Prep 15 mins
Cook 35 mins
This is one of the best Salisbury Steak recipes I've ever had. It has just enough Zing to tantalize your tastebuds. I always double the sauce part of the recipe so there is plenty of gravy to go around, but you can decide for yourself. Sliced onions can be added on top of the steaks while simmering in the gravy. Serve over rice or mashed potatoes. These also freeze well.
- 1 can cream of mushroom soup
- 1 tablespoon prepared mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon prepared horseradish
- 1 egg, beaten
- 1⁄4 cup breadcrumbs
- 1⁄4 cup fresh onion, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 1⁄2 lbs ground beef
- IN A BOWL BLEND: cream of mushroom soup, prepared mustard, Worcestershire Sauce, prepared horseradish.
- IN ANOTHER BOWL MIX: egg, bread crumbs, onion, salt, pepper, 1/4 cup soup mixture from above, and ground meat and mix well.
- Form into 6 patties.
- Brown patties on both sides (turning only once) on top of stove in lightly oiled pan.
- Mix remaining soup mixture with 1/2 cup of water.
- Add to pan.
- Cover and simmer 10-15 minutes or until beef is fully cooked.
I have had this twice and I really like the flavors. It is easy to make. Only thing I changed was I used chicken broth instead of water.
This had a great flavour. The meat patties fell apart quite a lot though. I added some BBQ'ed onion to the sauce which was a great addition. In the end it was more like mince meat in sauce but it did taste great!
The soup mixture looked awfully greenish-grey to me, so I added some beef base to improve the color. The taste was wonderful though and we all enjoyed the recipe.