Hamburger steaks—or Salisbury steaks—always make a satisfying family dinner, and many consider them comfort food. This version is especially easy because the gravy is made with condensed cream of mushroom soup. It's also filled with chopped vegetables, making it a good way to get kids to eat their veggies. Feel free to add some gravy browning sauce to the soup.
- 2 1/2 pounds lean ground beef (80/20 to 85/15)
- 1/4 cup celery (finely chopped)
- 1/2 cup onion (finely chopped)
- 1/4 cup green pepper (finely chopped)
- 1/2 teaspoon garlic salt
- 1 teaspoon freshly ground black pepper
- 2 large eggs
- Dash of Worcestershire sauce
- 1/4 cup all-purpose flour
- 2 (10 1/2-ounce) cans condensed cream of mushroom soup
- 1 teaspoon gravy browning sauce (such as Gravy Master or Kitchen Bouquet)
Preheat the oven 350 F.
In a large bowl, combine the ground beef, celery, green pepper, onion, garlic salt, ground pepper, eggs, and Worcestershire sauce. Mix the ingredients thoroughly.
Form the ground beef mixture into patties (about 6 to 6 1/2 ounces each) and then dust them with flour; arrange the hamburger steaks in a 9-by-13-by-2-inch baking pan.
Pour the condensed soup in a saucepan and add browning sauce, if desired. Mix well and heat until it begins to simmer.
Pour mushroom soup over the steaks.
Bake about 45 minutes to 1 hour, or until the beef is thoroughly cooked.
**According to the USDA, the minimum safe temperature for ground beef is 160 F (ground poultry is 165 F).**
Tips and Variations
Mushroom Gravy: In a medium saucepan, saute 4 to 6 ounces of sliced mushrooms about 2 tablespoons of butter until golden brown. Add the cream of mushroom soup and gravy browning sauce, if using. Heat and serve over the baked hamburger steaks.
Ground beef loses roughly 25 percent of its weight—fat, and moisture—when cooked. Each 6 1/2-ounce raw patty should yield a 5-ounce cooked patty.