This baked Salisbury steak recipe is a simple and flavorful version of an old standby. The sauce makes wonderful gravy to serve over the meat or mashed potatoes.
Ingredients
- lean ground beef: 2 pound
- Italian seasoned bread crumbs: 1 cup
- eggs: 2 piece (beaten)
- dry onion soup mix: 1 pack (1 ounce pack)
- salt and ground black pepper: (to taste)
- beef broth: 1 can (10 ounce can, divided)
- cream of mushroom soup: 1 can (10.5 ounce can)
- dry mustard: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix together ground beef, bread crumbs, beaten eggs, onion soup mix, salt, and pepper in a large bowl until well combined. Pour in about 1/2 of the beef broth; continue mixing until mixture is thoroughly moistened. Divide into six equal portions and shape into patties.
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Heat a Dutch oven over medium heat. Cook patties in the hot pot until browned, 3 to 5 minutes per side. Discard excess grease, leaving patties in the pot.
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Stir together condensed soup, remaining beef broth, and dry mustard in a medium bowl until smooth; pour over browned patties in the pot.
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Bake in the preheated oven until patties are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
