Salisbury Steak with Onion Gravy
• 1 egg
• 1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided
• 1/2 cup dry bread crumbs
• 1/4 teaspoon salt
• Pinch pepper
• 1-1/2 pounds ground beef
• 1 tablespoon all-purpose flour
• 1/4 cup water
• 1/4 cup ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon prepared mustard
• 6 cups hot cooked egg noodles
• Chopped fresh parsley, optional
1. In a large bowl, beat the egg. Stir in 1/3 cup of soup, dry bread crumbs, salt and pepper. Crumble beef over mixture and mix gently. Shape into six oval patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings.
2. In the same skillet, combine flour and water until smooth; add ketchup, Worcestershire sauce, mustard and remaining soup; bring to a boil. Cook and stir for 2 minutes.
3. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over noodles. Garnish with parsley if desired.
6 servings.
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