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Salisbury Steak-art

Salisbury Steak in a rich onion tomato sauce. Serve with roasted asparagus and potato wedges, over mashed potatoes, or egg noodles for a quick weekday dinner.



1 (10 1/2 ounce) can French onion soup, divided
1 1⁄2 lbs ground beef
1⁄2 cup dry breadcrumbs
1 egg
1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper
1 tablespoon all-purpose flour
3 tablespoons tomato sauce
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce, or more to taste
1⁄2 teaspoon mustard powder
1⁄4 cup water



  1. In a large bowl, add 1/4 cup condensed French onion soup, ground beef, bread crumbs, egg, salt and black pepper. Mix until combined. Using hands, form into 6 oval shaped patties.
  2. In a large skillet over medium-high heat, cook patties until browned on both sides; about 2 minutes per side. Drain excess fat from skillet.
  3. In a small bowl, whisk together flour and remaining soup until smooth. Add tomato sauce, tomato paste, water, Worcestershire sauce and mustard powder. Whisk until blended. Pour over meat in skillet.
  4. Cover, and cook for 20 minutes, stirring occasionally. Sauce will reduce and thicken as it cooks.
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