Salisbury Steak

It's 21 degrees outside and I must be craving "comfort food", but I always am. Dear heavens how I love Mr. Campbell for creating canned soups for cooking. A can of mushroom soup provides a creamy substitution for the old-fashioned gravy that usually accompanies this "chopped steak". That's what you call hamburger when you want to fancy it up.

Serve these savory patties with plenty of mashed potatoes or hot cooked rice to soak up every bit of the mushroom gravy. These are quick and easy - one pan, and comfort food at it's best.

Salisbury Steak
6 servings
Printable Version

1 (10 3/4 ounce) can beefy mushroom soup, divided
1 1/2 pound ground chuck
1 large egg, beaten
1/2 cup fine, dry bread crumbs (store bought is fine)
1/4 cup finely chopped onion
1/8 teaspoon freshly ground black pepper
1/4 cup water

Combine 1/4 cup soup, ground chuck, and next 4 ingredients, mixing well. Divide meat mixture evenly into 6 portions. Shape each portion into a 1/2-inch -thick patty.

Cook patties in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned.

Combine remaining soup and water, stirring well. Pour soup mixture over patties; cover, reduce heat, and simmer 20 minutes. Serve immediately.