Salisbury Steak

"Scrumptious!!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Sassy J photo by Sassy J
photo by Anonymous photo by Anonymous
photo by lil_ms_priss86_ photo by lil_ms_priss86_
photo by Kevin M. photo by Kevin M.
Ready In:
1hr 5mins
Ingredients:
8
Serves:
6
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ingredients

  • 1 (10 1/2 ounce) can condensed golden mushroom soup, undiluted and divided
  • 1 12 lbs ground round
  • 12 cup dry breadcrumbs
  • 1 large egg, beaten
  • 12 cup chopped onion
  • salt and pepper
  • garlic salt or garlic powder
  • 13 cup water
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directions

  • Combine 1/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well.
  • Shape into 6 patties.
  • Place in shallow baking dish.
  • Bake at 350 degrees for 40 minutes.
  • Drain off fat.
  • Combine remaining soup and water; pour over patties.
  • Bake an additional 10 minutes or until thoroughly heated.

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Reviews

  1. Very good! My husband hates mushrooms and didn't even realize the soup ingredient. I placed each pattie on a 1/2 slice of bread, to soak up any grease while cooking. I then removed the bread before adding the rest of the soup/water and cooked for the 10 minutes more.
     
  2. As my mom used to say--Heavens to Betsy!! This is the best Salisbury Steak I have ever made or tasted. I chose to use garlic powder instead of garlic salt. The steaks just melted in our mouths. The sauce was rich and savory. This is a top notch dish in my book. Thanks Nurse Di
     
  3. Absolutly Wonderful! I made this for my wife and I and we both loved it. The first night we had it with mashed potatoes and the leftovers were server with butter eggs noodles. YUMMY YUM YUM!!!
     
  4. This is the best salisbury steak I have ever had. I used seasoned bread crumbs (Contadina Roasted Garlic & Savory Spices)and opted for garlic salt. My 13 year old son inhaled (literally) three of these. Great comfort food and I served it with some corn and slaw.
     
  5. These were very good! I did followed the other reviews and add another can of soup and enough water to make more gravy. I also placed a 1/2 slice of bread under each patty to soak up the grease.
     
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Tweaks

  1. I used a package of brown gravy mix instead of the soup and it worked great. I also used panko bread crumbs becuase that is all I had. I cooked it for 35 min then about 5 min more. It turned out really moist. I think I prefer the oven method now. There was no need to drain the fat since I used 97% fat free beef. I subbed garlic powder and could have added some more salt to the meat, but the mashed potatoes I had were salty enough for both of them.
     
  2. Yum!! The hubby LOVED it. I used fresh garlic instead of the mix and cream of chicken soup, because I don't care for mushrooms. It came out so moist.
     
  3. Made this tonight - very easy, very, very tasty! I used ground turkey instead of beef and sauteed mushrooms to add to the sauce. I made 11 patties instead of 6 because the portions seemed huge. Next time I will use two cans of soup to make extra sauce - there wasn't enough! My kids ate up without complaint, so definitely a keeper. Thanks!
     
  4. I've made Salisbury steak a few times before, and this recipe is a bit different, but better, than what I've tried in the past. I was a bit worried about the lack of measurements on the spices, so I just winged it and hoped for the best. I used about 1/2(?) tsp. of kosher sea salt, not quite 1/4 tsp. of fresh ground pepper, about 1/2 tsp. of garlic salt and a bit more than 1/4 tsp. of onion powder (as someone in my household doesn't like onions). It was a bit salty, so I'll be sure to actually measure out the spices next time. I like my Salisbury steaks with a lot of sauce/gravy, so I'll definitely double the amount next time. I substituted the water in the gravy for white wine, but it didn't enhance the flavour of the soup as much as I thought it would. Next time, I think I'll just stick with using water. I also added an 8 oz. can of mushroom stems and pieces to the sauce/gravy. Served with extra-wide egg noodles and corn. Definitely will make again.
     
  5. YUM YUM YUM....I didnt use onions because are not big fans of them BUT I subbed with onion powder and it seemed great to me. I also used cream of mushroom soup with roasted garlic ( its all I had on hand ) and I thought it made a wonderful flavor for the gravy. I also used garlic powder instead of garlic salt...just a preference for me. This was great!
     

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