Smothered Salisbury Steak
photo by Air Force Mama
- Ready In:
- 2 lbs ground beef
- 1 (10 1/2 ounce) can condensed French onion soup
- 3⁄4 cup breadcrumbs
- 1 egg
- 1 teaspoon garlic powder
- 2 tablespoons flour
- 1 medium onion, chopped (optional)
- 1⁄4 teaspoon salt (to taste)
- 1⁄8 teaspoon pepper (to taste)
- 1 (7/8 ounce) package beef gravy (I use McCormick) or (7/8 ounce) package mushroom gravy (I use McCormick)
- 3⁄4 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.
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