Delicious Salisbury Steak
Creamy, juicy, and irresistibly comforting — Delicious Salisbury Steak is the kind of dinner that hugs you from the inside out. With a savory beef patty smothered in rich French onion gravy, this dish turns weeknight cooking into something special without fuss.
Servings: 4 servings
Equipment
- Mixing Bowl
- Large Skillet
Ingredients
Ingredients
- 1 can Campbell’s French onion soup 10 1/2 ounce can
- 1.5 lbs Ground beef
- 0.5 cup Dry breadcrumbs
- 1 large Egg Room temperature preferred
- 0.25 teaspoon Salt
- 0.125 teaspoon Ground black pepper To taste
Instructions
- In a large mixing bowl, combine the ground beef, dry breadcrumbs, egg, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Use clean hands to mix lightly until everything is evenly incorporated — do not overwork the meat or the patties may become tough.
- Shape the mixture into oval patties about 1 inch thick. Aim for 4 to 6 patties depending on the size you prefer; try to keep them uniform so they cook evenly.
- Heat a large skillet over medium heat. When the skillet is hot, add a small drizzle of oil or a nonstick spray if desired. Add the patties in a single layer without crowding. Cook for about 5 minutes on the first side until nicely browned, then flip and cook another 4–5 minutes until the second side is browned and the patties are cooked through (internal temperature about 160°F / 71°C).
- Pour the entire can of French onion soup over the cooked patties, ensuring they are well coated. Reduce the heat to low, cover the skillet with a lid, and let the patties simmer in the sauce for about 20 minutes so they soak up flavor and the gravy thickens slightly.
- Once done, taste the gravy and adjust seasoning if needed, then serve the Salisbury Steak hot, smothered in the onion gravy. Enjoy with mashed potatoes, rice, or buttered noodles for a complete meal.
Notes
Use room-temperature egg and a light touch when mixing to keep patties tender. Don't overwork the meat; gently combine ingredients to avoid tough patties. Browning builds flavor — get a good sear on both sides before simmering.