Have you ever had salisbury steak? It’s ground beef formed into a steak shape, cooked, and served with beef gravy. The idea is to make a cheap steak substitute.
Before making this recipe, I hadn’t had salisbury steak in probably 20 years — but I remembered it as a favorite. Apparently my family agrees because they gobbled up all six of the “steaks” made from 2 lbs. ground beef — which is twice as much beef as I normally cook for them.
Superfast Salisbury Steak
Adapted from Southern Living Busy Moms Weeknight Favorites
- 2 lbs ground beef
- 1/3 cup breadcrumbs
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
- 1/2 cup water
- 1 (10 3/4 oz.) can condensed French onion soup
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Combine beef, breadcrumbs, egg, salt, and pepper. Shape into 6 oval-shaped patties.
Add oil to very large skillet — I used my 14-inch All-Clad 6 Quart Saute Pan — and heat over medium-high heat until shimmering. Cook patties 3 minutes on each side or until well browned and crusty. Remove patties from pan to clean plate, tent with tin foil. Wipe pan with paper towel to remove excess fat, if any.
Add water to pan and cook 1 minute, stirring with a wooden spoon to loosen browned bits from skillet. That’s called deglazing. Add soup, tomato paste, and Worcestershire sauce. Bring to a boil. Cook for three minutes, reduce heat, and return patties to skillet. Cover and simmer 10 minutes.