Simple Salisbury Steak

Tonight the chef made a delicious pasta, with rigatoni, mixed with an egg, a bit of cream, Parmesan cheese, salt and pepper. I added a bit of fresh chopped tomato to mine, and enjoyed that too.

While looking for recipes today, I found this old favourite, which we haven’t had for quite a while. The recipe is from Campbell’s Quick & Easy Recipes, which promotes the use of Campbell’s products, but you can substitute products that you prefer.

Maybe the chef can add this recipe to the rotation someday, but skip the Brussels sprouts in the serving suggestion!

Simple Salisbury Steak

  • 1 can (10 3/4 oz) cream of mushroom soup
  • 1 lb ground beef
  • 1/3 cup dry bread crumbs
  • 1 small onion, finely chopped (about 1/4 cup)
  • 1 egg, beaten
  • 1 tbsp vegetable oil
  • 1-1/2 cups sliced fresh mushrooms (about 4 oz)
  1. In large bowl, mix thoroughly 1/4 cup soup, beef, bread crumbs, onion, and egg. Shape firmly into 6 oval patties of even thickness.
  2. In 10-inch skillet over medium-high heat, in hot oil, cook half of the patties until browned on both sides. Remove; set aside. Repeat with remaining patties. Pour off fat.
  3. In same skillet, combine remaining soup and mushrooms. Heat to boiling. Return patties to skillet.
  4. Reduce heat to low. Cover; cook 20 minutes or until patties are no longer pink, turning patties occasionally.

Serving suggestion: Serve Simple Salisbury Steak with steamed Brussels sprouts and carrots and fried potatoes. Garnish with parsley.

Makes 6 servings.

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