Tuesday, September 24, 2013

Aunt Ann's Salisbury Steak and Gravy!

 
 
 
My Aunt Ann hosted my mother's birthday lunch this month.  For those who have not been with us long, my mother has five sisters and "The Sisters" as we affectionately call them,  have a lunch or dinner to celebrate each of their birthdays throughout the year at each other's homes.  They are all wonderful southern cooks, so the food is always delicious and plentiful!    This "Salisbury Steak" was one of the main dishes served this time and the recipe is a little different, but it was so good.  I will be using this one for sure.  Everyone loved it.   Aunt Ann is an excellent cook and not only is her food good, it's always presented just perfectly!
 
This recipe makes enough for a crowd, so if your family is smaller, you can cut the recipe in half, freeze half of it or have some really good leftovers for the week!    This is what you will need:
 
3 lbs. ground chuck
2 eggs
1 cup dry bread crumbs
1/2 tsp. salt
1/4 tsp. black pepper
2  (10.5 oz.) cans condensed French Onion soup divided
2 Tbs. flour
1/2 cup water
1/2 cup ketchup
2 tsp. Worcestershire sauce
1 tsp. prepared yellow mustard
2 cups sliced mushrooms (optional)
 
In a bowl beat the eggs, stir in 2/3 cup of the soup, bread crumbs, salt and  pepper.   Add the beef and mix gently.   Shape into 12 oval shaped patties.
 
Brown in a skillet over medium heat for about 3- 4 minutes per side.  Remove from skillet and set aside.  Discard the drippings.
 
Combine the flour and water in the skillet until smooth.  Add the ketchup, Worcestershire sauce, mustard, the rest of the soup, and the mushrooms.  Bring to a boil and cook for a couple of minutes. 
 
 
Add the patties back to the pan.  Cover and simmer on low for 30-40 minutes or just until the meat is cooked through and not pink and the gravy is good and thick.
 
Serve with mashed potatoes, egg noodles or rice!  
    


22 comments:

  1. Perfect recipe to make for a son who has just moved to his first apartment. At what point would you freeze this recipe? Thanks.

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    1. I would prepare all the way to finished, let it cool and then freeze it. Then all he has to do is thaw and heat.

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    2. Yes Kathy! I have done just that, if any left over! LOL Boyfriend loves this dish! :)

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  2. Sounds very good I will try this and let you know how we liked it

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  3. I will have to try this.So glad someone had asked about freezing this!!!

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  4. Hello! Is there any substitute for the canned soup? It costs $3.00 per can by mail order from the only place I can buy it here in the UK. I can get dried soup or canned, but not condensed, soup easily. Many thanks from a true fan!

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    1. If you can get beef broth, sauté a large onion that has been diced in a little butter and add 2 cans beef broth to it for the soup.

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    2. I think dry Liptin onion soup would do just as well.

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    3. Do you have to add water to the canned soup you buy in the UK? If you do, then it's condensed..

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  5. Can I bake these in the oven...for how long and at what temp? What would be a good substitute for onion soup mix?

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    1. After browning the patties, you could put it in the oven on 350 for about 30 minutes. You could sauté a large onion in some butter and add 2 can of beef broth to it for the soup.

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  6. I made this today..it was delicious! Sent hubby for the french onion soup and he came home with Knorr French Onion Soup Mix. I just followed their directions for the soup and used it...it worked great. Thanks for this.

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    1. Thank you. I was just getting ready to ask where one would find canned french onion soup. I use packaged..have never seen it in a can.

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  7. Love the idea of this, I haven't had Salisbury steak since I was a kid! Totally gonna try it!

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  8. Kathy, this sounds so good. My family will love this. Gonna try real soon.

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  9. Made it tonight! Soooo good and easy. Thank you!

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  10. I have made this a couple of times and my husband can't rave enough about it! Fantastic recipe!! Thank you!!!

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  11. Can I use ground beef?

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  12. The sauce is great. Family loved it. I will make again very soon.

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  13. Goodness gracias... This recipe has been around for over 90 yrs.. I got this exact same recipe from my momma, who got it from her momma. God Bless them both. Always used ground beef, couldn't really get much else back in 1925.

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