My family (except for the vegetarian) has always loved salisbury steak but I'm not fond of the prepackaged, frozen variety. This recipe is so easy and tastes much better than the frozen type.
SALISBURY STEAK
Ingredients:
10 3/4 oz can cream of mushroom soup
1 pound ground beef
1/3 cup dry bread crumbs
1 small onion, chopped
1 egg, beaten
1 Tbsp. vegetable oil
1 1/2 cups sliced mushrooms
*****
In large bowl mix 1/4 of soup, ground beef, bread crumbs, onion and eggs. Shape firmly into 6 patties.
In large bowl mix 1/4 of soup, ground beef, bread crumbs, onion and eggs. Shape firmly into 6 patties.
In a 10" skillet over medium-high heat, cook patties in hot oil until browned on both sides. Remove patties from skillet and drain fat.
In same skillet combine soup and mushrooms. Heat to boiling.
Return patties to skillet. Reduce heat to low, cover and cook for 20 minutes or until patties are no longer pink. Stir sauce occasionally.
The gravy from the Salisbury Steak goes very well with these loaded mashed potatoes:
LOADED MASHED POTATOES
Ingredients:
½ cup onions, diced
1 garlic clove, crushed (or minced)
½ Tbsp olive oil
2 lbs potatoes, cut into 4 – 6 pieces each
½ cup sour cream
1 cup cheddar cheese, shredded
3 Tbsp butter or margarine
2 Tbsp milk
salt and pepper to taste
*****
Bring a large pot of water to boil and add the potatoes. Boil until tender (about 20 minutes).
Heat olive oil in a small skillet and sauté onions and garlic until tender.
Preheat oven to 350 degrees. Grease 2 qt casserole dish.
Drain potatoes and place in large bowl to mash. Add onion mixture, sour cream, ½ cup cheese, butter, milk and salt / pepper to potatoes as mashed. Spoon potatoes into a greased casserole dish. Top with remaining cheese.
Bake for 8 – 10 minutes, until cheese is melted.
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