Fresh mushrooms and onions paired with cream of mushroom soup make Mushroom Salisbury Steak an easy stovetop meal with lots of flavor.
Recipe
Mushroom Salisbury Steak
Fresh mushrooms and onions paired with cream of mushroom soup make Mushroom Salisbury Steak an easy stovetop meal with lots of flavor.
Ingredients
- 10.5 ounces condensed cream of mushroom soup, divided
- 1 pound ground beef
- â…“ cup bread crumbs
- 1 beaten egg
- ¼ cup onion
- 1½ cups mushrooms
- ½ cup milk
- 1 tablespoon butter
Instructions
- Chop ¼ cup onion. Slice 1½ cups mushrooms.
- In a bowl, mix ¼ cup of 10.5 ounces condensed cream of mushroom soup (set aside remaining soup), 1 pound ground beef ⅓ cup bread crumbs, 1 beaten egg, and onion.
- Shape into 4 patties.
- Brown mushrooms in 1 tablespoon butter in a skillet. When mushrooms are tender, remove from pan and set aside.
- In the same skillet, brown patties (if you are using lowfat beef, you may need to brown in vegetable oil). Drain and set aside when browned.
- Add mushrooms, remaining soup, and ½ cup milk to skillet; return patties to skillet. Cover and simmer on low 20 minutes or until meat is cooked through.
Nutrition per serving
Serving: 1 pattyCalories: 308 calCarbohydrates: 14 gProtein: 32 gFat: 13 gSodium: 724 mgFiber: 1 gSugar: 3 g
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LAW
The hamburger patties fell apart! It probably would have been good if it had stayed together. Next time I'll try it without the egg and soup mixed with the hamburger.
Mary Ann
I'm sorry to hear that. Typically egg acts as a binder and works to hold the patties together more than if you don't include it. It could have to do with the percent of fat in the ground beef—burgers with a higher fat level crumble more than those with a lower fat count.
Nydia De Leon
Delicious and easy to make! I substituted the breadcrumbs to soda crackers (saltines) and didn’t add any more salt.