Prep 20 mins
Cook 10 mins
People used to request these when I was catering!I once made 200 of them! They aren't your "Joe-average" salisbury steaks, and are definitely company-worthy! This makes a lot, but leftovers freeze well. My own concoction! :)
- 2 2⁄3 lbs ground beef
- 1 (10 3/4 ounce) can cream of mushroom soup, divided
- 1 (10 1/2 ounce) can French onion soup, divided
- 1⁄8 teaspoon garlic powder
- 1 cup seasoned bread crumbs
- 1 large egg, lightly beaten
- fresh coarse ground black pepper
- 2 tablespoons butter
- 1 teaspoon browning sauce
- 1⁄2 teaspoon Worcestershire sauce
- 8 ounces sliced fresh mushrooms
- 1⁄8 teaspoon salt (to taste)
- 1⁄8 teaspoon fresh coarse ground black pepper (to taste)
- chopped fresh parsley, garnish (optional)
- In large mixing bowl, combine well with hands the hamburger, 1/3 cup cream of mushroom soup, 1/3 cup french onion soup, garlic powder, bread crumbs and egg.
- Shape into six 6 1/2" x 4 1/2" oval patties, 1/2" thick.
- Place on cookie sheet as you go.
- Sprinkle tops with salt and pepper.
- In 2 frying pans, place a little butter and melt.
- Add 3 patties to each pan seasoned-side down.
- Salt and pepper other sides while bottoms are frying.
- Fry over medium-high heat for 3 minutes or till deep browned.
- TURN CAREFULLY. You don't want to "flip" them or you'll break them. I just gently and carefully roll them over slowly with 2 spatulas.
- Brown other sides for about 2 minutes.
- While patties are cooking, mix sauce ingredients together:.
- Rest of soups, browning sauce, Worcestershire, salt, pepper, and mushrooms.
- When patties are done, carefully place onto clean cookie sheet(s).
- Pour grease out of pans and wipe with paper towels.
- Place a little bit of sauce into each pan, just a spoonful each and swirl around with back of spoon.
- Place patties back into pans.
- Pour/spoon rest of sauce evenly over each patty.
- Bring to a simmer and simmer 3-5 minutes longer. Stir sauce occasionally.
- Remove to warm platter, pour any sauce from pans over the tops.
- Garnish with fresh chopped parsley if desired.
- Great with mashed potatoes dotted with butter, green beans and crusty warm bread! :).
- Serves 6 hungry guests! :).
- *All 6 patties can be done in an electric skillet if you've got one handy. Just watch them so they don't burn if yours runs hot, too.
- **This does not make a ton of gravy -- just enough to compliment the steaks, not drown them, LOL! If you prefer a lot more, double the sauce part.
Hi Wildflour, I don't know how you ended up with only 2 ratings because these are great. Very moist and tender. Only thing I changed was I put them in the oven (300) covered with the gravy, because DH was still sleeping (works nights). I like the mixing of mushroom soup into the meat. My husband loves the Banquet salisbury steak, but he ate these like they were going out of style (lol). Thank you. By the way I thought they were so good too. Thanks!
Love this recipe. I don't like french onion soup or salisbury steak but together they are wonderful. Rich full flavor, juicy steak, easy to make! A staple on our table!
Delish!! We've had several versions of Salisbury Steaks, and this one is really great!! I really liked the gravy with the combination of the cream of mushroom soup and the French onion soup. I did follow the suggestion - thanks for pointing it out - to double the sauce! We LOVE our gravy here!! You actually made 200 of these??!! At one time??!! Oh, my, you are very talented and could never my earn my zaar name, lol. Thanks for a great down-home 'comfort' dinner, Wildflour!