Salisbury Steak
Salisbury Steak accompanied by a flavorful onion sauce constitute a time-honored culinary formula within my family’s repertoire, spanning several years. The preparation process is straightforward, yet the resultant flavor profile belies the minimal time investment. As a customary practice, I often generate a surplus of the delectable sauce for the purpose of adorning mashed potatoes.
Ingredients
- 1 ½ pounds ground beef
- 1 (10.5 ounces) can of condensed French onion soup
- ½ cup dry bread crumbs
- 1 egg
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- ¼ cup ketchup
- ¼ cup water
- 1 tablespoon Worcestershire sauce
- ½ teaspoon mustard powder
Method for Making Salisbury Steak
Step 1
Incorporate ground beef, 1/3 cup of condensed soup, bread crumbs, egg, salt, and black pepper within a spacious bowl, and proceed to mold the mixture into six oblong patties.
Step 2
Elevate the temperature of a generously sized skillet to medium-high levels; introduce the patties into the skillet, allowing them to sear and attain a desirable brown hue on both surfaces. Subsequently, eliminate any excess rendered fat.
Step 3
Blend the remaining quantity of soup with flour in a diminutive bowl, exerting care to achieve a seamless mixture. Integrate ketchup, water, Worcestershire sauce, and mustard into this blended concoction. Disperse this composite soup amalgamation over the patties present within the skillet. Cover the skillet, facilitating a cooking duration of 20 minutes, punctuated by periodic stirring.
