Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is total comfort food at it's best, I have been making this for over 20 years and it is still one of my family's favorite meals, a must served with mashed potatoes or fries, this also will work great using pork chops, not the fast fry chops --- this ground beef amount should give you 7-8 fair-sized burgers but will depend on how large you make them, and will also work great using thicker cut pork chops, if desired you may use your own favorite recipe to season the hamburger --- you will need a large skillet for this recipe or your electric fry pan will work great, do not add in any salt to the soup mixture or the burgers the dry onion soup mix is salty enough, I also recommend using low-sodium mushroom soup --- also see my Kittencal's Salisbury Steak With Mushrooms and Onion Gravy

Ingredients Nutrition

  • 1 12 lbs ground beef
  • 1 -2 tablespoon minced fresh garlic (or use 1 teaspoon garlic powder)
  • 1 large egg, beaten
  • 12 of a package dry onion soup mix (can use the whole 2-ounce package)
  • 2 tablespoons Worcestershire sauce
  • 14 cup milk
  • 12 cup dry breadcrumbs (more if needed to hold the mixture together)
  • 12 teaspoon fresh ground black pepper (optional)

  • 1 medium onion, chopped
  • 1 -2 tablespoon fresh minced garlic (optional, I like to add it in)
  • 1 (10 ounce) can sliced mushrooms, drained
  • 2 (10 1/2 ounce) cans low-sodium condensed cream of mushroom soup, undiluted (for more gravy use 3 cans)
  • 12 of a package dry onion soup mix (I use Lipton's 2-ounce package)
  • 14 cup grated parmesan cheese
  • 2 -4 teaspoons Worcestershire sauce (optional)
  • 1 teaspoon ground black pepper (or to taste)
  • 14 cup 18% table cream (to thin if necessary)


  1. In a bowl mix together all ingredients for the burgers.
  2. Shape into desired size patties.
  3. Heat 1-2 tablespoons butter in a large heavy skillet over medium-high heat.
  4. Brown the burgers for about 4-5 minutes on each side (the burger will be browned on the outside they do not have to be fully cooked as they will cook more in the gravy; remove to a plate.
  5. Add in onion and saute for about 3 minutes scraping up the browned bits with a wooden spoon while stirring.
  6. Add in fresh garlic and canned mushrooms; cook stirring for 1-2 minutes.
  7. In a medium bowl, mix together cream of mushroom soup, 1/2 package dry onion soup mix, grated Parmesan cheese, Worcestershire sauce and black pepper; mix well to combine then add to the skillet and bring to a simmer over medium heat stirring.
  8. Reduce heat to low and stir in the cream to thin out the gravy (if you prefer a very thick gravy omit the cream).
  9. Place the burgers back then turn to coat with a spoon to coat the burgers with the soup mixture.
  10. Simmer uncovered on low heat for 1 hour or even longer (I have simmered this for 2 hours on low heat, stirring occasionally, turning the burgers over a few time during cooking).
  11. Serve with or over fries or mashed potatoes.
Most Helpful

I finally made this recipe long after I saved it (don't know why but the amount of salt in the onion soup probably scared me - which is silly cuz I've been using the Lipton onions soup meat loaf thing for years, where you put the whole thing in for 1 1/2 lbs). Well, no it's not salty at all, when you use half a package for at LEAST 1 pounds meat (which I do) and make the gravy with the rest of it, and add NO extra salt. I think it also may be a factor in whether you use regular or lean ground meat - a less amount of drained meat will absorb more - l also find it a common error to not realize how much salt is actually hidden in packaged foods that you may realize-they put in fine print. I also use a low-sodium beef stock and flour mixture often and add the can of mushrooms including the juice. Not only so simple, easy and flavourful, it tastes divine. My 13 yr old daughter has claimed this recipe as her favorite and will not be satisfied unless it is made on a regular basis - and over "smushed potatoes" - Boiled with thin skins so soft till you can mash them, but you don't, and add a bunch of salt and pepper and margarine and fresh parsely if you have it.. yum with everything

Semra22 September 05, 2010

oh my goodness this was so good and i refuse now to eat the frozen kind! i cut it down to 1 lbs ground beef (serves 5), and the onion soup mix packages i had were smaller (1.25 oz) so it worked out perfectly. All the other adjusted measurements when you change the serving size work out well, and i just used 1 tsp garlic powder, and a whole egg. They weren't too mushy to work with or anything. I didn't make the gravy, but just made my own brown gravy to go with. so delicious, this will be a regular in my house!

Cypress July 07, 2010

Amazing recipe! The only thing I changed up was like another reviewer I used PaulaG's Onion Seasoning Mix (#89857) because I did not have any onion soup mix in the house. It turned out awesome! My Hubby loooooooved it! Thanks so much for another great recipe! The gravy this made was wonderful, I did not have cream in the house so we used milk instead and it thinned it out wonderfully. I did not let the salisbury steaks simmer as long as they were supposed to(we were hungry) and they were still amazing!!!! :) Yummy and easy!

Cookin4twins March 19, 2010