Salisbury steak: Difference between revisions
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Prep time: 20 minutes<br> | Prep time: 20 minutes<br> | ||
Cook time: 20 minutes<br> | Cook time: 20 minutes<br> | ||
Servings: 4<br> | |||
==Ingredients== | ==Ingredients== | ||
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==Directions== | ==Directions== | ||
#In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. | #In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. | ||
#Shape into | #Shape into 6 oval patties. | ||
#In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. | #In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. | ||
#In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. | #In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. | ||
#Cover, and cook for 20 minutes, stirring occasionally. | #Cover, and cook for 20 minutes, stirring occasionally. | ||
Revision as of 23:39, 6 June 2019
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4
Ingredients
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder
Directions
- In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
- Shape into 6 oval patties.
- In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
- In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet.
- Cover, and cook for 20 minutes, stirring occasionally.
