Salisbury Steak
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 large egg, beaten1/3 cup dry bread crumbs2 cans (10.75 oz) cream of mushroom soup3/4 cup milk2 tbsp onion powder1 lb lean ground beef
In a small mixing bowl, combine egg, bread crumbs, onion powder and 1/4 cup cream of mushroom soup. Add ground beef. Mix well. Form mixture into 6 patties and brown both sides.
In seperate bowl mix milk with remaining soup. Add to pan, reduc heat and simmer, covered, for 15-20 minutes, until internal temperature reaches 165 deg. F.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SDSCHNAKENBERG.
In seperate bowl mix milk with remaining soup. Add to pan, reduc heat and simmer, covered, for 15-20 minutes, until internal temperature reaches 165 deg. F.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SDSCHNAKENBERG.
Nutritional Info Amount Per Serving
- Calories: 258.4
- Total Fat: 13.1 g
- Cholesterol: 81.2 mg
- Sodium: 770.1 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 0.4 g
- Protein: 20.7 g
Member Reviews
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MARIA_S
Do you have the original for large groups still? That would be wonderful to have. Great dish. - 11/12/08
Reply from SDSCHNAKENBERG (11/12/08)
My grandmother doesn't believe in recipes so this is all I have where she wrote down a small version for me. She does everything by memory, the general rule though is 1/4 to 1/2 pound of ground beef per person and multiply the rest of the ingredients accordingly.
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WANNABAFIT1
This was very yummy! I served it with some pasta and veggies. The whole family loved it and my kids asked for seconds! - 11/11/08
Reply from SDSCHNAKENBERG (11/11/08)
My usual entertaining guests can be very picky and even they love it. My husband asks for me to make a big batch on Sundays so he can have it for lunches throughout the week. Glad you all loved it!
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JIM*S_QUEENIE
Almost as good as my really fattening one!!! We need more recipes that cut down on the bad calories!!! - 11/12/08
Reply from SDSCHNAKENBERG (11/12/08)
I'm working on going through my recipe book that I've been adding to since I was 16 and changing what I can without ruining the wonderful tastes that I had finally reached with them. It's a rough and drawn out task but I'll post them as I perfect them.