This recipe is so good that I truly enjoy sharing it with others. I’ve always liked 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 SHREVEPORT, LA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish
1 egg
1/4 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon salt
Dash pepper
1 1/2 pound ground beef
1 to 2 tablespoons canola oil
1/2 cup water
2 tablespoons chopped fresh parsley
1. In a small bowl, combine the soup, mustard, Worcestershire sauce and horseradish. Set aside. In another bowl, lightly beat the egg. Add the bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Crumble beef over mixture and mix well. Shape into six patties.
2. In a large skillet, brown patties in oil; drain. Mix remaining soup mixture with water; pour over patties. Cover and cook over low heat 10-15 minutes or until meat is no longer pink and a thermometer reads 160°. Remove patties to a serving platter; serve sauce with meat. Sprinkle with parsley.