KITTENCAL'S SALISBURY STEAK

Kittencal's Salisbury Steak image

Provided by Kittencalrecipezazz

Categories Meat

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 17

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1 1/2 lbs ground beef
1 -2 tablespoon minced fresh garlic (or use 1 teaspoon garlic powder)
1 large egg, beaten
1/2 of a package dry onion soup mix (can use the whole 2-ounce package)
2 tablespoons Worcestershire sauce
1/4 cup milk
1/2 cup dry breadcrumbs (more if needed to hold the mixture together)
1/2 teaspoon fresh ground black pepper (optional)
1 medium onion, chopped
1 -2 tablespoon fresh minced garlic (optional, I like to add it in)
1 (10 ounce) can sliced mushrooms, drained
2 (10 1/2 ounce) cans low-sodium condensed cream of mushroom soup, undiluted (for more gravy use 3 cans)
1/2 of a package dry onion soup mix (I use Lipton's 2-ounce package)
1/4 cup grated parmesan cheese
2 -4 teaspoons Worcestershire sauce (optional)
1 teaspoon ground black pepper (or to taste)
1/4 cup 18% table cream (to thin if necessary)

Steps:

In a bowl mix together all ingredients for the burgers.
Shape into desired size patties.
Heat 1-2 tablespoons butter in a large heavy skillet over medium-high heat.
Brown the burgers for about 4-5 minutes on each side (the burger will be browned on the outside they do not have to be fully cooked as they will cook more in the gravy; remove to a plate.
Add in onion and saute for about 3 minutes scraping up the browned bits with a wooden spoon while stirring.
Add in fresh garlic and canned mushrooms; cook stirring for 1-2 minutes.
In a medium bowl, mix together cream of mushroom soup, 1/2 package dry onion soup mix, grated Parmesan cheese, Worcestershire sauce and black pepper; mix well to combine then add to the skillet and bring to a simmer over medium heat stirring.
Reduce heat to low and stir in the cream to thin out the gravy (if you prefer a very thick gravy omit the cream).
Place the burgers back then turn to coat with a spoon to coat the burgers with the soup mixture.
Simmer uncovered on low heat for 1 hour or even longer (I have simmered this for 2 hours on low heat, stirring occasionally, turning the burgers over a few time during cooking).
Serve with or over fries or mashed potatoes.