Salisbury Steak

Submitted by Down Home Southern

"This was my first time to make salisbury steak, and I received a "10" from my family! It is a new found favorite that I will cook again!"

 

• Ready In: 1hr 30mins
• Ingredients: 17
• Serves: 8

ingredients

• For patties

• 2 lbs ground round
• 3⁄4 cup dry breadcrumbs
• 2 eggs
• 0.5 (1 1/4 ounce) package onion soup mix
• 1 teaspoon minced garlic
• Worcestershire sauce
• 1 teaspoon salt & pepper

• For gravy

• 3 tablespoons flour
• 3 tablespoons vegetable oil
• 1 (10 1/2 ounce) can condensed golden mushroom soup, undiluted
• 1 (10 1/2 ounce) can French onion soup
• salt and pepper
• Worcestershire sauce

• For onion and mushroom topping

• 1 medium onion, cut in slices
• 1⁄2 lb mushroom, cut in slices
• vegetable oil
• Worcestershire sauce

directions

1. Preheat oven to 350 degrees. Mix ingredients for patties in large bowl and then shape in 8 oval patties. Place in lightly greased baking dish. Bake for 40 minutes.
2. While patties are cooking, prepare gravy. Heat vegetable oil and whisk in flour. Add both soups to the mixture and continue to whisk. Add Worcestershire sauce and salt and pepper to taste. If you like your sauce thinner, just add water until desired consistency. Turn on low heat and continue to whisk occasionally.
3. When patties have cooked for 40 minutes, remove from oven and drain off excess grease. Cover with gravy and return to oven for an additional 10 minutes.
4. While continuing to bake the Salisbury steaks, heat vegetable oil in skillet and cook onions and mushrooms. Add a dash of Worcestershire sauce.
5. Remove Salisbury steaks and top individually with mushrooms and onions.

Reviews

[Lauren F.]

My husband and I love this recipe! The only thing I do differently is use pre-made gravy to save time, or because I'm lazy. ;)

 

[Rob-ster]

I liked the simpleness of the recipe. Not a lot of ingredients and easy to make.<br/><br/>I had beefy mushroom soup so that is what I used. I did not add any more salt except for the salt in the ground chuck because the soups already had salt added. It turned out fine. I would like a little more gravy so I think I may cut the beef down to 1 1/2 lbs next time I cook this. Thanks for submitting this recipe!