Rating: 4.41 stars
4606 Ratings
  • 5 star values: 2792
  • 4 star values: 1243
  • 3 star values: 351
  • 2 star values: 124
  • 1 star values: 96

This recipe has been in my family for years. It's easy to cook, but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes. YUM!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

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  • In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

  • In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

440 calories; 32.3 g total fat; 127 mg cholesterol; 818 mg sodium. 14.1 g carbohydrates; 23 g protein; Full Nutrition

Reviews (3462)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/13/2006
This turned out to be a pleasant surprise. Here are the changes I made to what is now my favorite dish. In the gravy, I used a can of French Onion soup as well as a can of Cream of Mushroom and a packet of Dry Onion Soup. I omitted the salt due to the high sodium content in the soups. I'm glad I did. I doubled the gravy except for the ketchup...kept it at 1/4 cup while doubling the rest. I also added a jar of mushrooms to the gravy. After browning each side of the patties (and yes, having them fall apart slightly), I transferred the patties to a foil-lined casserole dish, put the gravy on top, covered the dish, and cooked it at 375 for 45 minutes. I was worried the patties wouldn't get all the way done because they were pretty thick, but they turned out perfect!!! We had it with brown rice (and had just enough wonderful gravy to go along with it!) and steamed broccoli. This is a new favorite recipe for my husband and me. Read More
(3808)

Most helpful critical review

Rating: 3 stars
10/31/2006
The "steaks" themselves were tasty (heavily altered with additional seasonings). My steaks held their shape quite well. I cooked 1/2 batch on the stove and another batch in the oven... preferred the taste of the stove cooked batch, but the oven cooked batch tasted good too. The great disappointment with this recipe was the sauce - it was horrible, to put it kindly! I followed the advice of others to drastically cut the ketchup - but it didn't do much for the flavor. It was far from authentic tasting. I had extra patties and no sauce (not that I would have used the sauce anyway) - the next day I decided to try using Liptons Mushroom and Onion soup mix for the gravy. I followed the package instructions for making gravy... DELICIOUS! It was hands down the best tasting sauce for salisbury steak and so simple to make. So, if you're craving an old cafeteria food favorite - don't waste your time with the recipe for the sauce - buy a box of Lipton Mushroom Onion soup mix and make the gravy with it - you won't regret it! Read More
(1542)
4606 Ratings
  • 5 star values: 2792
  • 4 star values: 1243
  • 3 star values: 351
  • 2 star values: 124
  • 1 star values: 96
Rating: 5 stars
07/13/2006
This turned out to be a pleasant surprise. Here are the changes I made to what is now my favorite dish. In the gravy, I used a can of French Onion soup as well as a can of Cream of Mushroom and a packet of Dry Onion Soup. I omitted the salt due to the high sodium content in the soups. I'm glad I did. I doubled the gravy except for the ketchup...kept it at 1/4 cup while doubling the rest. I also added a jar of mushrooms to the gravy. After browning each side of the patties (and yes, having them fall apart slightly), I transferred the patties to a foil-lined casserole dish, put the gravy on top, covered the dish, and cooked it at 375 for 45 minutes. I was worried the patties wouldn't get all the way done because they were pretty thick, but they turned out perfect!!! We had it with brown rice (and had just enough wonderful gravy to go along with it!) and steamed broccoli. This is a new favorite recipe for my husband and me. Read More
(3808)
Rating: 5 stars
07/13/2006
This turned out to be a pleasant surprise. Here are the changes I made to what is now my favorite dish. In the gravy, I used a can of French Onion soup as well as a can of Cream of Mushroom and a packet of Dry Onion Soup. I omitted the salt due to the high sodium content in the soups. I'm glad I did. I doubled the gravy except for the ketchup...kept it at 1/4 cup while doubling the rest. I also added a jar of mushrooms to the gravy. After browning each side of the patties (and yes, having them fall apart slightly), I transferred the patties to a foil-lined casserole dish, put the gravy on top, covered the dish, and cooked it at 375 for 45 minutes. I was worried the patties wouldn't get all the way done because they were pretty thick, but they turned out perfect!!! We had it with brown rice (and had just enough wonderful gravy to go along with it!) and steamed broccoli. This is a new favorite recipe for my husband and me. Read More
(3808)
Rating: 4 stars
12/20/2006
I only rate a recipe if I make it as is, I don't think it is fair to make changes and then rate a recipe. So as-is this recipe is really good, 4 stars. The second time I made it I followed other reviewers advice and added Cream of Mushroom soup and sauteed onions and that made it 5 stars! Read More
(2367)
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Rating: 3 stars
10/31/2006
The "steaks" themselves were tasty (heavily altered with additional seasonings). My steaks held their shape quite well. I cooked 1/2 batch on the stove and another batch in the oven... preferred the taste of the stove cooked batch, but the oven cooked batch tasted good too. The great disappointment with this recipe was the sauce - it was horrible, to put it kindly! I followed the advice of others to drastically cut the ketchup - but it didn't do much for the flavor. It was far from authentic tasting. I had extra patties and no sauce (not that I would have used the sauce anyway) - the next day I decided to try using Liptons Mushroom and Onion soup mix for the gravy. I followed the package instructions for making gravy... DELICIOUS! It was hands down the best tasting sauce for salisbury steak and so simple to make. So, if you're craving an old cafeteria food favorite - don't waste your time with the recipe for the sauce - buy a box of Lipton Mushroom Onion soup mix and make the gravy with it - you won't regret it! Read More
(1541)
Rating: 5 stars
01/06/2009
Great and simple recipe as is. Thanks for a new addition to our home cooked meals. *** Note: I just wanted to add that when people completely change a recipe and then rate it low it is somewhat moronic. You are not rating the recipe we are looking at you are rating your own recipe. It really is not the nicest or the most helpful thing to do (IMHO). Read More
(860)
Rating: 4 stars
01/25/2004
The only reason I gave this recipe four stars is because I ended up doing a lot of tweaking based on other recommendations. I ended up with a WONDERFUL meal. I took the following suggestions: I added chopped onion and garlic to meat mixture before browning. I added a can of cream of mushroom soup to French onion soup, and mixed in a small amount of brown gravy mix to give it some color and thickened it up a bit. I omitted the ketchup and doubled the amount to pour on top of garlic mashed potatoes. For those who had trouble keeping the patties together, try this as was suggested before. Instead of cooking in a skillet, place browned patties in a foil-lined casserole dish, pour gravy over top, and bake at 400 for 30 mins. Your patties will stay together nicely!! Read More
(575)
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Rating: 5 stars
01/18/2004
The best salisbury steak ever!! The sauce is great...I browned the steaks in a fry pan and then cooked them in the oven with the sauce poured over them for 30 min. at 325 degrees, covered...they were soooo tender and juicy. Family loved it....will make again very soon. Read More
(502)
Rating: 5 stars
08/25/2003
i have made this recipe now every week...my husband and kids love this...i use onion soup mix and 2cups of water instead...so i dont add any more water to the sauce..i also add onions to the beef and alittle more bread crumbs...thank you i will keep on cooking this...m Read More
(470)
Rating: 5 stars
06/14/2012
I made the recipe as is and it was really very good. I would never attempt to rate a recipe that I had made ANY changes to as I would not be giving a fair assessment of the recipe as written. It would be like rating my own recipe. I think everyone who posts a recipe has a right to hear what people think of their recipes, as written. Once you tweak it, it's yours. I liked this just fine. When I make it again, I may alter a few things, but no one here will know about it. Read More
(343)
Rating: 4 stars
03/30/2009
I made this recipe a couple of times "as is" - Will give 3 1/2 ***. Did not like the ketchup and not enough gravy. After a few modifications... FIVE STARS *****! Here are the modifications I make each time now (thanks to a compilation of others' suggestions on this site): 1.) Chop up one medium onion (fine) and mix it with the hamburger 2.) I used 3 TBL Crisco to brown the steaks in the pan (and then drained before I added the gravy 2.) Double the gravy ingredients and omit the ketchup completely 3.) Add 1 can Mushroom Soup, 1 Pkg. Lipton's Dry Onion Soup Mix and 1/2 Cup brown gravy (I use Campbell's most of the time, but any brand works fine). I prepare the steaks on the stove (don't use the oven as some have suggested), and they turn out perfectly. Serve with mashed potatoes, fresh green beans and Romaine Salad (with dried cherries or cranberries). Yummy! Read More
(234)