STEAK N GRAVY
Try this one on for size if you love shrooms, otherwise omit them. This is my husband's favorite (and we eat game at least 3 nights a week). Serve with rice or mashed potatoes, and green beans. Now THIS is good eatin'!
Provided by Elisa Gale
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Cut all fat and gristle off the meat, and pound each steak out with a meat tenderizer until they are thin but not tearing. In a shallow bowl, combine flour, bay leaf, salt and pepper. Dredge steaks in the flour mixture until evenly coated.
- Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms and garlic, and cook until tender. Remove from skillet and set aside. Heat remaining oil, and fry each steak for 2 minutes on each side, or until golden brown. Return onion mixture to skillet. Stir in gravy and milk. Reduce heat, cover, and simmer for 30 to 40 minutes. Stir occasionally to prevent sticking.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 32.2 g, Cholesterol 100.7 mg, Fat 18 g, Fiber 1.6 g, Protein 32.1 g, SaturatedFat 3.6 g, Sodium 498.1 mg, Sugar 2.1 g
HAMBURGER STEAK AND ONIONS WITH GRAVY
This is my all-time favorite recipe for hamburger steak and onions. If I'm just cooking for me, I skip the gravy (they're very juicy without) and increase the onions because I like extra with every bite! Add the gravy to turn it into a wonderful smothered "steak". I found the recipe during a web search and tweaked it. Listed cooking time is for the steaks, onions and gravy.
Provided by ninja
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the ground beef, egg, bread crumbs, pepper, seasoned salt, onion powder, garlic powder and Worcestershire sauce. Form into 4 patties, or as many as you want, depending on how large you want your "steaks".
- Heat the oil in a large skillet over medium heat. Fry the patties and onions in the oil until patties are nicely browned, about 4 minutes per side, or until done if not making gravy. Remove the patties to paper towels.
- If NOT MAKING GRAVY, continue cooking the onions until they turn golden brown and caramelize. Remove onions and serve atop hamburger "steaks". Stop here!
- If MAKING GRAVY, sprinkle flour over the onions and drippings in the skillet. Stir, scraping up brown bits off the bottom as you go. Gradually add the beef broth and sherry.
- Bring to a boil, then simmer and stir over medium-low heat about 5 minutes, or until gravy thickens. Taste and adjust seasonings with salt and pepper as needed.
- Reduce heat to low, return patties to the gravy, cover and simmer 15 minutes or until cooked through.
Nutrition Facts : Calories 373.3, Fat 24.5, SaturatedFat 8.7, Cholesterol 124.7, Sodium 418.8, Carbohydrate 12.4, Fiber 1.2, Sugar 2.4, Protein 23.8
HAMBURGER " STEAKS" WITH ONION GRAVY
Came up with this after trying to figure out what to do with some ground beef that needed to be cooked. I paired this with orzo, but would be equally good with mashed potatoes.
Provided by nsomniak6
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl mix together beef, egg, bread crumbs, 1 package soup mix, and Worcestershire sauce. Form into 8 balls and flatten into patties.
- Mix flour salt and pepper.
- Dredge patties in flour mixture.
- Heat large skillet over med-high heat. Fry the patties 4 minutes each side, then remove patties to a platter.
- Heat oil and sauté onions until translucent, about 10 minutes.
- Add the rest of the flour mixture to onions and stir to coat.
- Mix broth and last package of onion soup and add to the onions. Stir well.
- Return the patties to the pan, cover and reduce heat to low.
- Simmer 15-20 minutes until beef is cooked through. Stir occasionally to make sure gravy is not sticking to bottom of the pan or clumping.
BEEF ROAST AND ONION GRAVY
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat.
- Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan.
- Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef.
"SWISS" ROUND STEAK WITH ONION GRAVY
We always called this "Salisbury Steak", but it does not have tomatoes. Comfort food at it's best...
Provided by papergoddess
Categories Steak
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut round steak into 6 serving size pieces.
- On a cutting board, dredge pieces with flour, salt and pepper.
- Pound flour into the meat with a meat mallet.
- Turn pieces, dredge, and pound until they can't hold any more flour.
- (This can be a messy process, so be warned!).
- In a large non-stick skillet, heat oil and brown steak pieces on both sides.
- Place in a covered casserole.
- Add onions and garlic to the skillet.
- Saute until onions are limp (5 minutes).
- Place onions and garlic over steak pieces in casserole dish.
- Add enough beef broth to barely cover meat.
- The flour from the meat will thicken the broth as it bakes and will make its own gravy.
- Bake at 300F for 2 hours or until fork-tender.
- Serve over noodles or mashed potatoes.
SALISBURY STEAKS WITH FRENCH ONION GRAVY
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 16
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.
PAN-SEARED STEAK AND ONIONS
Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
- Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
- Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
- To serve, cut the steak into 1/4-inch-thick slices and top with the onions.
GRANNY'S STEAK AND GRAVY
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.
EASY ONION GRAVY
Add this simple onion gravy recipe to your repertoire. It's the perfect accompaniment to sausages and roasts with the deep flavours of beef stock, red wine and herbs
Provided by Elena Silcock
Categories Condiment
Time 1h15m
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
- Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.
Nutrition Facts : Calories 150 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
ROUND STEAK IN IT'S OWN GRAVY!
This is a great way to use that London Broil you just couldn't figure out what you wanted to do with. I'm am about to make it for dinner tonight. It is alittle time consuming but minimal ingredients are needed and it is delicious! As the meat cooks, it will become tender. I got this out of one of my favorite cookbooks called "Delicious Heritage" by Nippy Carville.
Provided by Chef Mommie
Categories Meat
Time 2h1m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Season steak.
- In heavy pot, pour a small amount of oil.
- Begin browning steak over medium heat.
- As steak is browning, SLOWLY add small amount of water.
- Cover the pot.
- As gravy accumulates, drain from pot and reserve.
- Continue to add oil and water at 15 minute intervals. (I do it more often).
- To use less oil, skim off top of gravy and use this to aid in the browning process for 1 1/2 to 2 hours.
- Serve over rice.
- My own touch tonight when I made it- I added a couple of beef cubes, and a tablespoon of cornstarch mixed in a little water and added it to the gravy. I sliced the beef thin and put it back in the pan with the gravy and simmered for about 10-15 minutes.
Nutrition Facts : Calories 284.8, Fat 13.4, SaturatedFat 3.2, Cholesterol 97, Sodium 88.5, Protein 38.8
CHEF JOHN'S SALISBURY STEAK
When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.
Provided by Chef John
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 2h40m
Yield 4
Number Of Ingredients 19
Steps:
- Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
- Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
- While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
- Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
- Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
- Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 25.6 g, Cholesterol 156.1 mg, Fat 29 g, Fiber 2.3 g, Protein 32.8 g, SaturatedFat 13.7 g, Sodium 729.7 mg, Sugar 8.9 g
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