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Salisbury Steak Deluxe Recipe

Salisbury Steak Deluxe Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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
  • 1 to 2 tablespoons canola oil
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley


  • 1. 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.
  • 2. 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 each: 319 calories, 20g fat (7g saturated fat), 113mg cholesterol, 706mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 25g protein

Reviews for Salisbury Steak Deluxe

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Reviewed Jul. 20, 2015

"This recipe hit the "homestyle" meal spot! We used ground bison instead and it was a little crumbly (probably due to the leaner meat). The gravy was delicious. We also served with some fresh mashed potatoes and sauteed vegetables. The perfect country-style meal!"

Reviewed Feb. 16, 2015

"My Family loves this recipe. It does crumble a lot, but I have been trying to fix that. I've made it exactly as is and think the horseradish adds additional flavor."

Reviewed Dec. 14, 2014

"I will definitely make this again. I made a couple of minor changes, but basically followed the recipe. I used cream of onion soup since I don't like mushrooms. I didn't have any horseradish, but I think it would have upped the flavor so I will use it next time. I also forgot the parsley. I don't think that affected the flavor but it would have made it more attractive. The sauce was very good. I like the idea of adding sauted onions, too. I would definitely make more sauce if serving with mashed potatoes. Some of my patties broke a little, but they mostly held together. Maybe the thickness of the patties makes a difference."

Reviewed Apr. 14, 2014

"This is an excellent recipe. I sauteed sliced onions before adding the patties to brown. If you're in a hurry, cook cubed steak patties and onions in the soup mixture."

Reviewed May. 29, 2013

"Gonna dub it 'Crumbled Salisbury Steak". Gravy is good. No stars to click on."

Reviewed Feb. 19, 2013

"I have been making this one for years. Hannah May loves it."

Reviewed Aug. 18, 2012

"Loved this recipe! I am not a fan of horseradish so I left it out. It was excellent! Thanks!"

Reviewed May. 25, 2012

"Made this for years with your German Potato Salad. My family loves it!"

Reviewed Apr. 19, 2012

"The first word out of my husband's mouth was "keeper". I doubled the sauce and served it with mashed potatoes. It made a good gravy. I didn't have any trouble with the patties breaking. A couple of them cracked but held together. Will be making this again."

Reviewed Apr. 13, 2012

"The best and yummiest Salisbury Steak recipe. So easy to make! I usually double the recipe and freeze portions for an easy dinner... Freezes well and tastes just as great. Definitely use better quality meat to reduce the "crumbling"."

Reviewed Apr. 12, 2012

"I saw the ratings on this Recipe already & tried it for dinner tonight. I thought it was very good, but a little too mustardy (used regular/yellow mustard) for us. I added about 2 heaping tablespoons of Sour Cream to the sauce & dried Dill Weed. Also, added Dill Weed

to the meat mixture too. I used homemade, soft Bread Crumbs (white & whole wheat) & added until it felt right. The Patties did not break up. I fried them slowly in a little Olive Oil & a little Margarine. I was very pleased with the outcome!!!!"

Reviewed Apr. 11, 2012

"I, too, had trouble with the patties falling apart. They stayed together better after I worked the meat more and browned them more slowly...I was making enough for 45 (with 80/20 ground beef) so had time to experiment. Great flavor and very well received by all."

Reviewed Feb. 10, 2012

"great flavor"

Reviewed Dec. 1, 2011

"I have tried several recipes & this is the best. If I have extra mushrooms, I add to the gravy mix."

Reviewed Nov. 20, 2011

"I didn't have trouble with the patties falling apart either. Maybe you shouldn't use hamburger that is too lean - try 85% hamburger. Handle them gently when flipping. Tasty, easy recipe for a busy weeknight dinner. I doubled the amount and froze half for an easy dinner on a night I don't feel like cooking."

Reviewed Oct. 27, 2011

"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 Sep. 13, 2011

"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 Jul. 7, 2011

"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 Jun. 13, 2011

"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."

Reviewed Jan. 19, 2011

"We love this recipe. I added sliced mushrooms with the water to the soup mixture."

Reviewed Jan. 13, 2011

"The steaks were great but next time I will make a brown gravy."

Reviewed Nov. 26, 2010

"I love this dish and so does my family. I add fresh mushrooms to the sauce while it's heating. awesome!"

Reviewed Nov. 14, 2010

"I have made this many times and my Husband and five boys just love it. Super easy to make too!!! It's great served with green beans and a loaf of fresh baked bread."

Reviewed Oct. 23, 2009

"Very good and super easy! My husband wants this several times a month now!"

Reviewed Oct. 15, 2009

"This dish had great flavor."

Reviewed Oct. 3, 2009

"Very easy to make."

Reviewed Sep. 15, 2009

"Really good and easy to make. I will definitely make it again."

Reviewed Apr. 18, 2009

"very easy, husband loves it!"

Reviewed Sep. 25, 2008

"Very good and easy recipe. Has such good flavor!"

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