Delicious Salisbury Steak
Creamy, juicy, and ridiculously comforting, Delicious Salisbury Steak is a classic dinner that feels like a warm hug on a plate.
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Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet with Lid
- Spatula
- Measuring Cups
Ingredients
Ingredients
- 1 can (10 1/2 ounce) Campbell's French onion soup Do not dilute; use as-is.
- 1.5 lbs Ground beef (80/20) For best flavor and juiciness.
- 0.5 cup Dry breadcrumbs Plain or seasoned; no need to soak.
- 1 large Egg Lightly beaten.
- 0.25 teaspoon Salt Or to taste.
- 0.125 teaspoon Ground black pepper Freshly ground if possible, to taste.
Instructions
- Prepare a clean work area and gather all ingredients and tools: large mixing bowl, skillet with lid, spatula, and measuring cups.
- In a large mixing bowl, combine the ground beef, dry breadcrumbs, egg, salt, and pepper. Use your hands to mix well. Mix just until combined—overworking can make the patties dense.
- Divide the mixture into 4 to 6 portions and shape each into an oval patty about 1 inch thick. Make a slight indentation in the center of each patty so they cook evenly.
- Heat a large skillet over medium heat. Add a thin drizzle of oil if your pan is prone to sticking. Place the patties in the skillet without crowding; you may need to cook in batches.
- Cook the patties for about 5 minutes on the first side without moving them so they develop a nice brown crust.
- Flip the patties and cook for another 5 minutes until the second side is browned and patties are almost cooked through.
- Pour the can of Campbell's French onion soup evenly over the cooked patties. Reduce heat to low, cover the skillet, and simmer for about 20 minutes. The soup will reduce slightly and turn into a flavorful gravy while the patties finish cooking through.
- Check one patty to ensure it is cooked through (internal temperature should be 160°F for ground beef). Taste the gravy and adjust seasoning with salt and pepper if needed.
- Serve hot with your favorite sides and spoon extra gravy over each patty.
Notes
Use 80/20 ground beef for juiciness. Don’t overmix the meat—gentle handling keeps patties tender. Browning before simmering adds flavor through caramelization; resist the urge to flip too often.