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Salisbury Steak

 

 

1 10 3/4 ounce can beefy cream of mushroom soup
1 1/2 pounds ground sirloin burger
1 large egg, beaten
1/2 cup fine dry bread crumbs
1/4 cup finely chopped onions
1/8 teaspoon pepper
1/4 cup water

 

Combine 1/4 cup soup, ground sirloin and next 4 ingredients, mixing well. Divide meat mixture evenly into 6 portions. Shape each portion into a 1/2 inch thick patty.

Cook patties in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned.

Combine remaining soup and water, stirring well. Pour soup mixture over patties. Cover, reduce heat and simmer 20 minutes. Serve immediately over egg noodles.

 


 

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