This Salisbury steak is classic comfort food: juicy, flavorful patties simmered in a rich, oniony gravy that tastes like it cooked all day. Using condensed French onion soup keeps things easy while building deep flavor with hardly any effort. It’s perfect for a cozy weeknight dinner served over mashed potatoes, rice, or egg noodles. The recipe makes six hearty patties, so it’s great for feeding a family or saving a couple of portions for leftovers.
Ingredients:
- 1 (10 1/2 ounce) can Campbell’s condensed French onion soup
- 1 1/2 lbs ground beef (about 680 g)
- 1/2 cup dry breadcrumbs (about 60 g)
- 1 egg
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper, or to taste
- 1 tablespoon all-purpose flour
- 1/4 cup ketchup (60 ml)
- 1–3 teaspoons Worcestershire sauce, to taste
- 1/2 teaspoon mustard powder
- 1/4 cup water (60 ml)
Directions:
In a large bowl, mix together 1/3 cup of the condensed French onion soup with the ground beef, dry breadcrumbs, egg, salt, and black pepper until just combined.
Shape the meat mixture into 6 oval patties of even size.
Heat a large skillet over medium-high heat and brown the patties on both sides, about 3–4 minutes per side.
Pour off any excess fat from the skillet, leaving the patties in the pan.
In a small bowl, blend the flour into the remaining French onion soup until smooth, then stir in the ketchup, water, Worcestershire sauce, and mustard powder.
Pour the sauce mixture evenly over the patties in the skillet.
Cover and cook over medium-low heat for about 20 minutes, stirring the gravy occasionally and spooning it over the patties, until the meat is cooked through and the gravy has thickened.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 380 kcal | Servings: 6
Tips:
For extra tender Salisbury steak, avoid overmixing the meat—mix just until everything is combined, and keep the patties slightly thick so they stay juicy in the gravy.
Leftovers keep well; store the patties and gravy together in an airtight container in the fridge for up to 3 days, and reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
