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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This recipe originated from a Cambell's Soup recipe for Salisbury Steak, but it has been modified from the original. LOL! I can never remember not to add the water into the soup mixture. It's automatic and I do it before I can stop myself. I have also used cream sherry in place of the burgundy wine. Mainly it depends on what I have on hand. Ingredients:
2 (10 3/4 ounce) cans condensed french onion soup |
3 (10 3/4 ounce) cans tomato soup |
1 1/2 lbs ground beef |
2 large sweet onions |
1/2 cup fine dry breadcrumb |
1 egg, slightly beaten |
1 teaspoon worcestershire sauce |
1/2 teaspoon ground mustard (dry) |
1/2 cup water (cool) |
2 tablespoons flour |
1/4 cup burgundy wine |
1 tablespoon olive oil |
Directions:
1. Mix beef, bread crumbs, 1-can of French onion soup & egg together thoroughly.
2. With damp hands, form oval shaped patties about 5 long and about 2.5 wide.
3. (Forms 6 large salisbury steaks).
4. In skillet on medium heat, add olive oil and brown patties on top and bottom.
5. Remove from skillet and discard drippings.
6. Preheat oven to 350°F.
7. Add remaining cans of soup, burgundy wine, Worcestershire sauce, mustard & to skillet, stirring thoroughly.
8. Add flour to cool water to dissolve it and then stir it into the skillet mixture.
9. Heat until mixture is steaming.
10. Slice onions in to rings.
11. Place patties into a 4-quart baking dish and
12. layer onions over the steaks.
13. Then pour soup mixture from skillet over onions and bake covered for 30 minutes or until beef is cooked thoroughly.
14. Enjoy! Yum.
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