Prep 20 mins
Cook 30 mins
This recipe is out of a recipe book given to me by my mother in law called "Bluebonnet Trail Cookbook". Not a big fan of salisbury steak, this is absolutely fabulous and flavorful when in the mood for a great comfort food meal. My whole family of 6 loves when this is served for dinner. I usually double the recipe but am posting the original.
- 1 (26 ounce) can cream of mushroom soup
- 1 lb ground beef
- 1⁄3 cup dry breadcrumbs
- 1 egg, beaten
- 1⁄4 cup finely chopped onion
- 1 1⁄2 cups sliced mushrooms
- In bowl, mix 1/2 cup of the soup, beef, bread crumbs, egg and onion. Shape firmly into 6 patties. In skillet, over medium-high heat, cook patties until browned on both sides. Spoon off fat. Stir in remaining soup and mushrooms, return patties to skillet. Reduce heat to low. Cover, simmer 20 minutes or until done turning patties occasionally.
I can see why this is your favorite Salsbury steak - It is simple, easy & tasty. I simmered mine for an hour on low. This was not intentional but a neighbor had an emergency (also prevented me from taking a photo). Cooking it for that hour didn't do any harm - it was great, very tender but not falling apart. Tonight I am making a hamburger from the left over patty using some of the sauce, some tomato & cheese. Thanks for a tasty recipe heather5476 I will make this again and take pictures
I loved this. I have tried LOTS of other salisbury steak recipes, but they are either hard as a rock, or falling apart. I followed the directions, with the exception of using the bread under the steaks when cooking it. My hubby told me that this one was a keeper. And for him to say that, it was good. I served it with Mashed Pt, french bread, and an Itailian Green Bean Cass....It was a huge hit, thank you very much for sharing this.
I made it for my roommates and they liked it, however I found it to be a little bland. I added garlic pepper and sald to spruce it up a bit.