wilkes

who had the k and w recipe awhile back?

salisbury steak lightly browned and placed in a crock pot with a big can of cream of mushroom soup. i have made this so many time ssince and alter it each time with something else i need to use from the cabinets.

It was very good and my family loved it!

@ almost $2.00 a pound...there will not be any hamburger steaks at my house......you guys enjoy it for me!!!!

Thanks for the recipes! I'm going to be making these today for dinner. going with Mandi's recipe since that's already how I had pretty much planned on making them. Sounds yummy! Thanks!

I just patty out the hamburger into steaks and fry them. Then I prepare a couple of packets of brown gravy, sautee some onions and mushrooms too. Then place the cooked hamburger steaks into a baking dish, cover with the brown gravy and then place the onions and mushrooms on top and bake at 350 degrees for about 20-25 minutes. Baking them allows the brown gravy flavor to soak into the hamuburger steaks and gives them much better flavor.

BEST HAMBURGER STEAK EVER

Steak:

1 1/2 lbs. ground hamburger
1/4 cup flour
1/4 tsp garlic powder
salt and pepper
1 med onion sliced

Gravy:

1/4 cup flour
2 beef bullion cubes
kitchen bouquet brownong sauce 1/4 tsp
water
salt
pepper

Mix hamburger, salt, pepper, garlic powder, and flour together. Form into patties. Brown on both sides. Remove from skillet.

Saute onion in the same pan, adding a small amount of oil if needed.

After sauteing the onion, remove from skillet and add flour for gravy. Stirring constantly, brown the flour. Stir water into the browned flour to make the gravy.

Add boullion cubes, salt and pepper. Thin with water for desired thickness.

Add Kitchen Bouquet if gravy isn't brown enough.

When gravy is made, put steaks and onion in gravy. Simmer for about 30 to 45 minutes, checking often and adding water to keep gravy from becoming too thick.

Serve with french fries, rice, mashed potatoes or your favorite side dish!

Hamburger Steak & Gravy
Steak:
2 pounds ground beef
3 tablespoons dry onions
1/2 teaspoon pepper
1 teaspoon salt
6 tablespoons flour
Gravy:
2 tablespoons margarine
1/4 cup flour
2 cups beef broth (made from bouillon cubes is fine)
1/2 teaspoon onion powder
Dash pepper
Begin by preparing the steaks. In a cereal bowl combine the flour, salt and pepper. Mix it up with a fork to distribute the seasonings evenly. Measure 1/4 cup of the seasoned flour, and set the rest aside until later. In a large bowl combine the ground beef, dry onions and the 1/4 cup of seasoned flour you just measured. Use your hands to combine it like meatloaf. Pat the meat flat into a 9" by 13" rectangular pan. The meat will be very thin. Score or cut the meat into 16 squares with a knife or a pizza cutter. Take the reserved seasoned flour and pat it on top of the meat. Bake at 400° for about 20 minutes. The meat will shrink up, and there will be a lot of fat floating in the pan. Carefully drain off the fat and recut the squares.
Prepare the gravy while the meat is cooking. Melt the margarine in a small skillet. Add the flour. Cook and stir this for a few minutes over low heat so that the flour browns a little bit, watch it carefully so it doesn't burn. This will make the finished gravy a pretty and appetizing brown color. After the flour is the color of coffee with cream added, stir in the beef broth. Usually I just add two cups of water and 2 beef bouillon cubes. Also add the onion powder and a sprinkle of pepper. Stir the gravy until it is smooth and bring it to a boil. Simmer for a few minutes, or until it is slightly thickened, but still a little thin. The gravy is thin because this makes it easier for the meat to absorb it some. Pour the prepared gravy over the steaks in the pan, after you have drained off the fat. Serve with instant mashed potatoes, green beans, canned peaches, and butter-bread. This recipe serves 6.
Mushroom SalisburySteak
1/4 cup cornstarch
2 cans (10&1/2 ounces each) beef consomme, undiluted
(In the soup isle)
1 jar (6 ounces) sliced mushrooms, drained
4 teaspoons Worcestershire sauce
1 teaspoon dried basil
1 egg, beaten
1/2 cup soft bread crumbs
1 medium onion, finely chopped
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1&1/2 pounds ground beef
In a bowl, combine cornstarch and consomme and whisk until smooth.
Stir in mushrooms, Worcestershire sauce, and basil; set aside.
In another bowl, combine egg, bread crumbs, onion, seasoned salt, and
pepper. Stir well. Add ground beef and mix well.
Shape into 6 oval patties;
place in a shallow 1&1/2 quart microwave
safe dish.
Cover and microwave on high for 6 minutes; drain.
Turn patties, moving the ones in the center to the outside of the dish.
Pour consomme mixture over patties.
Cover and microwave on high for 8-10 minutes or until meat is no
longer pink in middle.
Let stand for 5 minutes.
Makes: 6


I

1 lb ground beef
1/3 cup Herbed season stuffing crushed
2 tbsp finely chopped onions
1 egg, beaten
1 tbsp vegetable oil
10 1/4 oz beef gravy (packet, can or home made..your choice)
4 1/2 oz sliced mushrooms (optional)
4 cups hot mashed potatoes

Mix beef, stuffing, onion and egg thoroughly. Shape firmly into 4 patties that are 1/2 " thick.

Heat oil in a skillet. Add patties and cook until browned, pour off fat.

Add Gravy (and mushrooms) and heat to a slow boil. Cover with lid and cook over medium-low heat for 5 minutes, or until done.

Serve with potatoes. :)

Looking for a good recipe for hamburg steak in brown gravy. Something simple please.