The first time I made this meal, my husband and I had only been married about 8 months. Anxious to prove my domestic abilities I attempted to make Salisbury Steaks for dinner. I made every effort to follow the recipe down to the very last detail, but managed to create mushy slop instead of nicely rounded steaks. Understandably upset, I served my failed meal only to have total sucess read all over my sweet husband's face. Despite its lousy apperance, the meal tasted delish! So, it was lovingly renamed: Salisbury Slop.
Fast forward about 8 years and I decided to try again. Same great taste and this time...no slop!
Not the greatest picture of the final product. I'll work on my photography skills.
1 can (10 3/4 oz.) condensed Cream of Mushroom soup
1 lb of ground beef
1/3 cup of dry bread crumbs
1 small onion, finely chopped
1 egg, beaten
1 tbsp vegetable oil
2 cups sliced mushrooms
Mix 1/4 cup of soup, beef, bread crumbs, onion and egg THOUROUGHLY. Shape firmly into 4 patties, 1/2 inch thick.
In skillet over medium high heat, heat oil. Cook patties until browned. Set patties aside. Pour off fat.
Add remaining soup and mushrooms. Heat to a boil. Return patties to pan. Cover and cook over low heat for about 15-20 minutes or until patties are done (160 degrees)