Mushroom Salisbury Steak

Salisbury Steak patty in mushroom cream sauce in a black pan with a serving spoon.

Fresh mushrooms and onions paired with cream of mushroom soup make Mushroom Salisbury Steak an easy stovetop meal with lots of flavor.

Servings per Recipe: 4 servings

Calories per Serving: 308

Prep Time: 15

Cook Time: 30

Total Time: 45

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5 from 3 votes

Ingredients

10.5 ounces condensed cream of mushroom soup, divided
1 pound ground beef
⅓ 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 and mix gently; return patties to skillet. Cover and simmer on low 20 minutes or until meat is cooked through (160ºF).

Notes

Store in an airtight container in the refrigerator for up to four days.

I have not tried freezing this recipe, but if I did I would complete the recipe through mixing the sauce ingredients but not cooking the patties. After browning the patties, I would freeze them separately from the sauce mixture. When ready to cook, thaw overnight then cook the patties in the sauce until patties are 160ºF in the middle.

Nutrition