First had this version of Salisbury steak at an Amish church in rural Ohio. I will never forget the delicious smell of that church kitchen! After a little questioning, a kind woman gave me the recipe. Great for a plan-ahead meal.
Ingredients
- ground beef: 1 pound
- milk: 1 cup
- saltine crackers: 1 cup (crushed)
- onion: 1 piece (chopped)
- salt: 1 tsp
- ground black pepper: 1 tsp
- cream of mushroom soup: 1 can (10.5 ounce can)
Metric Conversion
Stages of cooking
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Mix ground beef, milk, crackers, onion, salt, and black pepper in a bowl. Shape mixture into a narrow loaf and place onto a baking sheet. Cover and refrigerate, 8 hours to overnight.
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat a large skillet over medium-high heat. Cut loaf into 1-inch thick slices and sear in the hot skillet until browned, 2 to 3 minutes per side. The inside will still be pink. Arrange slices in a roasting pan. Spread mushroom soup over steaks.
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Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour. An instant-read meat thermometer inserted into the center of a meat slice should read at least 160 degrees F (70 degrees C).
