Salisbury Steak Supreme Recipe

How to make it

---

• 1. Mix thoroughly 1/3 cup soup, beef, bread crumbs, egg and salt.
• 2. Once the mixture is well mixed, to bind the meat to make the texture of Salisbury steak do the following: First divide the mix into (6) 5 oz balls. With your hands wet, roll the mixture around in your palms for about 10-12 seconds pressing your hands together forcing the meat to become tighter in texture. If the meat starts to stick to your skin just run your hands under the water quickly and the stickiness goes away. You will have to do this with each ball, maybe wetting your hands 2-3 times; I don’t even remove the meat, just let a little water in and keep rolling.
• Now press down on the ball in your hands and start forming the oval patty. The oval patty should be worked down to about 3/4 inch in thickness. As it cooks, it will shrink and as it does it becomes thicker, 1 1/4 inches thick. Although you had 1 1/2 lbs of meat, the bread crumbs, soup and egg increases the weight enough to make each ball 5 oz not 4 oz.
• 3. In a skillet, cook bacon until crisp. Remove and crumble.
• 4. Pour off all but 2 tbs. drippings. Actually there was only 2 3/4 measured tablespoons of bacon grease so just leave all the grease as it increases the flavor and the amount is so small why bother.
• 5. You need a wide fry pan to get all 6 patties in at the same time. You can see in the pic, they will fit and as they cook they shrink and fit better. Brown patties in the bacon grease. I cooked each side at least 5 minutes on medium on an electric stove. Once one side was browned I turned the patty, cooked another five minutes, then turn again cook 2 minutes. Now they are getting a good brown color. Flip once more. The next step should have already been completed as this is the point you pour the gravy mix on the meat to simmer.
• 6. In a bowl, mix the 1 2/3 cans of soup, one cup of water, 1/4 cup of wine using a wisk, see pics. The recipe calls for marjororam and I needed fresher marjororam (my small can had 47 cents on it and was a powder) I could only find it as leaves (now $2.50). Before I put the marjoroam in the bowl, I used my thumb and index finger to grab a pinch of leaves and grind them into a coarse powder. This will spread the flavor out better. Add the garlic to the bowl. Don’t worry about the pink color, it disappears as it is cooked.
• 7. I poured the mixture over all the browned patties and then using an ice teaspoon I gently moved the gravy mixture around to mix it with the bacon grease. Because I increased the amount of water and extra can of soup I chose not to cover the pan. I turned the temp down just a little below medium and set the timer for 20 minutes.
• 8. I wanted the lid off so the mixture would thicken and it did. Occasionally I spooned the gravy mix over the patties. You can see in the pics how nicely it cooked, bubbling goodness.
• 9. True lovers of Salisbury steak know each bite needs to be rolled in the gravy and picking up a little mashed potatoes with each bite.
• 10. Without increasing the 2nd can of soup and water it would not have been enough gravy, this was just magnificent.
• 11. Once the patties are on the plate spoon on gravy and then apply crumbled bacon.
• 12. The recipe I used call for serving over noodles but I favor the mashed potatoes. This is like in high school and college. I always picked it if it was available.
• 13. I was really concerned the wine would be overpowering and when it was first cooking and I tasted it, it was a bit strong (Cabernet Sauvignon) but at the end of the 20 minutes, it was just frigging perfect. This recipe adjusted was just spectacular in flavor and thickness of the gravy was just amazing.
• 14. I am going to put each left over patty in a plastic container, add gravy and freeze. Once frozen, run water over the bottom and it will pop right out. Wrap and freeze and have great wonderful lunch.
• 15. By making the recipe before posting I found you need to put the additional soup, water, wine in a bowl and mix before adding it to the pan. You couldn’t mix it if just poured it in the pan. This was not a part of the original recipe.
• 16. A great proven recipe for Salisbury steak, it tasted exactly like I expected or exceeded my expectations. Each bite was so full of flavor and the texture from rolling made it just perfect. I talked with Paulasue about the recipe before I started and I appreciate her input. Thanks, JJ.