Salisbury Steak...just became my favorite deer recipe!!
Feb 11, 2015 10:32:36 GMT -5
Greenedog and hilly like this
Post by strippitman on Feb 11, 2015 10:32:36 GMT -5
A few weeks ago my son was eating a salisbury steak tv dinner and he asked my if I could make it (from scratch) sometime. After giving it some thought and doing a little research I gave it a go last night. This was easily the best venison recipe I've ever had. Now I'm not sure if this recipe would work for those of you that don't add fat to your ground venison. I just don't think the patties will hold together like they need to. The venison I used had about 10%-20% beef fat added to it. The recipe calls for 2 lbs of meat. I made this with a lb of venison and a lb of 80/20 ground beef. I did not combine the 2 meats! I kept them separate just in case my wife didn't like the venison version. We all liked the venison just as much as the beef so next time it will be made with all deer only Here it is...
2 lbs ground venison or lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2c dry italian bread crumbs
1/4c milk
1/4c flour
2T cooking oil
2 10.75 ounce cans cream of chicken soup (I actually used cream of mushroom instead)
1 packet of Au Jus gravy mix
3/4c water
In a large bowl mix together the beef, onion soup mix, bread crumbs and milk with your hands and then shape into about 8 patties. Heat oil in skillet over med-high heat. Dredge the patties in flour and place in the skillet. Cook just till each side is browned and then remove from skillet. Layer patties in crock pot. Mix together the soup, Au Jus and water and cover the patties with it. Cook on low setting for 4-5 hours or until meat is well done. Serve over mashed potatoes.
Note*: If gravy is too runny after the meat is done cooking. Remove about 2 cups of the liquid from the slow cooker and place into a pot on the stove. Add 2T of corn starch to 1/4c cold water and then pour into pot. Stir constantly over medium high heat to make the best gravy you've ever had! Serve this gravy over mashed taters and the meat.
The only thing I think I would change about the recipe is that I don't think the 3/4 cup of water is needed. It made my gravy too runny so that's why I added the note. The note I added was the solution I used to get the gravy thicker. Now, since I used mushroom soup instead of cream of chicken this may have affected the runniness as well. Cream of chicken is a little thicker than cream of mushroom.
Also, I would recommend doing a google search for "Pioneer Woman cream cheese mashed potatoes" and make them. They are the best mashed taters ever. I recommend making them with yukon gold potatoes but russets will work if that is all you have.
Here is a pic with steak served over mashed taters...Mmmm, Mmmm, Mmmmmmmm!
2 lbs ground venison or lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2c dry italian bread crumbs
1/4c milk
1/4c flour
2T cooking oil
2 10.75 ounce cans cream of chicken soup (I actually used cream of mushroom instead)
1 packet of Au Jus gravy mix
3/4c water
In a large bowl mix together the beef, onion soup mix, bread crumbs and milk with your hands and then shape into about 8 patties. Heat oil in skillet over med-high heat. Dredge the patties in flour and place in the skillet. Cook just till each side is browned and then remove from skillet. Layer patties in crock pot. Mix together the soup, Au Jus and water and cover the patties with it. Cook on low setting for 4-5 hours or until meat is well done. Serve over mashed potatoes.
Note*: If gravy is too runny after the meat is done cooking. Remove about 2 cups of the liquid from the slow cooker and place into a pot on the stove. Add 2T of corn starch to 1/4c cold water and then pour into pot. Stir constantly over medium high heat to make the best gravy you've ever had! Serve this gravy over mashed taters and the meat.
The only thing I think I would change about the recipe is that I don't think the 3/4 cup of water is needed. It made my gravy too runny so that's why I added the note. The note I added was the solution I used to get the gravy thicker. Now, since I used mushroom soup instead of cream of chicken this may have affected the runniness as well. Cream of chicken is a little thicker than cream of mushroom.
Also, I would recommend doing a google search for "Pioneer Woman cream cheese mashed potatoes" and make them. They are the best mashed taters ever. I recommend making them with yukon gold potatoes but russets will work if that is all you have.
Here is a pic with steak served over mashed taters...Mmmm, Mmmm, Mmmmmmmm!