salisbury steak Archives - The Midnight Baker

Slow Cooker Chopped Steak with Onion Mushroom Gravy

Judith Hannemann — Sun, 15 Mar 2015 00:00:00 +0000

Slow Cooker Chopped Steak with Onion Mushroom Gravy

An excellent weekday ground beef dinner reminiscent of salisbury steak, but much easier.

This was one of my late husband’s favorites!

I used to make this stovetop all the time, but decided to give it a go in the slow cooker. I had my doubts about the meat staying whole and not falling apart, but figured if it did, I would serve it over rice and just be done with it.

Gravy makes itself

Needless to say, the patties stayed whole and I was delighted! This made a nice comfort meal for me for a tag-end-of-winter night.

Browning the meat is not an option in this recipe–you have to do it! Cooking raw ground beef in a slow cooker is not recommended. Plus, the patties will definitely fall apart if you don’t.

I used low sodium stock cubes and soup in this. Sometimes this type of fare can end up a tad salty for my taste, so I err on the side of less remembering I can always add salt if I need it.

Nice weeknight meal–easy too!

There’s plenty of delicious gravy that makes itself, I might add, so serving this with rice or mashed potatoes would really be recommended. I served one with jasmine rice and it was out of this world!

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Slow Cooker Chopped Steak with Onion Mushroom Gravy

An excellent weekday ground beef dinner reminiscent of salisbury steak, but much easier.

Prep Time15

Cook Time8

Total Time8 15

Course: beef, Comfort Foods, Everyday Meals, Slow Cooker

Cuisine: American

Keyword: chopped steak, mushroom gravy, slow cooker recipes

Servings: 4 -6

Calories: 337kcal

Author: Judith Hannemann

Ingredients

1 lb very lean ground beef
2 low-sodium beef stock cubes crushed*
2 tbsp instant minced onion
1/2 tsp garlic powder
1/4 cup plain bread crumbs
1/4 cup milk
10.75 oz can low sodium cream of mushroom soup*
10.75 oz can condensed French onion soup
1 pkg brown gravy mix
1 cup sliced mushrooms
2 tbsp water
1 tbsp oil
1/4 cup flour

Instructions

*Regular soup and stock cubes may be used if you wish.
Add the bread crumbs, instant onions, garlic powder, crushed stock cubes and milk in a medium bowl. Mix and let stand about 5 minutes.
Mix ground beef into the bread crumb mixture, mixing well. Form into 4 thin burgers.
Heat a large skillet over high heat and add oil.
Dust burgers with the flour then add to hot skillet. Brown for about 1 minute each side–you aren’t cooking the meat, just quickly browning.
Place browned burgers in the bottom of a slow cooker (I used a 5 quart), stacking if necessary.
Mix the soups, mushrooms, gravy mix and water in a small bowl. Pour over burgers.
Cover and cook on LOW 6-8 hours.

Nutrition

Slow Cooker Chopped Steak with Onion Mushroom Gravy

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One Skillet Salisbury Steak with Browned Butter Merlot Sauce

Judith Hannemann — Sat, 19 Jul 2014 23:00:00 +0000

One Skillet Salisbury Steak with Browned Butter Merlot Sauce

A quick and gourmet salisbury steak made in one pan. The merlot sauce makes this dish special.

What do you do when you overbuy ground beef due to a great sale, have a handful of mushrooms left over and about 6 slices of bread that are gonna turn in the humidity (but you don’t want to waste it)? Make salisbury steak of course!

I call myself the queen of the one-dish meal. I like one-dish meals….no wait, I LOVE one-dish meals! There’s many reasons for this. First, I like e-a-s-y, but it has to be tasty too. Secondly, it’s less dishes to wash–and in humid weather, less time over a steamy sink is always good. Thirdly, it cooks in so little time, and covered, so it doesn’t heat the kitchen, or at least not much.

Sauce makes it special

I make a variation of this sauce for plain burgers and steaks and the variation is used for my Bacon Blue Cheese Burger recipe.

The variation is I tried introducing the taste of browned butter because it goes so well with mushrooms, and a whisper of rosemary because I have literally tons of it growing this season.

Those 2 flavors went so well with these salisbury steaks! Mind you, the rosemary is not overpowering–it’s one herb I am not overly fond of, truth be told, in excess so I keep it light. Add more, or leave it out depending on your taste. You could elect to make the sauce in the blue cheese burger post instead of this one. It will taste fine too! That one has onions for added flavor, so mushroom haters can leave out the mushrooms!

The amount of breadcrumbs may sound excessive, but it works in this. Using soft breadcrumbs in the stated amount makes for a very tender and light meat patty that won’t fall apart!

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One Skillet Salisbury Steak with Browned Butter Merlot Sauce

A quick and gourmet salisbury steak made in one pan. The merlot sauce makes this dish special.

Prep Time20

Cook Time30

Total Time50

Course: beef, Dinner

Cuisine: American

Keyword: beef recipes, salisbury steak

Servings: 6

Calories: 462kcal

Author: Judith Hannemann

Ingredients

MEAT PATTIES

1 1/2 lbs lean ground beef
3 tbsp finely chopped onion
3 cloves garlic finely minced
1 tbs worcestershire sauce -OR- soy sauce
2 eggs
2 cups soft breadcrumbs
1/2 tsp salt
1/4 tsp pepper
2 tbs water
1 tbs oil

SAUCE

1 cup sliced mushrooms
2 tbs butter
1 1/2 tsp Dry rosemary or 4 inches fresh rosemary
1 cup Merlot or semi-dry red wine
1/3 cup heavy cream

Instructions

Mix all meat patty ingredients, except the oil & water, in a large bowl. Form into 6 patties.
Heat oil in a large skillet over medium heat.
Brown meat patties on both sides. Reduce heat, add the 1 tbs water, cover and simmer for 15-20 minutes, or until meat is 160 degrees F (med-well) per a meat thermometer.
Remove patties to a plate and cover with foil to keep warm. Wipe out the skillet with paper towels and heat over medium-high heat. Add butter and when butter begins to brown, add the mushrooms and rosemary sprig. Stir this constantly--you want the mushrooms to almost singe.
Add the merlot (or wine) and deglaze pan. Continue cooking over medium-high heat until wine is reduced by 50%. Remove rosemary. Reduce heat and stir in cream. Heat through.
Pour sauce over meat patties and serve immediately.

Nutrition

One Skillet Salisbury Steak with Browned Butter Merlot Sauce

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Easy Salisbury Steak

Judith Hannemann — Sun, 10 Nov 2013 00:00:00 +0000

Easy Salisbury Steak

An old comfort favorite. Ready in 30 minutes.

Salisbury steak is a dish I always loved.

Making the “real deal” is pretty time consuming–and TOTALLY worth it if you have time (click here for a great recipe from A Family Feast), but a lot of people don’t nowadays.

I’ve made the standard quickie version that used cream of mushroom soup and it’s very good. Always did that top-of-stove, but like everyone else, had trouble with the patties falling apart. It’s a very soft mixture.

But I wanted to try something a bit different, but still keeping to easy. So I figured I’d try golden mushroom soup because the flavor is excellent and I felt it would blend well with the flavor of the patties.

To counteract the softness, I used LESS soup in the meat. I think the original recipe calls for 1/4 cup or more. I reduced that.

To stop the meat from falling apart or breaking when browning on the stove top, I decided I’d do it oven style, and that was a good decision. The patties kept their shape and when the casserole dish is covered for at least half the cook time, they cook pretty quickly. Cover can stay on for the entire cook time, but you can also remove it for the last 10 minutes or so to evaporate some liquid if you want a thick gravy or to brown/crust slightly. It’s up to you.

Served with good ol’ mashed potatoes, this is comfort food at it’s best. Buttered noodles work well too, but remember to use very lean ground beef. I’d even recommend buying a piece of cheaper london broil and grinding it yourself if you have a food processor, Ninja or meat grinding attachment for a stand mixer. That way you control the fat.

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Easy Salisbury Steak

Salisbury steak is an old comfort food favorite. This easy version is ready in 30 minutes.

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American

Keyword: beef recipes, comfort food, salisbury steak

Servings: 4

Calories: 290kcal

Author: Judith Hannemann

Ingredients

1 lb very lean ground beef recommend 93%
3 slices white bread
10.5 oz condensed golden mushroom soup
2 tbsp milk
1 cup sliced mushrooms
2 tbsp finely chopped onion
2 tbsp milk
1 egg beaten
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp thyme optional
1/4 cup milk or up to 1/2 cup, as desired
1/2 tsp Gravy Master or Kitchen Bouquet optional

Instructions

Preheat oven to 350 degrees F. Lightly spray a shallow 1.5 quart baking dish or a 11 x 7-inch baking dish.
Using a food processor, Ninja or your hands, process sliced bread into small crumbs to make soft breadcrumbs. Place in a large bowl.
Add the beaten egg, 2 tbs milk and 2 tbs of the condensed soup; stir well. Add the ground beef, onion, salt, pepper, garlic powder and thyme if using. Mix well. Shape into 4 "football" shaped patties about 1-inch thick; place in prepared pan.
In a separate bowl, combine remaining soup concentrate, mushrooms, Gravy Master if using (this is merely for a richer color and not necessary for any flavor) and 1/4 cup of the milk. Stir until smooth. There is a range for the milk--the 1/4 cup is for thicker gravy, the 1/2 cup is for thinner gravy or if you just want more gravy (but it'll be thinner). Feel free to use more or less, but always start out with the lower amount.
Pour the soup mixture evenly over the patties in the pan. Cover either with a lid or aluminum foil. I used a Corning Ware pan that had a lid, but foil will work just fine.
Bake at 350 degrees F for about 30 minutes, or until patties are cooked all the way through and have an internal temperature of 160 degrees F.
Serve with mashed potatoes or buttered noodles.

Nutrition

Easy Salisbury Steak

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