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Fifties-Style Salisbury Steak

(12 Votes)
Updated August 15, 2017
Fifties-Style Salisbury Steak
SERVES
6
COOK TIME
30 Min

Salisbury steak is a classic dish that has stood the test of time, and our recipe for Fifties-Style Salisbury Steak is one you'll want to make a dinnertime staple. These seasoned, ground beef patties taste even better when smothered in saucy goodness, and served alongside creamy mashed potatoes!

What You'll Need:
  • 1 (10-3/4-ounce) can condensed cream of mushroom soup, divided
  • 1 pound ground beef
  • 1/3 cup dry bread crumbs
  • 1/2 cup finely chopped onion
  • 1 egg, beaten
  • 2 teaspoons chopped fresh parsley, plus extra for garnish (optional)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 cup milk
  • 1 1/2 cups sliced fresh mushrooms
What To Do:
  1. In a large bowl, thoroughly combine 1/4 cup soup, the ground beef, bread crumbs, onion, egg, 2 teaspoons chopped fresh parsley, the garlic powder, and pepper. Shape into firm patties.
     
  2. Coat a large skillet with cooking spray. Over medium-high heat, cook half the patties until browned on both sides. Remove from skillet and set aside; repeat procedure with remaining patties. Spoon off fat.
     
  3. In same skillet, mix together remaining soup, the milk, and mushrooms, then return patties to skillet. Reduce heat to low, cover, and cook 20 minutes or until patties are cooked through and no pink remains, turning occasionally.
     
  4. Garnish with parsley, if desired, and serve.

     
Notes
  • You can substitute 1 pound ground turkey for the beef but if you do, be sure to increase the bread crumbs to 1/2 cup.
     
  • There is nothing that goes better with salisbury steak than mashed potatoes. Try a batch of our Classic Mashed Potatoes and smother them with the gravy from the salisbury steaks. 

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 188
  • Calories from Fat 105
  • Total Fat 12g 18 %
  • Saturated Fat 4.5g 23 %
  • Trans Fat 0.7g 0 %
  • Protein 15g 30 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 51mg 17 %
  • Sodium 94mg 4 %
  • Total Carbohydrates 4.7g 2 %
  • Dietary Fiber 0.4g 1 %
  • Sugars 0.4g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I have made this recipe for years, I found it years ago in a Mr. Food Cookbook. I wouldn't change a thing. It's one of our favorite meals.

This was really good! Next time I will use more soup to have extra sauce though. Having leftovers for lunch today!

We have used this recipe for many years. It's in my Mr. Food cookbook! My grandkids call these giant meatballs! Delicious, everyone loves!

This is delicious! It has become a staple in my house. It tastes so much better than the recipe my mom used for years and so did I, until I found this recipe. It is also, alot quicker and easier to make. My son and I both love it!

any suggestions on what to substitute for mushroom soup? (allergies)

I THINK THAT CREAM OF CELERY WOULD BE A GOOD SUBSTITUTION. OR MAYBE CREAM OF BROCCOLI?

You can make a gravy from low sodium beef broth, or use canned beef gravy.

I'm with you on this. I cannot eat any canned "cream soups" or even canned broth. It would be great to see another way to cook without these because they look delicious.

I made this recipe last night for dinner and it is excellent! My husband really liked it. I will definitely make it again! Next time I will add more mushrooms and cream of mushroom soup to have more to have sauce to put on the mashed potatoes.

This is a great recipes, easy and tasty! I have tried more elaborate recipes for SS, but I always come back to this one!

I was so happy to find this recipe, one my mother made when I was a we one. Thank you, making this tonight!!

This is my exact salisbury steak recipe and I have been making it for years. Comes out very, very moist and very flavorful. Make sure to simmer slowly! Must have with mashed potatoes - can't do without!!

This is really good. The steaks turn out moist and tender. So tender in fact, you almost don't need to chew.

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