posted by Terra80 01-19-101 7:40 AM
Salisbury Steak
2 cans french onion soup (undiluted)
1 1/2 lbs. ground round
1/2 cup fine dry bread crumbs
1 egg, lightly beaten
2 Tbl. onion, minced
2 Tbl. green pepper, minced
salt and pepper to taste
2 Tbl. flour
1/4 cup ketchup
1/4 cup water
3/4 tsp. Worcestershire sauce
1/4 tsp. mustard
In bowl, combine 1/3 cup soup with ground round, bread crumbs, egg, onion, green pepper, and salt and pepper. Shape into 6 patties.
In large skillet, brown patties. Remove and drain off fat. Gradually blend flour into remaining soup, mixing til smooth. Add remaining ingredients, blending well. Add to skillet and heat to boiling, stirring to loosen any brown bits. Cover and cook on low 5 minutes, stirring occasionally.
Add patties to gravy in pan. Cover and simmer 15 minutes.
Salisbury Steak Deluxe
1 can cream of mushroom soup
1 Tbl. prepared mustard
2 tsp. Worcestershire sauce
1 tsp. prepared horseradish
1 egg
1/4 cup dry bread crumbs
1/4 cup finely chopped onions
1/2 tsp. salt
pepper to taste
1 1/2 lbs. ground beef
2 Tbl. oil
1/2 cup water
2 Tbl. chopped parsley
In a bowl, combine soup, mustard, Worcestershire and horseradish; blend well. Set aside.
In another bowl, lightly beat egg. Add bread crumbs, onion, salt and pepper and 1/4 c. of soup. Add beef and mix well. Shape into 6 patties.
In large skillet, brown patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or til meat is done. Remove patties to serving platter; spoon sauce over meat. Sprinkle with parsley. Serves 6
Source: "Reminisce Magazine" posted by: Debbie Carlson