Salisbury Steak Recipe #9965
This delicious recipe, from Taste of Home, has become one of my freezer staples.
by Laura Bruce
17 min |
SERVES 6
- 1 egg
- 1 (10 1/2 ounce) can condensed French onion soup, undiluted,divided
- 1/2 cup dry breadcrumbs
- 1/2 teaspoon salt
- 1 pinch pepper
- 1 1/2 lbs ground beef
- 1 tablespoon all-purpose flour
- 1/4 cup water
- 1/2 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon prepared mustard
- 6 cups hot cooked egg noodles
- chopped fresh parsley (optional)
- In a large bowl, beat egg.
- Stir in 1/3 cup of soup, bread crumbs salt and pepper.
- Add beef; mix gently.
- Shape into six oval patties.
- Brown in a skillet over medium heat for 3-4 minutes on each side.
- Remove and set aside; discard drippings.
- In the skillet, combine flour and water until smooth; add the ketchup, Worcestershire sauce, mustard and remaining soup; bring to a boil.
- Cook and stir for 2 minutes.
- Return patties to skillet.
- Cover and simmer for 15 minutes or until meat is no longer pink.
- Serve patties and gravy over noodles.
- Garnish with parsley if desired.
- Serves 6.
- To freeze, freeze the meat patties in the gravy.
- Don't freeze with the noodles, (cook the noodles fresh when serving).
- Use a plastic zipper freezer bag and squeeze out all the excess air before sealing.
- Or freeze in plastic containers, filled to within 1/2 inch of the top.
- To serve, defrost then reheat in the microwave until hot.
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5 stars