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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is so good that I truly enjoy sharing it with others. I've always liked Salisbury steak, but I had to search a long time to find a recipe this tasty. It's handy, too because it can be prepared ahead, kept in the refrigerator and warmed up later. Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 tablespoon prepared mustard |
2 teaspoons worcestershire sauce |
1 teaspoon prepared horseradish |
1 egg |
1/4 cup dry bread crumbs |
1/4 cup finely chopped onion |
1/2 teaspoon salt |
dash pepper |
1-1/2 pound ground turkey or beef |
1 to 2 tablespoons canola oil |
1/2 cup water |
2 tablespoons chopped fresh parsley |
Directions:
1. In a small bowl, combine the soup, mustard, Worcestershire sauce and horseradish. Set aside. In another bowl, lightly beat the egg. Add the bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Crumble beef over mixture and mix well. Shape into six patties.
2. 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 10-15 minutes or until meat is no longer pink and a thermometer reads 160°. Remove patties to a serving platter; serve sauce with meat. Sprinkle with parsley. Yield: 6 servings.
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