School is back in and August is almost over! But moms still need quick weeknight meals for school nights that save time and money – and that kids love! Superfast Salisbury Steak is one of those recipes!
This is another recipe from our back to school August COOK Club book Southern Living “Busy Moms Weeknight Favorites.” I’ve shared several this week – but I have SO many favorites from this book, I couldn’t let the month end without sharing several of them.
This recipe was the second one I made after purchasing the book. It was easy to make – about 30 minutes total – and is made right on the stove top. While it’s cooking, you can make mashed potatoes and green beans, and have a meal ready to go in under an hour – SWEET!
As a kid ….. okay, even as an adult! …. I have always loved the frozen Salisbury steak they sell in the Banquet meals. Yes, I do know those aren’t good for you, but I loved them! When I had kiddos, and started reading ingredients – UGH! So I was thrilled to find this updated, healthy and delicious version of my childhood (young adult!) favorite! As a note, this makes 6 servings, so you can move the ingredient amounts up or down to suit your needs.
SUPERFAST SALISBURY STEAK
- 2 pounds ground beef
- 1/3 cup fine bread crumbs
- 1 large egg, lightly beaten
- Salt and pepper to taste
- Cooking spray
- 1/2 cup water
- 1 can French onion soup
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Combine first 5 ingredients. Shape into 6, roughly 1/2 inch thick, oval-shaped patties. This number may change depending on whether you changed ingredient amounts for the number of folks you’re serving. Also, if you want the patties thicker or thinner, you can change that as well.
Heat a large nonstick skillet and spray with cooking spray. Turn heat to medium. Add the patties and cook them 3 minutes on each side or until browned. Remove patties from pan and keep them warm. Drain any grease from the pan, and wipe with a paper towel to remove any excess grease. If there are any browned bits stuck to pan, leave on for the next step – you only want to remove grease.
Add 1/2 cup water to pan and cook one minute, stirring to loosen any browned bits from the skillet. Add soup, tomato paste and Worcestershire sauce. Bring mixture to a boil (whisk it together to make it smooth). Once it boils, reduce heat and cook 3 minutes to thicken. After 3 minutes, return patties to skillet, under sauce. Cover and simmer for 10 minutes.
As a side note, I did make this once using (instead of the tomato paste and onion soup, etc) water, cream of mushroom soup (or golden mushroom soup) and 1 packet of brown gravy mix. I threw in some sautéed mushrooms as well, and then continued by cooking patties in this gravy. *Cue smacking lips and licking fingers* – this was GREAT too!!
Serve this with a salad, or mashed potatoes and green beans, or brown rice and peas – whatever sides float your boat. We always have biscuits, too, because I need something to eat with the gravy!!
What do you think? Is this a recipe you think you might try? Let me know in the comments below if you’ve tried it and what you think! And let me know, as well, if you changed anything!
Until next time,