Wednesday, November 2, 2011

Salisbury Steak

I have maybe a half dozen or so recipes that I fall back on with regularity when I want something tasty but relatively inexpensive, and one of those dishes for me is Salisbury steak.  This is not true steak, but dressed up ground beef, purportedly developed during leaner times when home cooks needed  one more delicious way to serve the less costlier hamburg.  Another source says this dish was created by a Dr. Salisbury as part of a low carbohydrate diet.  Whatever the history, we enjoy this flavorful, filling dish.  For us, it's kind of a special family meal, but I certainly wouldn't hesitate to serve this to friends who are like family. A pound and a half of hamburg easily serves and satisfies six people.

Salisbury Steak

1 10.5-ounce can of condensed French onion soup, divided
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder

In a large bowl, combine the ground beef with 1/3 cup of condensed onion soup (reserving the remainder for the gravy), bread crumbs, egg, salt and pepper.  Shape into 6 oval patties.

Brown both sides of  the patties in a  skillet large enough that the patties are not crowded.  Remove from pan and drain off the excess fat.  Put browned patties back into the skillet.

In medium bowl, combine the remaining onion soup and flour and mix until smooth.  Mix in the remaining gravy ingredients and pour the mixture over the patties.  Cover and cook for 20 minutes, occasionally stirring the gravy, being careful not to break the patties.

My Notes:  For us, the recipe as written does not provide nearly enough gravy.  I didn't do it for the photograph, but waited until after the picture taking was done to add lots of gravy to my mashed potatoes, smiles. I buy two cans of condensed French onion soup, using the 1/3 cup required for the hamburg, and using the remainder, plus one entire can for the gravy, and doubling the rest of the ingredients.  You may or may not want to reduce the mustard (I use yellow prepared mustard, like the kind you'd use on hot dogs), ketchup, and Worcestershire, because, as I mentioned, the sauce is quite flavorful and could be deemed too piquant for those who like subtler tastes.


  1. Delicious. I can taste and smell it from here! lol I'm with you on the gravy ;-)

  2. I have not made this in quite a while....yours looks delicious. Thanks for reminding me that I need to make this again!!!!

  3. It doesn't happen often, but I literally salivated when I saw this photo. This is truly our kind of comfort food!!

  4. Wonderful comfort food..but Katy I want to see your gravy smothered potatoes:)

  5. Oh Katy, I've missed your recipes so much since I've been away from my blog this summer.
    This dish is comfort food at its best! My husband and I love salisbury steak. And yes, more gravy is a must with mashed potatoes. :)

  6. I have never made Salisbury Steak, but now I want to make it. Sure does look good. Thanks.

  7. When I was in school we were served something called salisbury steak, that looked questionable at best. This however looks scrumptious! Thanks for sharing :)

  8. mmm, i don't know that a plate has ever looked so inviting. i just love dinners like this.

  9. I use this same recipe! It's great, isn't it?

  10. I cannot remember the last time I enjoyed Salisbury steak. This looks delicious. I think I am developing a craving. A very comforting classic American meal.


  11. It has been years since I have made salisbury steak and I think, it is time to jump in and make it again.

    Thanks Katy.

  12. This is a meal that would make my hubby so so happy.

  13. I never was quite able to document the story of Dr. Salisbury and his "steak." However, Katy, I must say, that is one healthy looking serving of deliciousness that I for one wish I could sink my teeth into right now!!!

    That's what I get for being away so long, hunger pangs:)

    Thank you so much for sharing...


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