Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

My family loved my old Salisbury Steak recipe, but due to my husband's cholesterol/blood pressure I had to take a bit of time to revise all my old recipes. Believe it or not, this revision is preferred over my old recipe! I personally like it because it is chock full of vegetables (which cuts the calories and boosts the nutritional value) that my son can't shun!

Ingredients Nutrition

  • 453.59 g extra lean ground beef
  • 1 red pepper
  • 1 green pepper
  • 1 large onion
  • 1 small yellow squash
  • 118.29 ml celery
  • 177.44-236.59 ml Italian style breadcrumbs
  • 3 egg whites
  • 304.75 g can reduced-sodium cream of mushroom soup
  • 304.75 g water


  1. Preheat oven to 350.
  2. Finely dice or pulse in food processor the vegetables. If I use the food processor, I squeeze excess liquid from the vegetables after I process them.
  3. Mix ground beef, vegetables, egg whites and 3/4 C bread crumbs together. If the mixture is too soft, add the additional 1/4 C bread crumbs.
  4. Divide meat mixture into 6 balls and shape into patties.
  5. Place patties in 9X13 inch baking dish.
  6. Mix soup with water and pour over patties.
  7. Cover with foil and bake for 90 minutes till done.
  8. After the salisbury steaks are done, sometimes I will transfer the soup mixture to a small pan, whisk in some cornstarch and thicken it to use as gravy.
Most Helpful

I liked this! I love how you add veggies to make the dish healthier and the meat more moist & juicy. I wasn't crazy about the mushroom gravy, but that's because here in Chicago salisbury steak is usually served with a red sauce- must be regional thing. Otherwise, quite good!

rpgaymer February 26, 2013

I love the idea it makes the possibilities of ground beef mixed with vegetables and any sauce a new challenge.

Chef bmccoy February 09, 2008