Salisbury Steak
Ground round patties baked in a mushroom soup gravy until tender. A classic comfort dinner ready in about 65 minutes.
- 1 (10.5 ounce) can condensed golden mushroom soup, undiluted, divided
- 1 1/2 pounds ground round
- 1/2 cup dry breadcrumbs
- 1 large egg, beaten
- 1/3 cup chopped onion
- salt and pepper, to taste
- garlic salt or garlic powder, to taste
- 1/3 cup water
- In a large bowl, combine 1/4 cup of the soup with the ground round, breadcrumbs, egg, onion, salt, pepper, and garlic salt. Mix well until evenly combined.
- Shape the mixture into 6 patties.
- Arrange the patties in a shallow baking dish.
- Bake at 350°F for 40 minutes.
- Carefully drain off any excess fat from the dish.
- Combine the remaining soup with the water, then pour it evenly over the patties.
- Bake for an additional 10 minutes, or until heated through.
Chef's Note: Working a bit of the soup directly into the meat mixture, rather than saving all of it for the gravy, adds moisture and flavor into the patties themselves rather than leaving them dependent on the sauce poured over afterward. Draining the fat before adding the remaining soup and water keeps the finished gravy from turning greasy, since ground round already renders a fair amount of fat during the first bake.
This is a genuinely old-school comfort food dish, and it holds up well as leftovers — the gravy actually thickens a little more overnight, so a splash of water or broth when reheating brings it back to the right consistency. Serve it over mashed potatoes or egg noodles to make the most of the gravy.
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