Recipe

Salisbury Steak Supreme Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 11 months ago This recipe was posted by Paulasue, she found it in a cook book. As she said, it read well and I thought the same thing. As I made the recipe I found it needed a few adjustments. Please give Paulasue cudos for posting her recipe, I just tuned it up. ... More Prep:20m Cook:20m Servings:6	Thegoldmine
	easy to make and wonderful

Ingredients

Ready to mix meat

Ready to roll

Formed patty's

Cooking bacon

2.75 tbls oil

They fit

Starting to brown

Wine and seasonings

Gravy stuff ready

Gravy mixed

Nice and brown

Pour gravy on

Perfect amount of gr

Nice!

Starting to cook

Pepper

Simmering

Looking good

Bubbyling

Ready to eat

That's a plate full

Bacon bits

Close up-Final

Many lunches

Juels' plate

Add Photos

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Ingredients

• 1 can Campbell’s mushroom soup (2 cans). I used a store brand it worked just fine (Savemart in Sacramento)

• 1 1/2 lbs ground beef

• 1/2 cup fine dry bread crumbs

• 1 egg, slightly beaten

• 1/4 tsp. salt

• 3 slices bacon

• 1/3 cup water (1 cup)

• 1/4 cup Burgundy or another red dry wine. I had a bottle of Cab so what the heck, it worked well.

• 3 cloves garlic, minced

• 1/4 tsp black pepper

• 1/4 tsp marjororam (if you have leaves, crush them a little)

Directions

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.

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Comments

mystic_river1 11 months ago said:
Wonderful JJ> I would make my own soup because I can't stand canned soup LOL but this is a great recipe with great pictures so you get my 5 + 5
Joymarie

thegoldminer 11 months ago said:
Thanks Joymarie, always nice to get your comments.JJ

juels 11 months ago said:
This recipe does sound kicked up a few notches from the regular salisbury steak! Gravy sounds delicious and very nice pictures, making my mouth water! Thanks for posting!

clbacon 11 months ago said:
How gorgeous and delicious-looking!!!

sunny 11 months ago said:
WOW - and you didn't invite us over for dinner last night??

minitindel 11 months ago said:
Mmmmmmm........mmmmmmm......mmmm
what more can i say......but wow!!!!!!!!
love it jj you out did youreslf !!!!
five plus

tink

donman 11 months ago said:
WOW! What a wonderful job. If I could give you a Perfect 10 I would :)

mjcmcook 11 months ago said:
~Hello~jj~
I actually read 'every' word of the directions
you so 'painstakingly' wrote for this
"5"FORK!!!!! recipe~ It is a real Winner~
Anyone can tell that You also added a 'lotta' LOVE
into this recipe~ I appreciate the time that You
took to write and also photograph the process~
May I say ~?
~~~~~~~~~~ MERRY CHRISTMAS ~~~~~~~~~~
~*~ mj ~*~

sandysunshine 11 months ago said:
I wish I had some right now! YUM!!

binky67 11 months ago said:
Wow, you have out done yourself, especially with all the step by step pics to go with the recipe. Awesome!

paulasue1 11 months ago said:
JJ,
What can I say? You have taken a good recipe and turned it into a dish any chef would be proud of. Your improvements and photos are outstanding. Thank you so very much for giving me credit for the original version. Cooking is an art and I like to play with recipes a lot. Infact that is how we learn to be a better cook. I am very happy it turned out so well. Enjoy my friend. I only wish I could have shared the meal with you. I agree mashed potatoes with salisbury steak is what I would prefer too. Thanks,
Paula

dragonwings647 11 months ago said:
Wow!!!!this sounds soooo gooood!!!!! I; will definitly try this. I think my grandaughter will try to sneek some mushrooms into it too. One of her favorite adds for gravy. Only 14 but getting to be a great cook. Thanks for the post.

thegoldminer 11 months ago said:
Yea, right on, love that granddaughter, she is right on. I will update the recipe and add mushrooms> I don't have to make it to know it will make it double supreme. Give her high 5's from JJ. I will update the recipe over the weekend. Done for the night. Thank you for the great input.

momo_55grandma 11 months ago said:
Hey JJ superb recipe always said men are great cooks and Paula sue is a great cook too you 2 deserve the best rating 55555555555555555555555555555555555555555555555555555555555555555555555555555555555555555555555555555. Well you get the idea high5

thegoldminer 10 months, 3 weeks ago said:
I had my second frozen steak tonight with mashed potatoes. This is just to friggin good. I am going to make a double batch and freeze them. It is so great to pull out the package,pop it in the microwave and 3 minutes later an awesome dinner. This is the real thing, use the cab wine.

juels 9 months, 3 weeks ago said:
I told you JJ, I'd come back and let you know how this came out! 2 good things here for me: great advice on compounding the meat (it stayed together nicely because of that); also, great idea about using 2 cans of canned soup, rather than 1. There really wouldn't be enough gravy with just one can! The steak was tender and delicious, went great with mashed potatoes! I know , I know you had enough pictures on here already, but I went ahead and added one more, titled Juels' plate, so you could see it. Sorry, forgot to put the bacon on top when I was taking the picture, got too excited, I guesse. Thanks again for posting this!

lilliancooks 9 months, 3 weeks ago said:
Wow! This does sound and look good...even without the bacon! Thanks for showing this in the 'I Made It' group, Juels!:)

angelgal 9 months ago said:
Hubby is gonna LOVE this!!

cookingandbakingqueen 1 week, 4 days ago said:
This looks good.I've been looking for diffrent types of Salisbery Steaks.Thank you for sharing this recipe.

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