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Step 4: Cook the patties and make the sauce. Add 1 tablespoon of butter and the canola oil to the pan and return to medium-high heat. Sear off the patties, about 6-8 minutes per side. In the.
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In a large bowl, mix together the ground beef, breadcrumbs, ketchup, mustard powder, 2 tablespoons ketchup, 2 teaspoons worcestershire sauce, beef bouillon, and black pepper until well combined. Form into 6 even oval-shaped patties. Place a large skillet over medium heat, once hot add the patties directly to the pan.
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In a large bowl combine the ground beef, minced onion, breadcrumbs, egg, Worcestershire Sauce, Dijon mustard, salt, and pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook patties until golden brown on both sides; about 1-2 minutes per side.
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H omemade Salisbury steak if one of our most popular recipes. Our easy Salisbury steak recipe is a hearty and easy dinner that's a great way to use extra ground meat. When dressed with a rich.
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Start by chopping the onion and mushrooms. Chop the onion, then take about 1/4 cup of it and finely chop. Add the 1/4 cup to a large bowl. Set the rest aside for the gravy. Finely chop one cup of mushrooms and add to the large bowl. Slice about 2 and 1/2 cups mushrooms and set aside to use for the gravy.
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In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties; place in a shallow 2-qt. microwave-safe dish. Cover and microwave at 70% power for 5-6 minutes. Meanwhile, in a small bowl, combine flour and broth until smooth. Stir in the ketchup, Worcestershire sauce, basil and mushrooms.
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Instructions. Mix together all the ingredients. Spray 7 x 11 inch microwave-safe baking dish with non-stick oil spray. Form 6 steak patties to fit the microwave-safe dish. Cook for 5 minutes on HIGH. Flip over and cook for 3 more minutes on HIGH. Check to make sure the internal temperature is at least 165 F degrees.
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Add beef and mix well. Shape into six oval patties; place in a shallow 1 1/2 qt. microwave-safe dish. Cove and microwave on high for 6 min.; drain. Turn patties, moving the ones in the center to the outside of dish. Pour broth mixture over patties. cove and microwave on high for 8-10 mins. or until meat is no longer pink.
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Prepare the Patties. Make the beef patties: Place all the patty ingredients in a bowl and use your hands to mix everything together. Shape the patties: Divide the meat mixture into eight equal parts and form oval shapes. Brown the patties: Heat a deep skillet with oil on medium-high heat.
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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.
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Heat a large skillet over medium-high heat; add patties and brown on both sides. Drain excess fat. Blend remaining soup and flour together in a small bowl until smooth; mix in ketchup, water, Worcestershire sauce, and mustard. Pour soup mixture over patties in the skillet. Cover, and cook for 20 minutes, stirring occasionally.
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Store salisbury steak leftovers in an airtight container in the refrigerator for up to 6 days. Reheat the leftovers on the stove, in the microwave, or in the oven. To reheat it on the stove, add the salisbury steaks to a large skillet with the gravy and reheat over medium-high heat for 3-4 minutes per side, or until the steaks are heated through.
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Combine ground beef, 1/4 cup soup, bread crumbs, egg, onion, and pepper. Shape mixture into 6 patties. Place patties in a 2-quart casserole. Microwave at 100% power for 8-10 minutes.
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Heat 1 tablespoon of olive oil in a large skillet set over medium heat. Fry the beef patties for 4-6 minutes, flipping once, until browned on both sides. Transfer to a plate and cover with foil. 1 tablespoon olive oil. To the skillet, add the beef broth, Worcestershire sauce, onion, and mushrooms.
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Spoon out the mushrooms and shallots and place overtop the Salisbury steak patties. Put the pan back onto the stovetop, medium heat and add 1/4 cup of beef stock. Using a wooden spoon, gently scrape up any browned bits. Add the rest of the stock, gravy master, remaining 3/4 teaspoon of salt and 3/4 teaspoon of black pepper and bring to a boil.
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Thicken the cooking liquid into a gravy: Uncover the skillet and use a spoon to nudge the patties to the side of the skillet. In a small bowl, stir together the cornstarch and water. Stir in the cornstarch mixture and let it boil for about a minute, until the gravy has thickened, then turn off the heat. Coco Morante.
