Been feeling a bit under the weather the last few days, so my weekly post is late. Doing somewhat better today though, so time to get this out here.
This Salisbury Steak recipe is one of my favorite go to ground beef recipes when I want something a little bit different. It only requires ten ingredients, not counting salt and pepper, and you probably have most, if not all, of them on hand already. With some foil in the baking dish it won’t be terribly messy either, which is always a bonus. 🙂
As you can see in the picture, I usually serve these with my Roasted Rainbow Veggies which makes for a warm and hearty meal for those cold fall and winter evenings. I’ve served this combination to company before and it was well received.
While this is easy to make, it’s not exactly quick, though it will be on the table in less than an hour. The ground beef has to be mixed with the other steak ingredients and formed into patties, browned on both sides, and placed in your baking dish.
The remaining ingredients get mixed up and poured over the browned patties. The sauce turns into a nice gravy to serve over the steaks. 🙂
- 1 (10.5 ounce) can condensed French onion soup
- 1 1/2 pounds ground beef
- 1/2 cup dry bread crumbs
- 1 large egg
- 1/4 cup diced onion
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tablespoon flour
- 1/4 cup ketchup
- 1/4 cup water
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground mustard
- Preheat oven to 400 degrees F. Line a 9" x 13" baking dish with foil.
- In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, onion, and seasonings. Divide into 6 equal portions and shape into patties.
- In a large skillet over medium-high heat, brown both sides of patties. Place side by side in baking dish.
- In a small bowl, blend flour and remaining soup until smooth. Mix in remaining ingredients. Pour over patties.
- Cover dish with foil. Bake for 15 to 20 minutes.
- Serve with extra sauce from the pan spooned on top.
- Leftovers can be frozen and reheated in the microwave. Thaw in refrigerator before reheating.
Please let me know in the comments what you think of this recipe. 🙂