As per request from K here is our supper tonight. I had to alter the recipe slightly but it turned out perfect so next time it will be way way way better! It is such a simple recipe as well. The only thing I may change is use fresh mushrooms finely diced as my kids aren't big fans. My edits are in behind in grey if there are any.
Kittencal's Salisbury Steak
Prep Time: 20 mins ~ Total Time: 1 hrs 20 mins ~ Servings: 8
- 1 1/2 lbs ground beef
- 1 -2 tablespoon minced fresh garlic ( or use 1 teaspoon garlic powder)
- 1 large egg, beaten
- 1/2 of a package dry onion soup mix ( can use the whole 2-ounce package)
- 2 tablespoons Worcestershire sauce
- 1/4 cup milk
- 1/2 cup dry breadcrumbs ( more if needed to hold the mixture together) I used Stove Top Stuffing
- 1/2 teaspoon fresh ground black pepper (optional)
- 1 medium onion, chopped
- 1 -2 tablespoon fresh minced garlic ( optional, I like to add it in)
- 1 (10 ounce) cans sliced mushrooms, drained I added 2 finely chopped large fresh mushrooms
- 2 (10 1/2 ounce) cans low-sodium condensed cream of mushroom soup, undiluted ( for more gravy use 3 cans)I only had one can really needs 2
- 1/2 of a package dry onion soup mix ( I use Lipton's 2-ounce package)
- 1/4 cup grated Parmesan cheese
- 2 -4 teaspoons Worcestershire sauce (optional)I omitted this time
- 1 teaspoon ground black pepper ( or to taste)
- 1/4 cup 18% table cream ( to thin if necessary) I used 1% milk (about a soup can full
1. In a bowl mix together all ingredients for the burgers.
2. Shape into desired size patties.
3. Heat 1-2 tablespoons butter in a large heavy skillet over medium-high heat.
4. Brown the burgers for about 4-5 minutes on each side (the burger will be browned on the outside they do not have to be fully cooked as they will cook more in the gravy; remove to a plate.
5. Add in onion and saute for about 3 minutes scraping up the browned bits with a wooden spoon while stirring.
6. Add in fresh garlic and canned mushrooms; cook stirring for 1-2 minutes.
7. In a medium bowl, mix together cream of mushroom soup, 1/2 package dry onion soup mix, grated Parmesan cheese, Worcestershire sauce and black pepper; mix well to combine then add to the skillet and bring to a simmer over medium heat stirring.
8. Reduce heat to low and stir in the cream to thin out the gravy (if you prefer a very thick gravy omit the cream).
9. Place the burgers back then turn to coat with a spoon to coat the burgers with the soup mixture.Simmer uncovered on low heat for 1 hour or even longer (I have simmered this for 2 hours on low heat, stirring occasionally, turning the burgers over a few time during cooking).
- Serve with or over fries or mashed potatoes.
Olive Garden lite dressing we stock up when we go the USA so good. (I am sure there are copy cat recipes if you guys want one I can search it for you).
Anyway here is a little bit about our salads sometimes we cheat and buy the bagged varieties and its OK. Sometimes I buy the bagged blends and mix in romaine or leaf lettuce then add what ever we feel like....fruit, nuts, croutons and/or cheese. What ever floats you boat. Try adding something new each time like fresh blueberries or diced mango and pecans (candied ones are good too) or cashews. What ever you have on hand to be honest our salads sometimes have more other stuff than the actual salad (lettuce) part. We just look at it as adding to our daily intake of fruits and veggies!
Let me know if you try any of these and what concoctions you come up with!
Have a great night!