Salisbury steak deluxe

Yield: 6 servings

Measure Ingredient
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 tablespoon Prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon Prepared horseradish
1 \N Egg
¼ cup Dry bread crumbs
¼ cup Finely chopped onion
½ teaspoon Salt dash
1½ pounds Ground beef 2 Tbsp. oil
½ cup Water
2 tablespoons Chopped fresh parsley pepper

In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and ¼ cup of the soup mixture. Add beef and mix well. Shape into six patties. In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.

"This recipe is so good that I truly enjoy sharing it with others.

I've always like Salisbury steak, but I had to search a long time to find a recipe this tasty. It's handy, too, because it can be prepared ahead, kept in the refrigerator and warmed up later." - Denise Barteet

Serves: 6 From: "Reminisce" Magazine Posted by: Debbie Carlson - Cooking Echo From: Lisa Reeves --- Submitted By NICK LA ROCCA On 02-22-95

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