Salisbury Steak with Onion Gravy

From Taste of Home Cookbook, Submitted by Kim Kidd, Freedom, Pennsylvania

Photo by Jamie L.
Adapted from tasteofhome.com

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    Eggland's Best Egg

  • 1

    can (10-1/2 ounces) condensed French onion soup, undiluted, divided

  • 1/2

    cup dry bread crumbs

  • 1/4

    teaspoon salt

  • Pinch pepper

  • 1-1/2

    pounds ground beef

  • 1/4

    cup water

  • 1/4

    cup ketchup

  • 1

    teaspoon Worcestershire sauce

  • 1/2

    teaspoon prepared mustard

  • 1

    tablespoon all-purpose flour

  • 2

    tablespoons cold water

  • 6

    cups hot cooked egg noodles

  • Chopped fresh parsley, optional

Directions

1. In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into six oval patties. 2. In a large skillet, brown patties over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160° and juices run clear. Remove and set aside; drain. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil. 3. Return patties to the skillet. Reduce heat; cover and simmer for 15 minutes or until heated through. Combine flour and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy with noodles. Garnish with parsley if desired. Yield: 6 servings.

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