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.
- 2 (10 3/4 ounce) cans condensed French onion soup
- 3 (10 3/4 ounce) cans tomato soup
- 1 1⁄2 lbs ground beef
- 2 large sweet onions
- 1⁄2 cup fine dry breadcrumb
- 1 egg, slightly beaten
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon ground mustard (dry)
- 1⁄2 cup water (cool)
- 2 tablespoons flour
- 1⁄4 cup Burgundy wine
- 1 tablespoon olive oil
Directions See How It's Made
- Mix beef, bread crumbs, 1-can of French onion soup & egg together thoroughly.
- With damp hands, form oval shaped patties about 5" long and about 2.5" wide.
- (Forms 6 large salisbury steaks).
- In skillet on medium heat, add olive oil and brown patties on top and bottom.
- Remove from skillet and discard drippings.
- Preheat oven to 350°F.
- Add remaining cans of soup, burgundy wine, Worcestershire sauce, mustard & to skillet, stirring thoroughly.
- Add flour to cool water to dissolve it and then stir it into the skillet mixture.
- Heat until mixture is steaming.
- Slice onions in to rings.
- Place patties into a 4-quart baking dish and
- layer onions over the steaks.
- Then pour soup mixture from skillet over onions and bake covered for 30 minutes or until beef is cooked thoroughly.
- Enjoy! Yum.