Post by April B. on Mar 18, 2003 8:50:50 GMT -6
For Robin Fischer
This is how I make my Salisbury Steak
I hope this will help.
Salisbury Steak
1 can (10 3/4 oz.) of condensed cream of mushroom soup, undiluted
1 teaspoon of prepared horseradish
2 cups of dry bread crumbs
1/2 teaspoon of salt
4 cub stakes
2 to 3 tablespoons of oil
3/4 cup of milk
1/4 cup of finely chopped onion
Black pepper to taste
In a bowl, combine the soup, and horseradish and blend well.
Set aside.
Mix bread crumbs, salt, and pepper into a zip lock bag.
Place cub stakes in bag and mix well to coat.
In a large skillet, brown the cub stakes in oil; drain.
Combine the soup mixture with milk; pour over cub stakes in large skillet with lid.
add onion.
Cover and cook over low simmering heat for 25 to 30 minutes or until meat is done.
Remove cub stakes to a serving platter; spoon sauce over meat.
Sauce is good over cooked long grain rice
This is how I make my Salisbury Steak
I hope this will help.
Salisbury Steak
1 can (10 3/4 oz.) of condensed cream of mushroom soup, undiluted
1 teaspoon of prepared horseradish
2 cups of dry bread crumbs
1/2 teaspoon of salt
4 cub stakes
2 to 3 tablespoons of oil
3/4 cup of milk
1/4 cup of finely chopped onion
Black pepper to taste
In a bowl, combine the soup, and horseradish and blend well.
Set aside.
Mix bread crumbs, salt, and pepper into a zip lock bag.
Place cub stakes in bag and mix well to coat.
In a large skillet, brown the cub stakes in oil; drain.
Combine the soup mixture with milk; pour over cub stakes in large skillet with lid.
add onion.
Cover and cook over low simmering heat for 25 to 30 minutes or until meat is done.
Remove cub stakes to a serving platter; spoon sauce over meat.
Sauce is good over cooked long grain rice
