Log in

…

Log in

Salisbury Steak

By DonsKitchenTablet

Salisbury Steak

Prep:15minCook:40min

This recipe is from a 1978 cookbook made to celebrate the Centennial anniversary of St. Augustine Church in Schuyler, Nebraska. It’s a compilation of recipes submitted by women of the church. This particular recipe was submitted by Mrs. Chas Heinsohn and can be found on page 193 & 194.

Updated at: Thu, 17 Aug 2023 03:53:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

62

Moderate

Glycemic Load

9

Low

Nutrition per serving

Calories444.6 kcal (22%)

Total Fat31.5 g (45%)

Carbs14.4 g (6%)

Sugars2.3 g (3%)

Protein23.9 g (48%)

Sodium792 mg (40%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbground beef

slightly beaten

¼ cdry onion soup mix

¼ cbread crumbs

2 Tbshortening

2 ozcanned mushrooms

1 ½ cwater

Instructions

Step 1

Mix ground beef, egg, onion soup mix, bread crumbs and milk. Form patties.

Mix ground beef, egg, onion soup mix, bread crumbs and milk. Form patties.

ground beef1 lb

egg1

dry onion soup mix¼ c

bread crumbs¼ c

milk½ c

Step 2

Fry in heated shortening until brown.

shortening2 Tb

Step 3

Remove patties, add flour, mushrooms, and water. Return patties into pan and simmer 30 minutes depending on thickness of patties.

Remove patties, add flour, mushrooms, and water. Return patties into pan and simmer 30 minutes depending on thickness of patties.

flour2 tb

canned mushrooms2 oz

water1 ½ c

Step 4

Original Source. This is the recipe as it appears in the book.

Original Source. This is the recipe as it appears in the book.

Notes

1 liked

0 disliked

Easy

Moist

One-dish

DonsKitchenTablet· last year

This recipe turned out really nice. The steaks were nicely browned and tender. I doubled the quantity of sliced mushrooms. The meat mixture was wetter than I expected but that’s what it takes. I simmered the full 30 minutes. Easy to make and cooks in 1 pan. I made 4 patties but it can be stretched for 5 or 6. Season with salt and pepper to taste as this recipe calls for none. Pretty nice! Shout out to Mrs. Chas. Heinsohn in 1978 for this one.