the heat is concentrated on one side of each burger. If the fire flares up, move the burger to another spot. Flip the meat every minute to form a nice crust on both sides.
• When the interior reaches 5°F (-15°C) below the desired doneness, add a slice of cheese to each burger, and let them cook until the cheese melts, approximately 2 minutes.
• Serve. To assemble the burgers, place each patty on a bottom bun and top with jalapeños, crispy fried onions, and bacon. Spread the balsamic ketchup on the top buns before placing on the burgers. Serve immediately.

BEST SALISBURY STEAK

Steps:

• In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage. Add beef and mix well. Shape into two patties. , In a medium skillet, cook patties for 4-5 minutes per side or until browned; 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 for 10 minutes, stirring occasionally. Serve with mashed potatoes.

SPICY SALISBURY STEAK

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat the inside of a roasting pan with about 1 tablespoon oil.
• Mix flour, grill seasoning, seasoned salt, garlic powder, and black pepper to together in a shallow bowl. Dredge steak in the flour mixture until all sides are coated, shaking off excess. Place coated steak on a plate and let rest for 5 minutes.
• Heat enough oil in a skillet to coat the bottom of the pan over medium-high heat. Add steak, a few pieces at a time, to the hot oil; fry until browned, 2 to 3 minutes per side. Transfer browned steak to the prepared roasting pan.
• Mix beef broth, cream of mushroom soup, and diced tomatoes with green chile peppers together in a bowl; pour into the roasting pan. Top broth mixture with onion slices.
• Bake in the preheated oven until steak is tender, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

CHOPPED STEAK WITH MUSHROOM GRAVY RECIPE

Steps:

• In a mixing bowl, combine the ground sirloin, egg, panko, Worcestershire, salt and all spices. Mix by hand to evenly distribute the spices throughout the meat. Then divide into 6 equal portions, and press into 1/2 inch patties.
• Let a large sauté pan over medium heat. Add 1 tablespoon butter. Once melted, add the chopped steak patties to the pan. Cook for 5 minutes per side, flipping once. Then move the chopped steak patties to a holding plate and cover tightly with foil.
• While the patties are cooking, chop the onion and thinly slice the mushrooms.
• Add the remaining 2 tablespoons butter to the empty pan. Once melted, place the onions in the pan and sauté for 3 minutes. Then stir in the mushroom and thyme. Cook the mushrooms for about 5 minutes, to sweat out the juices.
• Stir in the flour. Cook and stir for 1-2 minutes to lightly brown the flour. Then stir in the beef broth and sherry. Simmer and thicken for 5-7 minutes. Once the gravy is the consistency you like, place the patties back in the gravy to rewarm.
• Serve the chopped steak warm with a generous portion of mushroom gravy. Serve with mashed potatoes or mashed cauliflower.