So, if you were around during the 1950’s, this recipe will take you on a trip down memory lane.
Check out what my friends over at Mr. Food had to say about this recipe:
“Salisbury steak is a classic dish that has stood the test of time, and our recipe for Fifties-Style Salisbury Steak is one you’ll want to make a dinnertime staple. These seasoned, ground beef patties taste even better when smothered in saucy goodness, and served alongside creamy mashed potatoes!”
This recipe makes me wish I was alive during the 1950’s. I’m glad I get to experience it now!
Ingredients
1 (10-3/4-ounce) can condensed cream of mushroom soup, divided
1 pound ground beef
1/3 cup dry bread crumbs
1/2 cup finely chopped onion
1 egg, beaten
2 teaspoons chopped fresh parsley, plus extra for garnish (optional)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 cup milk
1 1/2 cups sliced fresh mushrooms
Instructions
In a large bowl, thoroughly combine 1/4 cup soup, the ground beef, bread crumbs, onion, egg, 2 teaspoons chopped fresh parsley, the garlic powder, and pepper. Shape into firm patties.
Coat a large skillet with cooking spray. Over medium-high heat, cook half the patties until browned on both sides. Remove from skillet and set aside; repeat procedure with remaining patties. Spoon off fat.
In same skillet, mix together remaining soup, the milk, and mushrooms, then return patties to skillet. Reduce heat to low, cover, and cook 20 minutes or until patties are cooked through and no pink remains, turning occasionally.
Garnish with parsley, if desired, and serve.
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Quick Tip: Serve this Salisbury Steak with a hefty scoop of creamy mashed potatoes.
Thank you to Mr. Food for this great recipe.
def. need Worchestire Sauce ! to me that makes IT !