Pioneer Woman Salisbury Steak

Easy Pioneer Woman Salsbury Steak, the succulent patties made from high-quality ground beef and pork that are used to produce Salisbury Steak are molded into a steak sandwich shape. Serve it with a fantastic mushroom sauce that you concocted all by yourself.

Why You’ll Love This Salisbury Steak Recipe:

• Because everything is made from scratch, the resulting flavor is incredible and quite opulent.
• If you can do the majority of the preparation in advance, it will give you a head start on the process.
• This recipe makes eight servings, so there will be enough food for the whole family as well as extra to save in the freezer for another time.

Why is it Called Salisbury Steak?

The American physician Dr. James Henry Salisbury is generally credited as the person who first developed the Salisbury steak. After conducting a study on how different foods influence the body, he concluded that beef that had been ground up was a good option. As the beef patties gained more and more popularity, they were given his name in honor of him.

There was a good chance that you ate Salisbury steak back in the days of TV dinners. Believe me when I say that the formula has changed significantly since then.

What Is The Difference Between Salisbury Steak And Hamburger Steak?

A hamburger steak simply has salt and pepper in it, but a Salisbury steak also has things like breadcrumbs, sauces, onions, and an egg in it as well. They are quite comparable and depending on the recipe, there may not be any discernible difference between the two at all.

Is Pioneer Woman Salisbury steak already cooked?

Each three-ounce serving of fully cooked and flame-broiled pioneer lady beef Salisbury steak satisfies the child nutrition meal pattern requirement for two and a half ounces of equivalent meat or meat alternative.

What Ingredients To Make Pioneer Woman Salisbury Steak?

• Ground meats: Meats that have been ground even though the majority of other Salisbury Steak recipes call for ground beef on their own, we’ve discovered that using ground pork contributes to an even tastier flavor and takes this meal to a whole new level. The butcher also provides us with high-grade 93/07 chuck and ground sirloin of decent quality, both of which we purchase. The completed product more than justifies the expenditure!
• Binders: The steaks are held together by a combination of sliced white bread and whole eggs, which also serve as binders.
• Beef stock:  We never run out of our homemade brown stock, so we always have some of it stashed away in the freezer. (For recipes like this one, we freeze it in a more manageable quantity size.) You may certainly substitute canned chicken stock in its place.
• Cream: The addition of heavy cream to the mushroom gravy not only helps to thicken it but also gives it a velvety smooth feel. You can get away with using a thinner cream, but the final product won’t be quite as luscious.
• Flavorings: The dish’s signature flavor, that of Salisbury Steak, is achieved by the use of several different seasonings and sauces, including Worcestershire sauce, onions, and fresh thyme, gravy color and seasoning sauce, and other sauces and seasonings.
• Mushrooms: Cremini or Baby Bella mushrooms were utilized for the sauce, which brings us to our final ingredient: mushrooms. Although white button mushrooms are an option, we find that the Cremini mushrooms have a richer flavor that is nearly reminiscent of flesh.

How To Make Pioneer Woman Salisbury Steak?

1. If you plan to serve the steaks with mashed potatoes, get the potatoes ready first and then reheat them after the steaks are done.
2. After adding the onions and cooking them for three minutes until they are tender, melt one and a half teaspoons of butter and one and a half tablespoons of olive oil in a medium saute pan over medium heat.
3. Take the pan off the heat and whisk in some cream, stock, Worcestershire sauce, thyme, onion powder, garlic powder, as well as some salt and pepper.
4. Put the two bread slices that have been clipped immediately into the pan, and then flip them over a few times so that they may absorb the liquid. Put this mixture in a separate bowl to cool down.
5. After it has cooled, mix in the two eggs that have been beaten.
6. Place the ground beef, ground sirloin, and ground pork in a large bowl and mix them. After the egg and bread combination has had time to cool, add it to the meat, and then use your hands to thoroughly incorporate the ingredients. Mix the ingredients for the minimum amount of time necessary to fully combine them, and make every effort not to overwork the batter.
7. After the mixture has been poured out, shape it into a log. Cut in half, then each half in half again, and then cut each quarter in half to get eight parts of 8 ounces each.
8. Make each into an oval-shaped patty, and arrange them in a row on a sheet tray coated with parchment paper.
9. Place three cups of stock, one-third of a cup of cream, salt, pepper, thyme, Worcestershire sauce, and gravy color in a medium-sized saucepan. Stir to combine. Bring to a boil, then keep warm until it’s required.
10. Over medium heat, melt the two tablespoons of butter and one and a half teaspoons of olive oil in a very large saute pan that, if possible, has a nonstick surface.
11. Once the pan is heated, sear the steaks for three minutes on each side by placing four steaks at a time in it and then transferring them to a tray once they are done. Repeat the process with the remaining four steaks, transferring them to the dish each time. The steaks will not be cooked through.
12. Maintain the medium heat, add the onions, and cook for one minute after each addition.
13. After adding the mushrooms and cooking them for five minutes, remove them together with the onions and place them in a bowl.
14. The final four tablespoons of butter should be added, and the heat should be reduced to medium-low.
15. After the butter has melted, whisk in the flour and continue cooking for another three minutes while stirring often.
16. Whisking continuously as you add it, transfer one-third of the hot liquid from the saucepan into the bowl with the dry ingredients. The mixture will have a fairly dense consistency. After incorporating the previous two-thirds, add the last third and continue whisking until the mixture is smooth.
17. After the mushrooms and onions have been cooked, add them back in and mix them.
18. Place the steaks that have been cooked on each plate and then spread sauce over them.
19. Cook the steaks on a low heat setting with the lid on the pan for about ten to fifteen minutes, or until a probe thermometer put into one of the steaks reads 160 degrees Fahrenheit.
20. If the sauce is excessively thick, you may thin it down by adding some of the remaining stock, water, or cream.
21. You should serve one steak to each individual, along with mashed potatoes, a vegetable, and mushroom sauce drizzled on top of each serving.

Recipe Tips 

• When combining the ingredients for the Salisbury steaks with your hands, be careful not to overwork the mixture and use a light touch instead. In that case, the steaks will be tough and lacking in moisture.
• Also, resist the urge to add additional eggs or bread to the mixture. To obtain the texture of soft beef patties, only a small amount of binder is required.

Recipe Variations:

• Even though this Salisbury Steak is already quite great on its own, I’m always game for trying out new and interesting takes on old recipes. Take a look at these suggestions:
• Try making this recipe with turkey ground instead of beef! If you’re searching for something with fewer calories, this is a great alternative to beef.
• The use of beef consomme in the gravy is one of my favorite culinary hacks. The gravy benefits from its abundance of taste, as well as its richness and depth.
• To give the gravy a more robust taste, try adding some fresh herbs to it.
• If you’re trying to pacify someone who is a finicky eater, remove the mushrooms (or onions) from the gravy.

Is Salisbury Steak Real Steak?

The American cuisine known as Salisbury steak is often prepared with gravy or brown sauce and contains a mixture of ground beef and other seasonings. Its name comes from the town of Salisbury, Massachusetts, in the United States. It is a take on the classic hamburger steak.

What To Serve With Pioneer Woman Salisbury Steak?

• Roasted garlic mashed potatoes
• Brown butter glazed carrots
• Brown and wild rice medley
• Peas and pancetta
• Apple feta spinach salad
• Buttered egg noodles
• Broccoli
• Parmesan herb-roasted acorn squash
• Brussels Sprouts
• Lemon spritz asparagus and broccoli

 Can I Make These Pioneer Woman Salisbury Steak In The Air Fryer?

1. First, get the air fryer ready to use by preheating it to 325 degrees Fahrenheit for five minutes.
2. You can grate the onions if you like, or you can chop them very finely.
3. Mix the ground beef, bread crumbs, egg, salt, granulated garlic, oregano, ketchup, dijon mustard, Worcestershire sauce, and onions in a bowl until everything is evenly distributed. Continue to combine until all lumps are gone.
4. Create four large oval-shaped patties out of the ground beef mixture using your hands.
5. A light coating of the non-stick cooking spray should be used to coat the interior of the air fryer.
6. Cooking the Salisbury steak patties in an air fryer for 8 minutes at 325 degrees Fahrenheit requires placing them inside the appliance.
7. After the air fryer has been opened, barbecue sauce should be applied to all sides of the steaks. Continue to cook for an additional three to four minutes, or until the food is fully cooked to the doneness that you prefer.
8. Serve atop some delicious mashed potatoes or on the side with some vegetables.

Why Is My Pioneer Woman Salisbury Steak Falling Apart?

Egg and breadcrumbs are needed for the Salisbury Steaks so that the components may be held together. The patties can come apart if you do not have enough of either component in comparison to the ratio of liquid to meat.

How Do You Store Leftover Pioneer Woman Salisbury Steak In The Fridge?

The Pioneer Woman Salisbury Steak should be stored in the refrigerator in shallow airtight containers or securely wrapped in heavy-duty aluminum foil or plastic wrap to ensure that it maintains its quality and safety for as long as possible after it has been prepared. The cooked steak has a shelf life of between three and four days in the refrigerator if it is properly preserved.

How To Freeze Leftover Pioneer Woman Salisbury Steak?

Before you put them in the freezer, make sure they have completely cooled down. The Pioneer Woman’s Salisbury Steak may be freezer for up to a couple of months. You may defrost your leftovers overnight in the refrigerator before reheating them on the stovetop, or you can thaw them immediately in the microwave before doing so.

How To Reheat Leftover Pioneer Woman Salisbury Steak?

In The Oven:

1. After transferring the Pioneer Woman Salisbury Steak to an oven-safe dish, cover the steak with gravy and return to the oven. Aluminum foil should be used to cover the dish.
2. It should take about half an hour to completely reheat the Pioneer Woman Salisbury Steak in the oven set to 325 degrees Fahrenheit until it reaches the desired temperature.

In The Microwave:

1. Put some of the Salisbury Steak from The Pioneer Woman on a platter.
2. To prevent a mess from occurring, place a paper towel over the plate.
3. Microwave for two to three minutes, or until it reaches the desired temperature.

FAQ Section

Pioneer Woman Salisbury Steak

Erin Table for Seven

Easy Pioneer Woman Salsbury Steak, the succulent patties made from high-quality ground beef and pork that are used to produce Salisbury Steak are molded into a steak sandwich shape. Serve it with a fantastic mushroom sauce that you concocted all by yourself.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 721 kcal

Ingredients

  

1x2x3x

• 1 ½ tablespoons unsalted butter
• 1 ½ tablespoons extra virgin olive oil
• ¾ cup yellow onion diced small
• ¼ cup heavy cream
• 3 tablespoons low sodium beef stock or home made, purchase one quart – you will use more in the sauce
• 1 ½ teaspoons Worcestershire sauce
• 1 ½ teaspoons fresh thyme chopped, or half that of dried
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt add only if you are using low sodium beef stock
• ½ teaspoon freshly ground black pepper
• 2 slices plain white bread crusts removed
• 2 whole eggs beaten
• 1 pound lean ground beef (93/7)
• 1 pound good quality ground sirloin we ground our own using this Kitchen Aid attachment, or ask the butcher to grind instead
• 1 pound good quality ground pork

Mushroom Sauce

• 3 cups low sodium beef stock plus more to thin down sauce as needed when reheating leftovers
• ⅓ cup heavy cream
• pinch kosher salt only if you are using low sodium beef stock
• few grinds black pepper
• 1 teaspoon fresh thyme chopped, or half that of dried
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon gravy color and seasoning such as Kitchen Bouquet or Gravy Master
• 6 tablespoons butter divided
• 1 ½ tablespoons extra virgin olive oil
• ½ cup yellow onions chopped
• 12 ounces Bella mushrooms sliced thick
• ⅔ cup all-purpose flour

Instructions

 

• If you plan to serve the steaks with mashed potatoes, get the potatoes ready first and then reheat them after the steaks are done.
• After adding the onions and cooking them for three minutes until they are tender, melt one and a half teaspoons of butter and one and a half tablespoons of olive oil in a medium saute pan over medium heat.
• Take the pan off the heat and whisk in some cream, stock, Worcestershire sauce, thyme, onion powder, garlic powder, as well as some salt and pepper.
• Put the two bread slices that have been clipped immediately into the pan, and then flip them over a few times so that they may absorb the liquid. Put this mixture in a separate bowl to cool down.
• After it has cooled, mix in the two eggs that have been beaten.
• Place the ground beef, ground sirloin, and ground pork in a large bowl and mix them. After the egg and bread combination has had time to cool, add it to the meat, and then use your hands to thoroughly incorporate the ingredients. Mix the ingredients for the minimum amount of time necessary to fully combine them, and make every effort not to overwork the batter.
• After the mixture has been poured out, shape it into a log. Cut in half, then each half in half again, and then cut each quarter in half to get eight parts of 8 ounces each.
• Make each into an oval-shaped patty, and arrange them in a row on a sheet tray coated with parchment paper.
• Place three cups of stock, one-third of a cup of cream, salt, pepper, thyme, Worcestershire sauce, and gravy color in a medium-sized saucepan. Stir to combine. Bring to a boil, then keep warm until it’s required.
• Over medium heat, melt the two tablespoons of butter and one and a half teaspoons of olive oil in a very large saute pan that, if possible, has a nonstick surface.
• Once the pan is heated, sear the steaks for three minutes on each side by placing four steaks at a time in it and then transferring them to a tray once they are done. Repeat the process with the remaining four steaks, transferring them to the dish each time. The steaks will not be cooked through.
• Maintain the medium heat, add the onions, and cook for one minute after each addition.
• After adding the mushrooms and cooking them for five minutes, remove them together with the onions and place them in a bowl.
• The final four tablespoons of butter should be added, and the heat should be reduced to medium-low.
• After the butter has melted, whisk in the flour and continue cooking for another three minutes while stirring often.
• Whisking continuously as you add it, transfer one-third of the hot liquid from the saucepan into the bowl with the dry ingredients. The mixture will have a fairly dense consistency. After incorporating the previous two-thirds, add the last third and continue whisking until the mixture is smooth.
• After the mushrooms and onions have been cooked, add them back in and mix them.
• Place the steaks that have been cooked on each plate and then spread sauce over them.
• Cook the steaks on a low heat setting with the lid on the pan for about ten to fifteen minutes, or until a probe thermometer put into one of the steaks reads 160 degrees Fahrenheit.
• If the sauce is excessively thick, you may thin it down by adding some of the remaining stock, water, or cream.
• You should serve one steak to each individual, along with mashed potatoes, a vegetable, and mushroom sauce drizzled on top of each serving.

Notes

Recipe Tips:

• When combining the ingredients for the Salisbury steaks with your hands, be careful not to overwork the mixture and use a light touch instead. In that case, the steaks will be tough and lacking in moisture.
• Also, resist the urge to add additional eggs or bread to the mixture. To obtain the texture of soft beef patties, only a small amount of binder is required.

Recipe Variations:

• Even though this Salisbury Steak is already quite great on its own, I’m always game for trying out new and interesting takes on old recipes. Take a look at these suggestions:
• Try making this recipe with turkey ground instead of beef! If you’re searching for something with fewer calories, this is a great alternative to beef.
• The use of beef consomme in the gravy is one of my favorite culinary hacks. The gravy benefits from its abundance of taste, as well as its richness and depth.
• To give the gravy a more robust taste, try adding some fresh herbs to it.
• If you’re trying to pacify someone who is a finicky eater, remove the mushrooms (or onions) from the gravy.

Nutrition

Calories: 721kcalCarbohydrates: 18gProtein: 37gFat: 56gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 208mgSodium: 729mgPotassium: 963mgFiber: 1gSugar: 3gVitamin A: 679IUVitamin C: 4mgCalcium: 89mgIron: 4mg

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