Simple Salisbury Steak
Yield
6 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
divided |
|
| 1 | pound |
ground beef
|
|
| ⅓ | cup |
bread crumbs
dry |
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
onions
finely chopped |
|
| 1 ½ | cups |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
divided |
|
| 453.6 | g |
ground beef
|
|
| 79 | ml |
bread crumbs
dry |
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
onions
finely chopped |
|
| 355 | ml |
mushrooms
sliced |
|
Directions
In a bowl, mix THOROUGHLY ¼ cup soup, beef, bread crumbs, egg and onion.
Shape FIRMLY into 6 patties. In a skillet over medium-high heat, cook patties, a few at a time, until browned on both sides.
Spoon off the fat.
Stir in the remaining soup and mushrooms; return patties to skillet.
Reduce heat to low. Cover, simmer 20 minutes, or until done, turning patties occasionally.
