1 can golden mushroom soup 1 tablespoon prepared mustard 2 teaspoons Worcestershire sauce 1 1/2 pound ground beef 1 egg, slightly beaten 1/4 cup fine dry breadcrumbs 1/4 cup onion, finely chopped 1/2 teaspoon salt black pepper, to taste 1/2 cup water 2 tablespoons chopped parsley
Blend soup, mustard and worcestershire; set aside.
Combine beef, egg, crumbs, onion, salt, pepper and water. Blend in 1/4 cup of soup mixture. Shape into 6 patties. Brown in skillet; pour off fat and add remaining soup mixture, and parsley.
Cover and cook over low heat 20 minutes, stirring occasionally. Serve with mashed potatoes or rice.
384 calories, 28 grams fat, 8 grams carbohydrates, 23 grams proteinper serving. This recipe is low in carbs.
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The water is added to the soup mixture after the 1/4 cup is taken out for the meat patties, not to the meat ingredients.
Oct 13, 2007
The only item I didn't have was the golden mushroom soup. I used cream of mushroom soup instead. The taste was good, but I had to add another 1/4c. of bread crumbs due to not holding together very well. Or next time, I will use less water instead. All in all, it was a good, filling dish.
Oct 3, 2007
This is a fantastic recipe for Salisbury Steak. Period!
The key to the success of this recipe is to use only the freshest of ingredients.
An interesting variation that I found successful was to oven bake the dish after stove top browning at 325 degrees for 40 minutes.
I also added fresh lemon juice and chopped flat leaf Italian parsley over the entire dish.
Again, a delicious recipe.