| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Beef, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(10 3/4 oz.) condensed cream of mushroom soup, undiluted |
| 1 |
tb |
Prepared mustard |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Prepared horseradish |
| 1 |
|
Egg |
| 1/4 |
c |
Dry bread crumbs |
| 1/4 |
c |
Finely chopped onion |
| 1/2 |
ts |
Salt dash |
| 1 1/2 |
lb |
Ground beef |
| 1 |
|
2 Tbsp. oil |
| 1/2 |
c |
Water |
| 2 |
tb |
Chopped fresh parsley pepper |
INSTRUCTIONS
In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish;
blend well. Set aside. In another bowl, lightly beat the egg. Add bread
crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Add beef and
mix well. Shape into six patties. In a large skillet, brown the patties in
oil; drain. Combine remaining soup mixture with water; pour over patties.
Cover and cook over low heat for 10-15 minutes or until meat is done.
Remove patties to a serving platter; spoon sauce over meat. Sprinkle with
parsley.
"This recipe is so good that I truly enjoy sharing it with others. I've
always like Salisbury steak, but I had to search a long time to find a
recipe this tasty. It's handy, too, because it can be prepared ahead, kept
in the refrigerator and warmed up later." - Denise Barteet
Serves: 6 From: "Reminisce" Magazine Posted by: Debbie Carlson - Cooking
Echo == Courtesy of Dale & Gail Shipp, Columbia Md. ==
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