Yield: 6 servings
|1 can||(10 3/4 oz.) condensed cream of mushroom soup, undiluted|
|1 tablespoon||Prepared mustard|
|2 teaspoons||Worcestershire sauce|
|1 teaspoon||Prepared horseradish|
|¼ cup||Dry bread crumbs|
|¼ cup||Finely chopped onion|
|½ teaspoon||Salt dash|
|1½ pounds||Ground beef 2 Tbsp. oil|
|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