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Course : Entree
Type of Prep : Fry, Sauté
Cuisine : U.S. Regional
 
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Salisbury Steak Recipe

From Diana Rattray,
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INGREDIENTS:

  • 1 can (10 3/4oz) can cream of mushroom soup, undiluted
  • 1 tablespoon prepared mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon prepared horseradish
  • 1 egg
  • 1/4 c dry bread crumbs
  • 1/4 c finely chopped onions
  • salt and pepper to taste
  • 1 1/4 to 1 1/2 pounds ground beef
  • 2 tablespoons cooking oil
  • 2 tablespoons chopped fresh parsley for garnish (optional)

PREPARATION:

In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat egg; add bread crumbs, salt and pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into 4 large patties. In a large skillet, brown patties in oil; drain off excess grease.

Combine remaining soup mixture with water; pour over Salisbury steaks. Cover and cook over low heat for 10-15 minutes or until meat is cooked through. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley if desired.
Salisbury steak recipe serves 4.
Shared by Cyndi

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