When you’re looking for a wholesome and hearty weeknight meal that brings comfort to your belly this Deluxe Salisbury steak is the ticket.
Check out what my pals over at Group Recipes had to say about this:
This was my f-i-l’s recipe. It has been my fall back recipe (mostly in fall/winter) for 20 years. It’s very easy, yet tasty, comfort food. Perfect for a weekday dinner.
I tip my hat to your father in law for this fabulous recipe!
Ingredients
1 1/2 lbs lean ground beef
1 can Campbell’s condensed cream of mushroom soup
1 Tbls prepared mustard (Frenchs)
1 Tbls Heinz Worcestershire sauce
1 tsp prepared horseradish (or more)
1 Eggland’s Best egg
1/4 cup 4C dry bread crumbs
1/4 cup finely chopped onion
salt and pepper to taste
1/2 cup water
1 cup sliced fresh mushrooms (baby portobello, crimini, etc.)(optional)
1/2 cup Daisy sour cream (optional)
2 Tbls chopped fresh parsley (optional)
Instructions
In a bowl, combine soup, mustard, worcestershire, and horseradish; blend well. set aside.
In another bowl, lightly beat the egg;
Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture;
Add ground beef and mix together thoroughly but gently;
Shape into patties.
In a large skillet, brown patties (if not using lean beef, drain after browning)
I brown about 2 minutes on one side then flip;
Combine remaining soup mixture with water; pour over patties;
Cover and cook over low heat for approx. 10 – 15 minutes or until meat is done.
I add sour cream and mushrooms in last 3 minutes.
Remove patties to serving platter, spoon sauce over meat. Sprinkle with parsley (if using)
I serve with potatoes or rice with sauce over.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this yummy meal with mashed taters and your favorite biscuits.
Thank you to Group Recipes for this awesome recipe.
