April’s Salisbury Stake in Mushroom Sauce Serving size: 1 steak, 1/4 cup gravy Makes Servings: 6 Prep Time: 5 minutes Cook Time: 25-30 minutes
1 ½ pounds ground beef 2 egg, beaten 3/4 cup bread or cracker crumbs, very finely crumbled 1 pkg. Dry Onion soup mix 2 packages dry brown gravy mix 2 small cans cream of mushroom soup using mushroom soup can to measure add 1 can of milk 1 ½ teaspoons Worcestershire sauce (Optional)
Mix meat, egg, crumbs, dry onion soup mix. Shape into ovals or rectangles about 3/4" thick. Heat a skillet large enough to hold steaks in a single layer. When skillet is hot, add meat and cook On med High for about 2 minutes, turn and cook to ½ or 3/4 doneness, for about 4 - 5 minutes just don’t cook all the way trough yet. While meat cooks, in a medium size bowel mix brown gravy and the 2 small cans cream of mushroom soup, using mushroom soup can to measure add, 1 can of milk along with the 1 ½ Tablespoons Worcestershire sauce and stir it together.
When meat is ½ way done, remove to a platter. Pour or spoon off all but about 1 Tablespoon fat from the pan, leaving any browned bits. Add mushroom mixture and beef patties. Bake in a oblong cake pan covered with aluminum foil @ 350 for about 25-30 minutes This is good served with mashed potatoes, noodles or rice. We prefer mashed potatoes.