SALISBURY STEAK
This recipe originated from a Cambell's Soup recipe for Salisbury Steak, but it has been modified from the original. LOL! I can never remember not to add the water into the soup mixture. It's automatic and I do it before I can stop myself. I have also used cream sherry in place of the burgundy wine. Mainly it depends on what I have on hand.
Provided by AcadiaTwo
Categories Meat
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix beef, bread crumbs, 1-can of French onion soup & egg together thoroughly.
- With damp hands, form oval shaped patties about 5" long and about 2.5" wide.
- (Forms 6 large salisbury steaks).
- In skillet on medium heat, add olive oil and brown patties on top and bottom.
- Remove from skillet and discard drippings.
- Preheat oven to 350°F.
- Add remaining cans of soup, burgundy wine, Worcestershire sauce, mustard & to skillet, stirring thoroughly.
- Add flour to cool water to dissolve it and then stir it into the skillet mixture.
- Heat until mixture is steaming.
- Slice onions in to rings.
- Place patties into a 4-quart baking dish and
- layer onions over the steaks.
- Then pour soup mixture from skillet over onions and bake covered for 30 minutes or until beef is cooked thoroughly.
- Enjoy! Yum.
Nutrition Facts : Calories 247.3, Fat 11.6, SaturatedFat 4, Cholesterol 56.2, Sodium 975.8, Carbohydrate 21, Fiber 1.9, Sugar 9.1, Protein 15
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