Salisbury Steak

READY IN: 1hr 15mins
Recipe by AcadiaTwo

This recipe originated from a Cambell's Soup recipe for Salisbury Steak, but it has been modified from the original. LOL! I can never remember not to add the water into the soup mixture. It's automatic and I do it before I can stop myself. I have also used cream sherry in place of the burgundy wine. Mainly it depends on what I have on hand.

Top Review by ElizabethKnicely

This was very quick and easy for my husband to cook as I was unable to. We had this for dinner on Saturday and it was very well welcomed by all. I think that the amount of sauce was a little more than needed, but besides that it was perfect. My husband used plain red wine as it was what I had on hand, and it seemed to work just fine. This will surely be made again in the very near future. Thank you so much Acadia*! Made for PAC Spring 2014.

Ingredients Nutrition

Directions

  1. Mix beef, bread crumbs, 1-can of French onion soup & egg together thoroughly.
  2. With damp hands, form oval shaped patties about 5" long and about 2.5" wide.
  3. (Forms 6 large salisbury steaks).
  4. In skillet on medium heat, add olive oil and brown patties on top and bottom.
  5. Remove from skillet and discard drippings.
  6. Preheat oven to 350°F.
  7. Add remaining cans of soup, burgundy wine, Worcestershire sauce, mustard & to skillet, stirring thoroughly.
  8. Add flour to cool water to dissolve it and then stir it into the skillet mixture.
  9. Heat until mixture is steaming.
  10. Slice onions in to rings.
  11. Place patties into a 4-quart baking dish and
  12. layer onions over the steaks.
  13. Then pour soup mixture from skillet over onions and bake covered for 30 minutes or until beef is cooked thoroughly.
  14. Enjoy! Yum.

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