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Salisbury Steak Deluxe Recipe

Salisbury Steak Deluxe Recipe photo by Taste of Home

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This recipe is so good that I truly enjoy sharing it with others. I've always liked Salisbury steak, but I had to search a long time to find a recipe this tasty. It's handy, too because it can be prepared ahead, kept in the refrigerator and warmed up later.

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Salisbury Steak Deluxe Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish
1 egg
1/4 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon salt
Dash pepper
1-1/2 pound ground beef
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1 to 2 tablespoons canola oil
1/2 cup water
2 tablespoons chopped fresh parsley

Directions

In a small bowl, combine the soup, mustard, Worcestershire sauce and horseradish. Set aside. In another bowl, lightly beat the egg. Add the bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Crumble beef over mixture and mix well. Shape into six patties.
In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is no longer pink and a thermometer reads 160°. Remove patties to a serving platter; serve sauce with meat. Sprinkle with parsley. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 319 calories, 20 g fat (7 g saturated fat), 113 mg cholesterol, 706 mg sodium, 9 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Salisbury Steak Deluxe in Reminisce January/February 1994, p51

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Salisbury Steak Deluxe

Salisbury Steak Deluxe

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(11-14) of 14 reviews

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Reviewed on Oct. 27, 2011 by Lori35_IA

This recipe is the BEST! Husband loves it & it's so easy. Read directions first!! Use a good quality hamburger & press patties firmly before browning & mine have never crumbled. I usually make 8 patties as we like them smaller. Gravy is awesome also.

Reviewed on Sep. 13, 2011 by gertegan

This recipe rocked. Yeah, the patties fell apart a bit during browning, but I'm notorious for flipping too early. I'll try letting them brown a little longer next time. Excellent!

Reviewed on Jul. 07, 2011 by Adkins30810

I disagree w/ "trancebaby". I've made this recipe several times. The first try I did have trouble w/ the patties falling apart during the browning process...BUT...I took note of it and just let the patties brown a bit longer on each side every other time I attempted afterwards. I haven't had trouble w/ it since. This is a DELICIOUS, QUICK, AND EASY recipe and our family loves it!!!

Reviewed on Jun. 13, 2011 by trancebaby

This recipe is a troublesome. I have tried it twice. Unfortunately, the patties tend to fall apart during the browning process, even with the binding agents (egg + bread crumbs). As a last resort, I tried adding more bread crumbs on the top, and also dipping the patty in bread crumbs. Alas, the patty still crumbles. Poor choice for Salisbury Steak. Don't waste your time. If you make this recipe, consider reducing the amount of liquids present in the meat mixture.

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