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Sandra Lee Salisbury Steak Recipe RECIPE JYP
Crumble beef over mixture and mix well. Shape into six patties. In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat until meat is no longer pink and a thermometer reads 160ยฐ, 10-15 minutes. Remove patties to a serving platter; serve sauce with meat.
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Heat 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate. Add red wine. Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup. Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
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Retro Show. Step back in time for a meal just like Grandma made, but easier! Sandra makes a unique version of chips and dip with creamy Roquefort Cheese Chips, Salisbury Steak with Mushroom Gravy.
Salisbury Steak with Mushroom Gravy Recipe Sandra Lee Food Network
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Sautรฉ 8 oz package sliced fresh mushrooms for 7 to 8 minutes. In a small bowl or large liquid measuring cup whisk together 2 cups beef broth, 1 package (1.2 oz) brown gravy mix and remaining ยพ can of mushroom soup. Return patties to skillet over cooked mushrooms. Spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
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In a large bowl, combine the ground beef, 1/4 can cream of mushroom soup, bread crumbs, egg, onions, and steak seasoning. Form into 4 oval patties and set aside. In a large deep skillet over medium high heat, add 1 Tbsp canola oil and 1 Tbsp butter. Brown both sides of the patties and remove to a plate. Add the remaining 1 Tbsp butter to the.
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In a large bowl combine beef, 1/4 c mushroom soup, bread crumbs, egg, onions and steak seasoning. Mix thoroughly with a wooden spoon or clean hands and shape into four oval patties. 2. Heat oil together with 1 T butter in a large skillet over medium-high heat. Brown patties on both sides and transfer to a plate. 3.
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Place the patties in the pan in a single layer. Cook for 5-6 minutes on each side or until golden brown and cooked through. Remove the meat from the pan. Place on a plate and cover with foil. Melt the butter in the pan. Add the onion and mushrooms and season with salt and pepper. Cook for 3-5 minutes or until vegetables have softened.
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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.
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Place the beef in a large bowl. Finely dice or grate 1/4 cup of the onion. Add the 1/4 cup onion to the ground meat. Slice the remaining onion and reserve for the gravy. Add the breadcrumbs, egg, ketchup, mustard, salt, and worcestershire. Mix until combined and form into four oval patties about 3/4 inch thick.
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Brown patties on both sides and transfer to a plate. Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in.
