Easy Salisbury Steak
Recipes » Main Dish » Meatloaf
This family favorite is wonderful served with Garlic Mashed Potatoes, Hot cooked wide egg noodles, or hot cooked rice. Steamed broccoli, green beans or asparagus make a wonderful veggie option to go along side.
"Yummy, my first time trying to make Salisbury Steak. I'm allergic to mushrooms, so I substituted cream of celery soup for the cream of mushroom and I made a packet of brown gravy with beef broth (not water) to substitute the golden mushroom soup. Yummy! Served this with steamed brocoli and mashed potatoes. Thanks!"
- Linda.barnes241Cuisine: AmericanMain Ingredient: Beef
83% would make again (reviews)
86 people want to try | 137 have favorited
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Notes Ingredients
Easy Salisbury Steak Preparation
Preheat oven to 350 Degrees F.
In large mixing bowl, combine ground beef, dry bread crumbs, egg and onion soup mix. Using hands, mix thouroughly. Form into 6 patties.
Heat grill or skillet to Med-high heat, cook meat patties four minutes on one side, flip over and cook another four minutes. Transfer to a 2 quart baking dish.
In medium mixing bowl, whisk together the condensed soups and water. Pour over meat patties in baking dish. Bake 30 to 40 minutes, or until bubbly and meat thermometer inserted into center of a patty reads at least 160 Degrees F.
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Easy Salisbury Steak Reviews
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I made this last night, and my husband is already requesting it again. So EASY! Very GOOD!!!!
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Ease to prepare. I added worcestershire sauce.
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Yummy, my first time trying to make Salisbury Steak. I'm allergic to mushrooms, so I substituted cream of celery soup for the cream of mushroom and I made a packet of brown gravy with beef broth (not water) to substitute the golden mushroom soup. Yummy! Served this with steamed brocoli and mashed potatoes. Thanks!
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Husband really liked this. Moist and doesn't taste anywhere near as prefab as you think it's going to when you're making it. Served with salad and hot buttered noodles with parmesan cheese.
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Pre-Cooking in the skillet before baking helps to cut down on the fat that cooks out of the meat so that you don't have to skim it off the gravy. Just transfer to a serving dish, gravy on the side or in same dish. [I posted this recipe.]
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