Salisbury Steak


Before skimming fat off 
  The weather has been dreary and wet so decided that comfort food was the thing for supper. The Southern Living Ultimate cookbook had just the recipe. Salisbury Steak with rice or mashed potatoes. We had it with mashed potatoes and tiny peas. Comfort food indeed. It was quite easy and very tasty. I made the whole recipe even though there are only three of us to eat it, as I wanted to freeze some for another meal when I needed something fast.
  I did not use all the amount of Worcestershire sauce the recipe calls for as we don’t care for it in large amounts. I just added more beef broth. I added more beef broth also as I felt the sauce was a little too thick. You can adjust that to your family’s tastes.
  I have made salisbury steak often through the years. This is one of the better recipes I have used. 
  Salisbury Steak
Prep: 10 minutes      Cook: 35 minutes      Yield: 6 servings
1 (10 ¾ ounce) can golden mushroom soup, undiluted & divided
1 ½ pounds ground beef (at least 85% lean)
½ cup finely chopped onion
¼ cup Italian seasoned bread crumbs (plain crumbs & Italian seasoning works well also)
1 large egg beaten
1 ½ cups sliced fresh mushrooms
⅓ cup beef broth (or stock)
¼ cup Worcestershire sauce
¼ teaspoon pepper
  Combine ¼ cup soup, beef, and next three ingredients; stir well. (Use hands) Shape into 6 patties. Brown patties in a large skillet over medium high heat. Remove from pan. Cook mushrooms in same pan until tender. 
  Stir remaining soup, beef broth, Worcestershire sauce and pepper together and add to mushrooms. Return patties to sauce and cover, Simmer for 20 minutes. Serve with rice or mashed potatoes.

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