Smothered Salisbury Steak

READY IN: 25mins


  • 1
    (10 1/2 ounce) can condensed French onion soup
  • 34
    cup breadcrumbs
  • 1
  • 1
    teaspoon garlic powder
  • 2
    tablespoons flour
  • 1
    medium onion, chopped (optional)
  • 14
    teaspoon salt (to taste)
  • 18
    teaspoon pepper (to taste)
  • 1
    (7/8 ounce) package beef gravy (I use McCormick) or (7/8 ounce) package mushroom gravy (I use McCormick)
  • 34
    cup water (for the gravy)
  • 1
    tablespoon flour (for the gravy)


  • Mix the ground beef with 1/2 cup french onion soup, bread crumbs, egg, garlic powder, salt and pepper.
  • Shape beef into meatballs, chunks, or patties.
  • In a skillet on med high heat, sear the ground beef until the meat has a nice char.
  • Add the onions to the pan (if using).
  • Turn the heat to low and cover so that the beef can cook all the way through (about 5-10 minutes depending on thick the meat is).
  • While the meat is cooking mix the gravy packet with the water.
  • Remove the meat from the pan and set aside.
  • Remove all drippings except for about 2-3 tablespoons left in the pan.
  • On medium heat, add the flour and cook until flour turns a light brown color (roux).
  • Add the rest of the french onion soup and the gravy and water mixture into pan. Mix rapidly but carefully, the liquid will start to thicken quickly.
  • You can add more water until the gravy reaches your desired consistency.
  • Add the beef back to the gravy and mix well.
  • Season the gravy with additional salt and pepper to taste.
  • Serve hot with mashed potatoes, rice, and some nice veggies.