{"id":16065,"date":"2025-05-27T23:08:11","date_gmt":"2025-05-27T20:08:11","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=16065"},"modified":"2025-05-27T23:08:11","modified_gmt":"2025-05-27T20:08:11","slug":"hausgemachtes-salisbury-steak-mit-pilzsose","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=16065","title":{"rendered":"Hausgemachtes Salisbury Steak mit Pilzso\u00dfe"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ein perfekt gew\u00fcrztes Salisbury Steak in einer w\u00fcrzigen Pilzsauce hat etwas unwiderstehlich Wohltuendes. Diese hausgemachte Variante macht aus Hackfleisch ein Gericht in Restaurantqualit\u00e4t, das \u00fcberraschend einfach zuzubereiten ist. Zarte, w\u00fcrzige Rindfleisch-Patties in einer herzhaften Pilzsauce machen dieses Gericht perfekt f\u00fcr Familienessen oder wenn Sie Ihre G\u00e4ste mit minimalem Aufwand beeindrucken m\u00f6chten.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Zutaten<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">F\u00fcr die Salisbury Steak Patties:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>450 g (1 Pfund) mageres Rinderhackfleisch<\/li>\n\n\n\n<li>1 gro\u00dfes Ei<\/li>\n\n\n\n<li>30 g (\u00bd Tasse) Panko-Semmelbr\u00f6sel<\/li>\n\n\n\n<li>\u00bd Teel\u00f6ffel Salz<\/li>\n\n\n\n<li>\u00bd Teel\u00f6ffel schwarzer Pfeffer<\/li>\n\n\n\n<li>\u00bd Teel\u00f6ffel Zwiebelpulver<\/li>\n\n\n\n<li>\u00bd Teel\u00f6ffel Knoblauchpulver<\/li>\n\n\n\n<li>2 Essl\u00f6ffel Ketchup<\/li>\n\n\n\n<li>1 Essl\u00f6ffel Dijon-Senf<\/li>\n\n\n\n<li>1 Teel\u00f6ffel Worcestershiresauce<\/li>\n\n\n\n<li>1 Essl\u00f6ffel Butter (zum Kochen)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">F\u00fcr die Pilzso\u00dfe:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 Essl\u00f6ffel Butter<\/li>\n\n\n\n<li>2 Schalotten, fein gehackt<\/li>\n\n\n\n<li>2 Knoblauchzehen, gehackt<\/li>\n\n\n\n<li>250 g (9 oz) braune Champignons, in Scheiben geschnitten<\/li>\n\n\n\n<li>2 Essl\u00f6ffel Allzweckmehl<\/li>\n\n\n\n<li>\u00bd Essl\u00f6ffel Butter<\/li>\n\n\n\n<li>236 ml (1 Tasse) trockener Wei\u00dfwein (Chardonnay oder Sauvignon Blanc)<\/li>\n\n\n\n<li>470 ml (2 Tassen) Rinderbr\u00fche<\/li>\n\n\n\n<li>2 Teel\u00f6ffel Dijon-Senf<\/li>\n\n\n\n<li>2 Teel\u00f6ffel Worcestershiresauce<\/li>\n\n\n\n<li>Salz und schwarzer Pfeffer nach Geschmack<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Zum Servieren (optional):<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Kartoffelp\u00fcree (siehe Rezept unten)<\/li>\n\n\n\n<li>Frische Petersilie, gehackt (zum Garnieren)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Anweisungen<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">F\u00fcr die Salisbury Steak Patties:<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Bereiten Sie die Fleischmischung vor<\/strong>\u00a0: Geben Sie Hackfleisch, Ei, Panko-Semmelbr\u00f6sel, Salz, schwarzen Pfeffer, Zwiebelpulver, Knoblauchpulver, Ketchup, Dijon-Senf und Worcestershire-Sauce in eine gro\u00dfe Sch\u00fcssel.<\/li>\n\n\n\n<li><strong>Gr\u00fcndlich vermischen<\/strong>\u00a0: Vermischen Sie alle Zutaten mit den H\u00e4nden, bis sie gut vermischt sind. Achten Sie jedoch darauf, nicht zu viel zu vermischen, da die Pastetchen sonst z\u00e4h werden k\u00f6nnen.<\/li>\n\n\n\n<li><strong>Die Frikadellen formen<\/strong>\u00a0: Die Fleischmischung in 4 gleich gro\u00dfe Portionen teilen. Jede Portion zu einer ovalen Frikadelle mit einer Dicke von etwa 2 cm formen.<\/li>\n\n\n\n<li><strong>Braten Sie die Patties<\/strong>\u00a0: 1 Essl\u00f6ffel Butter in einer gro\u00dfen Pfanne bei mittlerer bis hoher Hitze schmelzen. Geben Sie die Patties in die hei\u00dfe Pfanne und braten Sie sie 2 Minuten lang auf der ersten Seite, bis sie sch\u00f6n gebr\u00e4unt sind. Wenden Sie sie vorsichtig und braten Sie sie etwa 1 Minute lang auf der anderen Seite. Die Patties sind in der Mitte noch roh, was aber nicht schlimm ist, da sie in der Sauce fertig garen. Nehmen Sie die Patties auf einen Teller und legen Sie sie beiseite.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">F\u00fcr die Pilzso\u00dfe:<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Gew\u00fcrze anbraten<\/strong>\u00a0: In derselben Pfanne 1 Essl\u00f6ffel Butter bei mittlerer Hitze schmelzen. Die gehackten Schalotten und den gehackten Knoblauch hinzuf\u00fcgen und 1 Minute braten, bis die Schalotten leicht glasig werden.<\/li>\n\n\n\n<li><strong>Pilze kochen<\/strong>\u00a0: Die in Scheiben geschnittenen Champignons in die Pfanne geben. Unter h\u00e4ufigem R\u00fchren etwa 5\u20137 Minuten kochen, bis die Pilze karamellisiert sind und ihre Feuchtigkeit abgegeben haben.<\/li>\n\n\n\n<li><strong>Eine Mehlschwitze zubereiten<\/strong>\u00a0: Hitze reduzieren. 2 Essl\u00f6ffel Mehl \u00fcber die Pilze streuen und 30 Sekunden lang st\u00e4ndig umr\u00fchren, um das Mehl zu garen.<\/li>\n\n\n\n<li><strong>Add butter and wine<\/strong>: Add \u00bd tablespoon of butter to the skillet, followed by 1 cup of dry white wine. Cook for about 1 minute, stirring to scrape up any browned bits from the bottom of the pan.<\/li>\n\n\n\n<li><strong>Add remaining liquids and seasonings<\/strong>: Pour in 2 cups of beef broth. Stir in 2 teaspoons of Dijon mustard and 2 teaspoons of Worcestershire sauce. Season with salt and black pepper to taste.<\/li>\n\n\n\n<li><strong>Return patties to skillet<\/strong>: Place the partially cooked Salisbury steak patties back into the skillet. Spoon some of the sauce and mushrooms over each patty.<\/li>\n\n\n\n<li><strong>Simmer until done<\/strong>: Allow the patties to simmer in the sauce for 7-8 minutes, or until the sauce has thickened and the patties are cooked through (internal temperature of 160\u00b0F\/71\u00b0C).<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">For Simple Mashed Potatoes (Optional):<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Cook potatoes<\/strong>: Peel and cut 4 large potatoes into chunks. Place in a pot with water and 1 tablespoon of salt. Bring to a boil and cook until tender, about 18 minutes.<\/li>\n\n\n\n<li><strong>Mash<\/strong>: Drain the potatoes and return them to the pot. Add 2 tablespoons of butter and \u00bc cup of milk. Mash until smooth and creamy.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">To Serve:<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Plate the Salisbury steaks over mashed potatoes if desired.<\/li>\n\n\n\n<li>Spoon additional mushroom gravy over the top.<\/li>\n\n\n\n<li>Garnish with freshly chopped parsley.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Nutritional Information and Timing<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Preparation Time<\/strong>: 15 minutes<\/li>\n\n\n\n<li><strong>Cooking Time<\/strong>: 25 minutes<\/li>\n\n\n\n<li><strong>Total Time<\/strong>: 40 minutes<\/li>\n\n\n\n<li><strong>Servings<\/strong>: 4<\/li>\n\n\n\n<li><strong>Calories<\/strong>: Approximately 390 calories per serving (steak with gravy only)<\/li>\n\n\n\n<li><strong>Protein<\/strong>: 26g<\/li>\n\n\n\n<li><strong>Carbohydrates<\/strong>: 12g<\/li>\n\n\n\n<li><strong>Fat<\/strong>: 22g<\/li>\n\n\n\n<li><strong>Fiber<\/strong>: 1g<\/li>\n\n\n\n<li><strong>Sodium<\/strong>: 680mg<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Cooking Tips and Tricks<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Don\u2019t overmix the meat<\/strong>: Handle the ground beef mixture gently to keep the patties tender. Overmixing can make them tough.<\/li>\n\n\n\n<li><strong>Proper patty thickness<\/strong>: Keep the patties about \u00be-inch thick so they cook evenly and remain juicy.<\/li>\n\n\n\n<li><strong>Create a divot<\/strong>: Press a slight indentation in the center of each patty with your thumb to prevent it from puffing up in the middle during cooking.<\/li>\n\n\n\n<li><strong>Fond is flavor<\/strong>: Those browned bits at the bottom of the pan after cooking the patties are pure flavor \u2013 make sure to scrape them up when adding the wine.<\/li>\n\n\n\n<li><strong>Mushroom selection<\/strong>: While cremini mushrooms are specified, you can use button mushrooms, shiitake, or a mixture for varied flavors and textures.<\/li>\n\n\n\n<li><strong>Gravy consistency<\/strong>: If your gravy becomes too thick, add a little more beef broth. If it\u2019s too thin, simmer a bit longer to reduce.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Variations and Substitutions<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Alternative meats<\/strong>: Try using a mixture of ground beef and ground pork for a different flavor profile.<\/li>\n\n\n\n<li><strong>Wine substitution<\/strong>: If you prefer not to use wine, replace it with additional beef broth and add 1 tablespoon of red wine vinegar for acidity.<\/li>\n\n\n\n<li><strong>Gluten-free option<\/strong>: Use gluten-free breadcrumbs in the patties and replace the flour in the gravy with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water.<\/li>\n\n\n\n<li><strong>Additional vegetables<\/strong>: Add diced bell peppers or grated carrots to the patties for extra vegetables and moisture.<\/li>\n\n\n\n<li><strong>Cheese addition<\/strong>: Try adding \u00bc cup of grated cheese (such as cheddar or Gruy\u00e8re) to the meat mixture for cheesy Salisbury steaks.<\/li>\n\n\n\n<li><strong>Herb enhancement<\/strong>: Add \u00bd teaspoon of dried thyme or rosemary to the gravy for an aromatic twist.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Common FAQs<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Why are my Salisbury steaks falling apart?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This could be due to not enough binding ingredients. Make sure to include the egg and breadcrumbs as directed, and allow the patties to cook undisturbed for the full time on each side before flipping.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Can I make this recipe ahead of time?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, you can prepare the patties up to a day in advance and refrigerate them. The complete dish can also be made ahead and reheated gently on the stovetop or in the oven at 325\u00b0F (165\u00b0C) until warmed through.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. What\u2019s the difference between Salisbury steak and hamburger steak?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Salisbury steak typically contains fillers like breadcrumbs and is served with gravy, while hamburger steak is usually just seasoned ground beef without fillers and often served with a different type of sauce or toppings.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Can I use ground turkey instead of beef?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, though the flavor will be milder. If using ground turkey, you might want to add a beef bouillon cube to the meat mixture for a richer flavor.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. How do I know when the Salisbury steaks are fully cooked?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The internal temperature should reach 160\u00b0F (71\u00b0C). If you don\u2019t have a meat thermometer, cut into one patty \u2013 it should be completely brown inside with no pink remaining.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Storage and Make-Ahead Tips<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Refrigeration<\/strong>: Store leftovers in an airtight container in the refrigerator for up to 3 days.<\/li>\n\n\n\n<li><strong>Freezing<\/strong>: The cooked Salisbury steaks and gravy can be frozen for up to 3 months. Freeze them separately from any side dishes for best results.<\/li>\n\n\n\n<li><strong>Reheating<\/strong>: Thaw overnight in the refrigerator if frozen. Reheat gently in a covered skillet over medium-low heat, adding a splash of beef broth if needed to thin the gravy.<\/li>\n\n\n\n<li><strong>Make-ahead components<\/strong>: You can form the patties up to 24 hours in advance and keep them covered in the refrigerator. The mushroom gravy can also be made a day ahead and stored separately.<\/li>\n\n\n\n<li><strong>Portioning<\/strong>: For convenient meal prep, divide the cooked dish into individual servings before refrigerating or freezing.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Dieses klassische Salisbury Steak mit Pilzso\u00dfe verwandelt einfaches Hackfleisch in ein unvergessliches Gericht, das sich perfekt f\u00fcr jeden Abend eignet. Servieren Sie es mit Kartoffelp\u00fcree, das die k\u00f6stliche So\u00dfe aufsaugt, und f\u00fcgen Sie gr\u00fcnes Gem\u00fcse hinzu \u2013 f\u00fcr ein komplettes, s\u00e4ttigendes Abendessen, das jeder lieben wird.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ein perfekt gew\u00fcrztes Salisbury Steak in einer w\u00fcrzigen Pilzsauce hat etwas unwiderstehlich Wohltuendes. Diese hausgemachte Variante macht aus Hackfleisch ein Gericht in Restaurantqualit\u00e4t, das \u00fcberraschend einfach zuzubereiten ist. Zarte, w\u00fcrzige [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":16066,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-16065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/16065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16065"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/16065\/revisions"}],"predecessor-version":[{"id":16067,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/16065\/revisions\/16067"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/16066"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}