Recipe by cinda37379
I can remember every meal at my Marmy's house was soooo good...no one could cook like her. The most simple meal was so special probably 'cause she looked forward to seeing us all year, and while we were there she was busy from sun up until dark cooking our favorites. This was mine and I still enjoy it. Prep time includes time in the refrigerator to "sit". I use ground round but in my early married days when the kids were young and money was really stretched I bought the cheapest ground beef or what was on sale. Was always good. I have added the soup/milk mixture to the same frying pan I fried slices in and simmered it covered for 30-45 minutes while I fixed the rest of my meal. I prefer this method...less dishes to wash..always a good idea! Hope you enjoy!
Top Review by ElaineAnn
I used Panko and this was easy to mix and put together. I did add a dash of Worcestershire sauce to the soup mix before pouring it over the steaks and these baked up like Salisbury steaks, very tender and delicious. Thanks for posting cinda, Made for PAC Spring 2010.
- 1 lb ground beef
- 1 cup milk
- 1 cup cracker crumb
- 1⁄4 teaspoon pepper
- 1 teaspoon salt
- 1 small onion, chopped
- 1 (10 1/2 ounce) can Campbell's Cream of Mushroom Soup
- 1 cup water or 1 cup milk
Directions See How It's Made
- Mix ground beef, milk, cracker crumbs, pepper, salt and onion together.
- Shape into a narrow loaf.
- Cover and let sit in refrigerator for at least 8 hours or overnight.
- Can be prepared in the morning before you go to work, etc. and be ready when you get home!
- Cut loaf into slices.
- Fry in a skillet on both sides until brown.
- Put the slices in a baking dish.
- Mix 1 can of mushroom soup with the 1 cup of water or milk; pour over each piece.
- Bake at 325 degrees Fahrenheit for 45 minutes to 1 hour.