Smothered Salisbury Steak

"Serve with rice or mashed potatoes and some yummy veggies."
 
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photo by Air Force Mama photo by Air Force Mama
photo by Air Force Mama
photo by Air Force Mama photo by Air Force Mama
photo by Air Force Mama photo by Air Force Mama
photo by Air Force Mama photo by Air Force Mama
photo by Air Force Mama photo by Air Force Mama
Ready In:
25mins
Ingredients:
12
Serves:
6
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ingredients

  • 2 lbs ground beef
  • 1 (10 1/2 ounce) can condensed French onion soup
  • 34 cup breadcrumbs
  • 1 egg
  • 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)
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directions

  • 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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