Salisbury Steak 1 (10 ¾ oz) can beefy mushroom soup, divided (I use canned beef broth) 1 ½ lbs ground chuck 1 egg, beaten ½ cup fine, dry breadcrumbs (store bought) ¼ cup finely chopped onions 1/8 tsp pepper ¼ cup water Combine ¼ cup soup, ground chuck, and next 4 ingredients, mixing well. Divide meat mixture evenly into 6 portions. Shape each portion into a 1/2 –inch patty. Cook patty in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Combine remaining soup and water, stirring well. Pour soup mixture over patties; cover, reduce heat, and simmer 20 minutes. Serve immediately. Yield: 6 servings. |
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