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Simple Salisbury Steak

Fresh mushrooms and cream of mushroom soup create the speedy simmered sauce that covers these ground beef patties. The family-pleasing entree is perfect for a busy weeknight. —Elouise Bonar of Hanover, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 egg
  • 1/3 cup dry bread crumbs
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted, divided
  • 1/4 cup finely chopped onion
  • 1 pound lean ground beef (90% lean)
  • 1/2 cup fat-free milk
  • 1/4 teaspoon browning sauce, optional
  • 1/4 teaspoon salt
  • 1-1/2 cups sliced fresh mushrooms


  • In a large bowl, combine the egg, bread crumbs, 1/4 cup soup and onion. Crumble the beef over mixture and mix well. Shape into six patties. In a large nonstick skillet, brown the patties on both sides; drain.
  • In a small bowl, combine the milk, browning sauce if desired, salt and remaining soup; stir in mushrooms. Pour over patties. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 160° and meat is no longer pink.
Nutrition Facts
1 each: 212 calories, 9g fat (3g saturated fat), 67mg cholesterol, 599mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
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Average Rating:
  • gunslinger
    Nov 6, 2019

    Very flavorful and used ingredients i always have in my pantry. The gravy was delicious over mashed potatoes.

  • ConnieK
    Dec 28, 2013

    Flavorful and easy to make. Will definitely make this again!

  • Ladylynn
    Jun 17, 2011

    Quick, easy, and tasty. I make it exactly as the recipe says, and my family devours it every time. It's become a regular meal in my household.

  • kboo127
    Aug 2, 2010

    Used 2 bouillon cubes in 1 cup of water to the sauce baked 350 for 40 min. Did not use mushrooms.

  • lmurphy
    Aug 7, 2009

    The mushrooms/sauce really makes this dish. It was great, easy to put together and we will definitely make it again.

  • mathmouse
    Apr 19, 2008

    I love this recipe, it is easy to make and company is generally impressed.