Salisbury Steak Deluxe
This recipe is so good that I truly enjoy sharing it with others. I've always like Salisbury steak, but I had to search a long time to find a recipe this tasty. It's handy, too, because it can be prepared ahead, kept in the refrigerator and warmed up later.
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
condensed |
|
| 1 | tablespoon | prepared mustard |
|
| 2 | teaspoons | worcestershire sauce |
|
| 1 | teaspoon |
horseradish
prepared |
|
| 1 | large | eggs |
|
| ¼ | cup |
bread crumbs
dry |
|
| ¼ | cup |
onions
finely chopped |
|
| ½ | teaspoon | salt |
|
| 1 ½ | pounds | ground beef |
|
| 2 | tablespoons | vegetable oil |
|
| ½ | cup | water |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| black pepper |
*
|
Trans-fat Free
Directions
In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well.
Set aside. In another bowl, lightly beat the egg.
Add bread crumbs, onion, salt, pepper and ¼ cup of the soup mixture. Add beef and mix well.
Shape into six patties. In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties.
Cover and cook over low heat for 10 to 15 minutes or until meat is done.
Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.
Comments
Have made this recipe many years ago and loved it but had lost the recipe..glad to be able to make it again !