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| Easy Salisbury Steak |
An old comfort favorite. Ready in 30 minutes.
Salisbury steak is a dish I always loved.
Making the “real deal” is pretty time consuming–and TOTALLY worth it if you have time (click here for a great recipe from A Family Feast), but a lot of people don’t nowadays.
I’ve made the standard quickie version that used cream of mushroom soup and it’s very good. Always did that top-of-stove, but like everyone else, had trouble with the patties falling apart. It’s a very soft mixture.
But I wanted to try something a bit different, but still keeping to easy. So I figured I’d try golden mushroom soup because the flavor is excellent and I felt it would blend well with the flavor of the patties.
To counteract the softness, I used LESS soup in the meat. I think the original recipe calls for 1/4 cup or more. I reduced that.
To stop the meat from falling apart or breaking when browning on the stove top, I decided I’d do it oven style, and that was a good decision. The patties kept their shape and when the casserole dish is covered for at least half the cook time, they cook pretty quickly. Cover can stay on for the entire cook time, but you can also remove it for the last 10 minutes or so to evaporate some liquid if you want a thick gravy or to brown/crust slightly. It’s up to you.
Served with good ol’ mashed potatoes, this is comfort food at it’s best. Buttered noodles work well too, but remember to use very lean ground beef. I’d even recommend buying a piece of cheaper london broil and grinding it yourself if you have a food processor, Ninja or meat grinding attachment for a stand mixer. That way you control the fat.
Easy Salisbury Steak
Ingredients
- 1 lb very lean ground beef recommend 93%
- 3 slices white bread
- 10.5 oz condensed golden mushroom soup
- 2 tbsp milk
- 1 cup sliced mushrooms
- 2 tbsp finely chopped onion
- 2 tbsp milk
- 1 egg beaten
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp thyme optional
- 1/4 cup milk or up to 1/2 cup, as desired
- 1/2 tsp Gravy Master or Kitchen Bouquet optional
Instructions
- Preheat oven to 350 degrees F. Lightly spray a shallow 1.5 quart baking dish or a 11 x 7-inch baking dish.
- Using a food processor, Ninja or your hands, process sliced bread into small crumbs to make soft breadcrumbs. Place in a large bowl.
- Add the beaten egg, 2 tbs milk and 2 tbs of the condensed soup; stir well. Add the ground beef, onion, salt, pepper, garlic powder and thyme if using. Mix well. Shape into 4 "football" shaped patties about 1-inch thick; place in prepared pan.
- In a separate bowl, combine remaining soup concentrate, mushrooms, Gravy Master if using (this is merely for a richer color and not necessary for any flavor) and 1/4 cup of the milk. Stir until smooth. There is a range for the milk--the 1/4 cup is for thicker gravy, the 1/2 cup is for thinner gravy or if you just want more gravy (but it'll be thinner). Feel free to use more or less, but always start out with the lower amount.
- Pour the soup mixture evenly over the patties in the pan. Cover either with a lid or aluminum foil. I used a Corning Ware pan that had a lid, but foil will work just fine.
- Bake at 350 degrees F for about 30 minutes, or until patties are cooked all the way through and have an internal temperature of 160 degrees F.
- Serve with mashed potatoes or buttered noodles.
Nutrition
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| Easy Salisbury Steak |
