Salisbury Steak in Onion Gravy
Serve as an open-faced sandwich or with mashed potatoes. Add a salad and steam-in-the-bag peas.
INGREDIENTS | SERVES 6–8
- 1 10 ¾-ounce condensed onion soup
- 1 ½ pounds lean ground beef
- ½ cup dry breadcrumbs
- 1 large egg
- Salt and freshly ground pepper to taste
- 1 tablespoon all-purpose flour
- ¼ cup ketchup
- ¼ cup water
- 1 teaspoon Worcestershire sauce
- ½ teaspoon prepared mustard
In a bowl, mix together half of the soup with the beef, breadcrumbs, egg, salt, and pepper.
Shape into 6 or 8 patties.
Add the patties to a deep 3 ½-quart nonstick skillet or electric skillet; brown on both sides over medium-high heat, then pour off any excess fat.
Mix the remaining soup together with the remaining ingredients. Pour over the patties.
Cover and simmer on low heat, stirring occasionally, for 20 minutes, or until the meat is cooked through and the gravy is thickened.
All-in-One Salisbury Steak Dinner
After you brown the meat patties, remove them from the pan and add a thawed 12-ounce package of frozen hash brown potatoes to the skillet. Place the meat on top of the potatoes and cook according to the directions in step 3. Add a thawed 12-ounce package of frozen baby peas, cover, and cook for an additional 5 minutes, or until the peas are heated through.