Salisbury Steaks With Gravy
An easy mushroom gravy adds to these comforting, family-style Salisbury steaks. Enjoy this budget-friendly comfort food!
Ingredients
- 1 can, 10 3/4 oz each condensed cream of mushroom soup, undiluted
- 1 tablespoon prepared mustard
- 2 teaspoons Worcestershire sauce
- 1 large egg
- 1/4 cup fine dry bread crumbs
- 1/4 cup finely chopped onions
- kosher salt and freshly ground black pepper, to taste
- 1 1/4 to 1 1/2 pounds ground beef
- 2 tablespoons olive oil
- 1/4 to 1/2 cup beef stock, unsalted or low sodium
- 1/2 teaspoon gravy browning sauce, such as Gravy Master or Kitchen Bouquet, optional
- fresh chopped parsley, for garnish, optional
Instructions
- In a large bowl, combine the condensed soup, mustard, and Worcestershire sauce; blend well. Set aside.
- In another bowl, lightly beat egg; add bread crumbs, finely chopped onion, salt, and pepper. Add 1 tablespoon of the soup mixture and the ground beef; mix well. Shape into 4 large patties.
- Heat the olive oil in a large skillet over medium-low heat. Brown the patties well on one side; turn carefully to brown the other side. They should be almost fully cooked. Drain off excess grease.
- Meanwhile, in a bowl, combine remaining soup mixture with 1/4 cup of stock, or enough to make a gravy consistency (more if you use 2 cans of condensed soup); add gravy browning sauce, if desired. Stir well.
- Pour the soup mixture over Salisbury steaks. Cover the skillet and simmer over low heat for about 10 minutes or until meat is cooked through. Remove the patties to a serving platter; spoon sauce over meat.
- Sprinkle with fresh chopped parsley if desired.
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