Home-Style Salisbury Steak

This week has been kind of a busy one, so I haven’t had as much time to devote to my blog as I would like.  But it would be completely remiss of me if I didn’t at least take the time to share the recipe for one of my all-time favorite comfort foods.  Salisbury steak is one of those foods that has many variations, and everyone has a favorite way of making it.  Well, this is mine, and I hope y’all will give it a try 🙂

First, mix together all your pattie ingredients.

Shape the meat mixture into patties, then brown them in a large skillet.

Remove them, and set them aside.  Now, add the onion to the skillet.  Make sure you leave all the browned bits in the pan, that’s flavor!

Once they’ve begun to soften, sprinkle over the flour.

Add the beef broth and cream of mushroom soup.  Generally, I try avoid canned soups and those kinds of “convenience” products, but I’m okay with taking the shortcut route once in a while.   

Add the patties back to the skillet.  Put the lid on and let it simmer away for 15 minutes.

Time to eat!  The green beans are optional, but mashed potatoes are a MUST with salisbury steak. 

 

Home-Style Salisbury Steak

Ingredients:

  • 1 lb lean ground beef
  • 1/4 cup breacrumbs
  • 1 egg
  • 1/2 tsp EACH seasoned salt, onion powder, garlic powder
  • 1 medium onion, sliced 
  • 2 Tb flour
  • 1 cup beef broth
  • 1 can cream of mushroom soup

Directions:

Mix together the ground beef, breacrumbs, egg, and seasonings.  Form into patties.  Cook in a large skillet until browned on both sides.  Remove and set aside.

Add sliced onion to the pan, and cook until it begins to soften.  Sprinkle over the 2 Tb flour.   Stir and cook for 1 minute. 

Stir in the beef broth and cream of mushroom soup.  Add the patties back to the pan.  Cover and simmer for 15 minutes.  Serve with mashed potatoes.

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6 Comments

Filed under Beef, Stove-Top Meals

6 responses to “Home-Style Salisbury Steak

  1. yOU ARE SUCH A GOOD COOK. i CANNOT WAIT FOR YOU TO COME VISIT US AND MAKE DINNER FOR US. tHAT WOULD BE NICE. wE HAD LARGE SWEET ONIONS IN THE GARDEN LAST YEAR AND THEY ARE VERY GOOD IN EVERYTHING. THE NEW ONES ARE SPOUTING NOW AND i CAN HARDLY WAIT.

  2. To save on calories, I use Canned skim milk instead of mushroom soup. Just read on the fat free powdered milk box that you can mix it thick (Less water) and it makes a creamy mix for many dishes.
    We love your recipes and stories about them. Love you

  3. wow, sounds so delicious…love to try it someday! happy Sunday!

  4. MMMM… this will be a big hit in our house for sure! The flavors are reminiscent of stroganoff, but this looks much easier, and much faster! And I am planning a mad dash to the cupboards to see if I’ve got the ingredients!

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