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Salisbury Steak Deluxe

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. —Denise Barteet, Shreveport, Louisiana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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 large 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


  • 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 until meat is no longer pink and a thermometer reads 160°, 10-15 minutes. Remove patties to a serving platter; serve sauce with meat. Sprinkle with parsley.
Nutrition Facts
1 each: 319 calories, 20g fat (7g saturated fat), 113mg cholesterol, 706mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 25g protein.


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Average Rating:
  • joni
    Jul 21, 2020

    This was excellent! I made it with Dijon mustard and did put an additional egg in the meat mixture and sprayed veggie oil in pan instead of oil, but I also used 80/20 meat. Awesome, my guys loved it and we are having it again tonight!

  • Docsbob
    Jul 17, 2020

    Taste was very good. My patties fell apart though. Although I didn't take much time forming them. So, not sure if it was my technique or if the recipe needs a little more binding agent. But, very yummy.

  • Lisa
    Jun 29, 2020

    Delicious! Homey and the kids love it. I added garlic just because I love it so much as well as sauteed mushrooms to sneak a veggie in it! Thank you!!

  • KathyCooks1943
    May 27, 2020

    Just tossed out all my salisbury recipes including mine. Watched my son eat two patties. He never did that. This recipe is truly the best. The only thing I would do differently is to add a little more breadcrumbs. They were a little delicate. We really enjoyed dinner tonight.

  • Donna
    May 24, 2020

    We skipped the mushroom soup, substituted with cream of chicken and left out the horseradish. It was good, we usually make our salisbury and swiss steak with tenderized round steak, but enjoyed it with burger too

  • Adele
    May 24, 2020

    To PAMELA: you might consider replacing the cream of mushroom soup with cream of celery soup, or perhaps cream of onion soup if you can get it. HTH.

  • meledstick
    Oct 30, 2019

    Deborah, dear, when was this in an Eggland's Best ad? This recipe was in the inaugural issue of Taste of Home in 1993, so 26 years ago. I still have my well-used copy, so don't think this was an "Eggland's Best Original" recipe! Have been making this for that many years and it's one of my husband's favorites.

  • Kathy
    Aug 26, 2019

    Love the recipe, a keeper, and a hit with guests. After making the original recipe, I made a few tweeks per individual taste. Omitted the horseradish, reduced mustard to one teaspoon, added a clove of grated garlic (large) - put part in the meat mixture the rest added to sauce. I omitted the water and used light cream for the sauce (didn't have milk). Using light cream or milk, if preferred, the sauce rich and creamy, while can be thinned with a splash of water if too thick to one's liking. The hint of mustard gives the recipe its flavorful twist. Served the sauce over noodles, a definite hit with those whom have tried it. Thanks for another great recipe.

  • tsuop
    Aug 15, 2019

    Yuck!! The dreaded mushroom soup. Can't anyone cook w/out it?? It's awful on it's own

  • tptaylor13
    Aug 15, 2019

    Have made this recipe for years. Great flavor! One of my family's favorites! Adding an extra egg and browning with less or no oil seems to help them not to crumble as much.