Salisbury Steak
2 1/2-3# beef round steak, 3/4" thick
2 (10 3/4 oz.) cans golden mushroom soup
1 soup can water
8 oz. button mushrooms, sliced OR 2 (6 oz.) cans sliced mushrooms, drained
1 medium size yellow onion, sliced OR 1/4 C. dried onion
Salt and pepper to taste
Trim all visible fat from beef. Cut into serving size pieces if you wish.
In electric skillet, brown meat on both sides.
Scatter mushrooms and onions over meat. Combine soup and water and pour over everything.
Cover and simmer on low for at least 2 hours. Add additional water if needed.
Salt and pepper to taste just before serving.
To freeze: Divide into serving size pieces and place each serving in a 1-cup Glad container. Divide onions, mushrooms, and gravy evenly among servings. Freeze until solid. Pop out of containers and wrap each in sandwich size Baggie. Place in large freezer Ziploc, label, and return to freezer.
To serve: Unwrap and place in microwave-safe container. Cover and heat on medium, stirring gravy several times. May also be heated on the stove on medium-low heat, stirring several times.
My Notes: I developed this recipe when electric skillets were popular and long before crockpots made their appearance. I still prefer to make it in an electric skillet but it is just as simple to do it in a crockpot.
Serves 10-12
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