Kittencal's Salisbury Steak

READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
  • 1 -2
    tablespoon minced fresh garlic (or use 1 teaspoon garlic powder)
  • 1
    large egg, beaten
  • 12
    of a package dry onion soup mix (can use the whole 2-ounce package)
  • 2
  • 14
    cup milk
  • 12
    cup dry breadcrumbs (more if needed to hold the mixture together)
  • 12
    teaspoon fresh ground black pepper (optional)
  • CREAMY GRAVY
  • 1
    medium onion, chopped
  • 1 -2
    tablespoon fresh minced garlic (optional, I like to add it in)
  • 1
    (10 ounce) can sliced mushrooms, drained
  • 2
    (10 1/2 ounce) cans low-sodium condensed cream of mushroom soup, undiluted (for more gravy use 3 cans)
  • 12
    of a package dry onion soup mix (I use Lipton's 2-ounce package)
  • 14
    cup grated parmesan cheese
  • 2 -4
    teaspoons Worcestershire sauce (optional)
  • 1
    teaspoon ground black pepper (or to taste)
  • 14
    cup 18% table cream (to thin if necessary)
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DIRECTIONS

  • In a bowl mix together all ingredients for the burgers.
  • Shape into desired size patties.
  • Heat 1-2 tablespoons butter in a large heavy skillet over medium-high heat.
  • Brown the burgers for about 4-5 minutes on each side (the burger will be browned on the outside they do not have to be fully cooked as they will cook more in the gravy; remove to a plate.
  • Add in onion and saute for about 3 minutes scraping up the browned bits with a wooden spoon while stirring.
  • Add in fresh garlic and canned mushrooms; cook stirring for 1-2 minutes.
  • In a medium bowl, mix together cream of mushroom soup, 1/2 package dry onion soup mix, grated Parmesan cheese, Worcestershire sauce and black pepper; mix well to combine then add to the skillet and bring to a simmer over medium heat stirring.
  • Reduce heat to low and stir in the cream to thin out the gravy (if you prefer a very thick gravy omit the cream).
  • Place the burgers back then turn to coat with a spoon to coat the burgers with the soup mixture.
  • Simmer uncovered on low heat for 1 hour or even longer (I have simmered this for 2 hours on low heat, stirring occasionally, turning the burgers over a few time during cooking).
  • Serve with or over fries or mashed potatoes.
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