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Salisbury Steak in Onion Gravy

Guest Author - Sandy Moyer

Salisbury Steak in Onion Gravy

  • 1 egg
  • 1 can (10 1/2 oz.) condensed French Onion Soup
  • 1/2 cup bread crumbs
  • 1/2 tsp. prepared mustard
  • 1 medium onion, finely chopped
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 lbs. lean ground beef
  • 2 T. cornstarch
  • 1/2 cup water
  • 2 tsp. Worcestershire sauce
  • 6 cups cooked egg noodles

Preparation -
In a large mixing bowl, beat egg. Stir in 1/3 cup condensed onion soup, bread crumbs, mustard, chopped onion, salt and pepper. Add ground beef and mix throughly. Shape into 6 patties. Spray a large skillet with non-stick cooking spray. Fry each patty in skillet over medium-high heat for about 3 minutes per side or until evenly browned. Place browned patties on a paper-towel lined plate and set aside. Remove and discard drippings from skillet. Add flour and water to the skillet. Stir together until smooth. Add the remaining condensed onion soup and worcestershire sauce ; bring to a low boil. Cook and stir for 2 minutes. Place browned patties in skillet. Cover; simmer patties in gravy for 15 minutes. Serve over hot cooked noodles.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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