Salisbury Steak with Onion Gravy
This hearty main dish is a favorite at our house. It really warms you up. —Kim Kidd, New Freedom, Pennsylvania
Ingredients
- 1 egg
- 1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided
- 1/2 cup dry bread crumbs
- 1/4 teaspoon salt
- Pinch pepper
- 1-1/2 pounds ground beef
- 1 tablespoon all-purpose flour
- 1/4 cup water
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon prepared mustard
- 6 cups hot cooked egg noodles
- Chopped fresh parsley, optional
Reviews
Very good recipe. This was taken from Campbell's® 100 Best Recipes Cookbook. But Kim made a few minor changes.
The gravy was not a hit at my table. There are better ways to make it. Check other recipes, there are thousands out there
My husband loved this ! He gave it a 15 out of 10! He said it has true Salisbury steak taste
This was a miss for us. Sounded good and was simple to make, but the gravy had a weird taste and the meat was sort of mushy. I made it exactly per recipe.
Pretty nice, loved the gravy mixture really tastes fantastic.
This is an amazing recipe. It appeared in one of my Taste of Home recipe books and I started making it regularly. I also made this at my Church’s monthly food and yard sale. It was always a huge hit, and then men wanted it every month!!! I never had to double or triple the gravy and always had plenty, but it always went quickly whether it was at the house or at the church. I suggest you fix this steak, it is truly amazing!!!
The "Sweet" everyone is mentioning is obviously from the 8 GRAMS of SUGAR added to the Campbell's canned soup and the MSG, which is really just another sugar, or if you used Progresso, they only add 3 grams of sugar, but this soup has an off taste (TO ME). Since people seem to love the gravy and double it, I would suggest using Knorr packaged soup, as it makes 3 cups of gravy, but it has 9 grams of sugar, so... If you cook onions down enough, they are very sweet because: This reaction of breaking down larger sugars into single sugar molecules is what causes sautéed or caramelized onions to brown and develop a sweeter flavor. Heat causes the sugar molecules that make up polysaccharides (at top) to separate into monosaccharides (at bottom) in a process called pyrolysis. SO, it is gonna be sweet no matter what you do--even making your own soup ends up with the onions being sweet. Not sure sweet is something I want in a beef dish, but there are ways to minimize the sugar if you make your own soup, I guess. This, and Swiss Steak, basically the same dish cooked longer as you sub either cubed steaks or pounded steak for the hamburger, are both great dishes. Removing the EXTRA sugar seems like a good idea these days. (There is sugar in the catsup as well, of course, but you can get a brand with actual sugar instead of corn syrup if you look.)
This is my go-to recipe for salisbury steak. It is easy and delicious! My family loves it! I don't change a thing in the recipe and it turns out great every time. When my boys were teenagers I would double the recipe and there was never any leftovers. I serve it with noodles, spaetzle, or garlic mashed potatoes.
I suggest doubling the gravy
Very good! I think next time I will double the gravy as others suggested and maybe try it over mashed potatoes.