Salisbury Steak Sort Of

17E0850A-F56C-43F9-B08C-97DAAD7D9532I had a package of frozen ground beef in the freezer, to much to make one meal. Once you thaw it you have to use it, it can only go back in the freezer as a cooked product. Thing was what to make with it, needed meat sauce for spaghetti, to much for just that. So decided to make the meat sauce with half and use the other half for Salisbury Steak. Only problem was when I make it, I normally make it with mushrooms, no store trip, so find another way. Remember I had seen a recipe for it in an old Campbell’s Soup cookbook I have. So I dug out the cookbook and looked at the recipe, had the can of mushroom soup, couple of other things I didn’t. Like any recipe I see I just modified it to what I had. Turned out to be more like what you get in a restaurant than what is the normal Salisbury Steak I make. Actually like this recipe better because it is easier to make and reminded me of what I had in our local Salisbury House restaurant. Yes I will make it again this way because it was very good.

3/4 pound ground beef

1/2 cup bread crumbs

2 teaspoons Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon mustard powder

1 half onion diced coarsely

2 green onions chopped

1 can mushroom soup

3/4 cup of water

1/4 teaspoon kitchen banquet, this is a browning agent and is optional. I used it because I wanted the gravy to be brown rather than a cream colour.

Mix in a bowl ground beef, bread crumbs, Worcestershire sauce, mustard powder, 1 and 1/2 tablespoons mushroom soup, salt and pepper. Form the ground beef into 2 oblong patties, refrigerate for at least one hour. Mix mushroom soup and water together in a small bowl.

Preheat a frying pan on medium heat, brown the patties about 4-5 minutes per side. Remove to a plate and remove the fat from the pan. Add onions to the pan and cook for 3 minutes stirring often. Add the mushroom soup mix well then return the patties to the pan. Cover and reduce heat to simmer. Simmer for 15 minutes, turn the patties half way through cooking, the last minute of cooking add the green onions. Serve with mashed potatoes and a vegetable.

 

About Graham Stewart

This is me on a bad day.
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4 Responses to Salisbury Steak Sort Of

  1. A_Boleyn says:

    Very good idea. I came home with 3 lbs of lean ground beef yesterday. My go-tos include chili, meat sauce for pasta, quick beef stroganoff and, of course, hamburgers. I like the addition of the mushroom soup to the burger mixture as well as using the rest of the canned mushroom soup to make a gravy/sauce. I have a half pound of white button mushrooms … not enough for the beef stroganoff but I may split it between these salsbury steaks and the meat sauce. If I make that. 🙂

    Decisions, decisions.

    • If you have eggs I would use one it will hold the patties together better. Normally I use an egg but I didn’t have one.

      • A_Boleyn says:

        I made the recipe already. Didn’t need the egg. The 2 patties were HUGE after I’d I mixed up the meat etc. I kept dithering about reshaping to 3 patties but was lazy and decided to stick with the recipe. Guess my tummy is too much of a wuss to pack it all in. Ended up trimming 1/3 off each patty and making a third serving. 🙂

        Thank you for the great recipe.

  2. Pingback: Salisbury Steak a la Graham | Cooking is Fun … Really!!

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