Salisburysteakalamicrowave Food

SALISBURY STEAK A LA MICROWAVE

Steps:

• Combine cornstarch with consommé at room temperature.
• Stir with small whisk or fork until smooth, then add Worcestershire sauce and basil.
• Set aside.
• Arrange sliced onion in a shallow microwave safe dish, about 1 1/2 to 2 quarts.
• Set aside.
• In a large bowl, beat the egg lightly with a fork, then stir in the breadcrumbs, chopped onion, and salt and pepper if desired.
• Add beef, and mix well, using hands if necessary.
• Shape into 6 oval patties and arrange on top of the sliced onions.
• Cover and cook on HIGH for 6 minutes; drain carefully.
• Turn patties over and rearrange so the ones in the middle will be on the outside.
• Distribute the sliced mushrooms around between the meat patties.
• Stir the consommé mixture, and pour over everything.
• Replace cover and cook on HIGH for 8-10 minutes or until meat is no longer pink inside.
• Let stand for 5 minutes.
• This is good served over hot cooked noodles or rice.
• Yes, you can have them with mashed potatoes and corn.
• I won't tell.

SALISBURY STEAK WITH MUSHROOM GRAVY

Steps:

• In a bowl combine all of the ingredients for the beef patties (except the oil). Mix until well incorporated and shape into 4 oval or round patties flattening the center for even thickness throughout.
• Heat 1 Tbsp oil in a non-stick pan, once hot, add patties to the skillet and cook until patties are golden brown on both sides and fully cooked. Remove the patties from the skillet and cover to keep warm.
• Sauté ½ onion (you can also slice onion into thin slices, whatever your personal preference is) in the same skillet. Once the onion starts to become tender, add the garlic and butter and mix.
• Add the mushrooms and sauté until browned, mixing frequently. Lightly season with salt and pepper.
• In a bowl, whisk together all of the remaining gravy ingredients: 2 Tbsp flour, 1 1/2 cups broth, 1/2 cup water, 1/2 tsp Worcestershire, 1/2 tsp dijon, 2 tsp ketchup, 1/4 tsp salt, and 1/8 tsp pepper. Pour into the mushrooms and cook until the gravy thickens.
• Add the patties back to the pan and completely cover with the gravy and mushrooms and cook just until patties are heated through.

SALISBURY STEAK MY WAY

Steps:

• Combine burger, salt, pepper and garlic in a bowl and then shape into 4 patties.
• In a skillet cook patties over medium heat for 10-12 min, flipping once.
• Remove meat from skillet.
• In a bowl combine chicken broth, soy sauce, rice vinegar, sesame oil and glucomannan. *The glucomannan will start setting up into a gel on the bottom of the bowl so whisk again right before adding to skillet.
• To skillet add carrots, bell peppers, snow peas and broccoli. You might need to add a small amount of oil if the pan is dry. Saute for 5 minutes.
• Add liquids to skillet and bring to a boil. Cook, stirring constantly, for an additional 5 minutes.
• Remove from heat and let rest for about 6 minute The sauce will thicken as it cools.
• Serve patties smothered in sauce and vegetables.

LOW-CARB SALISBURY STEAK

Steps:

• Mix ground beef, onion, eggs, 1 tablespoon Worcestershire sauce, parsley, 2 teaspoons salt, garlic powder, onion powder, and 1/2 teaspoon pepper together in a bowl. Split steak mixture into 6 portions and form into patties.
• Heat a large skillet over medium-high heat. Cook patties, 3 at a time, until slightly browned on one side, about 5 minutes. Flip and cook until other side is browned, about 5 minutes more. Repeat with remaining patties, pouring off any excess liquid. Place Salisbury steaks on a plate and cover with aluminum foil to maintain heat.
• Melt butter in the same skillet over medium heat. Add mushrooms and cook until golden brown, about 5 minutes. Transfer mushrooms to a bowl, reserving butter in the skillet.
• Stir flour into the butter until dissolved. Pour in beef broth slowly, stirring until thickened, about 7 minutes. Add 1 teaspoon Worcestershire sauce; cook, stirring frequently, until gravy starts to thicken slightly, about 5 minutes. Add sour cream and season with salt and pepper. Cook, stirring until all sour cream is melted and gravy is light brown, about 2 minutes.
• Stir mushrooms back into the gravy. Remove from heat and let cool until thickened, about 2 minutes. Ladle gravy and mushrooms over steak patties.