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SALISBURY STEAK DELUXE Lydia J. Yoder 1 10 ? oz. can condensed cream of mushroom soup, undiluted 1 T. prepared mustard ? C. finely chopped onion ? tsp. salt Dash of pepper 2 tsp. Worcestershire sauce 1 tsp. prepared horseradish 1 egg ? C. dry bread crumbs 1 ? lbs. ground beef 1 to 2 T. cooking oil ? C. water 2 T. chopped fresh parsley In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and ? cup of the soup mixture. Add beef and mix well. Shape into 6 patties. In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10 to 15 minutes or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.

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