Salisbury SteakThis post may contain affiliate links. Please see my disclosure policy for more details.
I was first introduced to this recipe when a dear friend brought it for us after Dalton was born. Not only is it heavenly, but it’s super simple to make. This busy momma loves easy recipes!
My OCD kicked in when the recipe said to divide the meat mixture into six patties. After all, they have to be perfectly even, right?
Leaving the mixture in the bowl made it much easier to evenly divide. It worked quite well, if I do say so myself!
For some reason I had in my head that the patties needed to be in a ball shape instead of round and flat. Let’s just say that had they been, the browning process would have been a lot easier and my patties would have been much prettier. Oh well, at least they tasted fabulous. Live and learn!
Funny story – I had never heard of Beef Consomme before this recipe. So, when I went to the store I had no clue where to even look. With such a fancy name I figured it would be with the specialty foods. When I didn’t find it there I briefly perused the canned soup aisle. Obviously not good enough because I left empty handed.
Let’s just say that I felt like an idiot when I asked my friend where to find it and she said with the other canned soups. (Shaking my head at myself.)
1/3 cup Bread Crumbs
1 1/2 lbs Ground Beef
1/2 cup Chopped Onion
8 oz Mushrooms
1 can Beef Consommé, divided
1 can Golden Mushroom Soup
1/2 teaspoon Black Pepper
2 teaspoons Cornstarch
- Combine bread crumbs, beef, egg, and onion in a bowl. Shape into 6 (1/2-inch-thick) patties.
- Coat a large skillet with cooking spray. Add the patties, cooking over medium-high heat for 5 minutes on each side, or until browned. Transfer patties to a platter, and keep warm.
- Place mushrooms in the skillet and saute 2 minutes. Add beef consommé (reserving 1 tablespoon), mushroom soup and pepper; stir well to combine.
- Return the patties back to the skillet, bringing the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
- Combine the cornstarch and reserved 1 tablespoon of consommé in a small bowl. Stir with a whisk to remove any clumps and add to the skillet. Cook 1 minute or until sauce is thickened.
Note: My sauce didn’t get as thick as when my friend made it for me. I could have added even more of the cornstarch mixture to thicken it up, but I guess I was too hungry because I didn’t.