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Salisbury Steak

Salisbury Steak

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Kelly Berenger

Kelly Berenger

This recipe has been in my family for years. It's easy to cook, but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes. YUM!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 818 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
  2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
  3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
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Reviews

ALLY99
2813

ALLY99

7/13/2006

This turned out to be a pleasant surprise. Here are the changes I made to what is now my favorite dish. In the gravy, I used a can of French Onion soup as well as a can of Cream of Mushroom and a packet of Dry Onion Soup. I omitted the salt due to the high sodium content in the soups. I'm glad I did. I doubled the gravy except for the ketchup...kept it at 1/4 cup while doubling the rest. I also added a jar of mushrooms to the gravy. After browning each side of the patties (and yes, having them fall apart slightly), I transferred the patties to a foil-lined casserole dish, put the gravy on top, covered the dish, and cooked it at 375 for 45 minutes. I was worried the patties wouldn't get all the way done because they were pretty thick, but they turned out perfect!!! We had it with brown rice (and had just enough wonderful gravy to go along with it!) and steamed broccoli. This is a new favorite recipe for my husband and me.

sky.watch
1593

sky.watch

12/20/2006

I only rate a recipe if I make it as is, I don't think it is fair to make changes and then rate a recipe. So as-is this recipe is really good, 4 stars. The second time I made it I followed other reviewers advice and added Cream of Mushroom soup and sauteed onions and that made it 5 stars!

Serena
1152

Serena

10/31/2006

The "steaks" themselves were tasty (heavily altered with additional seasonings). My steaks held their shape quite well. I cooked 1/2 batch on the stove and another batch in the oven... preferred the taste of the stove cooked batch, but the oven cooked batch tasted good too. The great disappointment with this recipe was the sauce - it was horrible, to put it kindly! I followed the advice of others to drastically cut the ketchup - but it didn't do much for the flavor. It was far from authentic tasting. I had extra patties and no sauce (not that I would have used the sauce anyway) - the next day I decided to try using Liptons Mushroom and Onion soup mix for the gravy. I followed the package instructions for making gravy... DELICIOUS! It was hands down the best tasting sauce for salisbury steak and so simple to make. So, if you're craving an old cafeteria food favorite - don't waste your time with the recipe for the sauce - buy a box of Lipton Mushroom Onion soup mix and make the gravy with it - you won't regret it!

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