Simple Salisbury Steak
Submitted by mkb86uk
Classic Salisbury steak patties simmered in cream of mushroom soup with sliced mushrooms. Six ingredients, 50 minutes, and pure nostalgic comfort food the whole family loves.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
50 minThis is the Salisbury steak your mom made on a Tuesday night, and honestly, it still hits just as hard as you remember.
Ground beef gets mixed with a portion of the cream of mushroom soup, bread crumbs, egg, and onion, then shaped into firm patties and browned in a hot skillet.
The rest of the soup and a pile of sliced mushrooms form the gravy. Everything simmers together until the patties are cooked through and the sauce is thick and savory.
Serve over mashed potatoes or egg noodles and call the family to the table. This is weeknight comfort food at its most reliable.
Pro Tips
- Shape the patties firmly and a bit thicker than you think they should be. Loose patties crumble in the pan and fall apart in the gravy.
- Brown the patties in batches so they actually sear. Crowding the skillet drops the temperature and you’ll get gray, steamed meat instead of a nice crust.
- Spoon off the fat after browning before adding the soup. Skipping this step gives you a greasy gravy instead of a silky one.
- Mix a tablespoon of Worcestershire sauce into the remaining soup before adding it to the skillet. It’s not in the recipe, but it adds a savory depth that takes this from good to great.
Ingredients
Directions
In a bowl, mix THOROUGHLY ¼ cup soup, beef, bread crumbs, egg and onion.
Shape FIRMLY into 6 patties. In a skillet over medium-high heat, cook patties, a few at a time, until browned on both sides.
Spoon off the fat.
Stir in the remaining soup and mushrooms; return patties to skillet.
Reduce heat to low. Cover, simmer 20 minutes, or until done, turning patties occasionally.
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