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Salisbury Steak with onion gravy Taste of Home magazine 1 egg 1 can (10 1/2 oz) condensed French onion soup, undiluted, divided 1/2 c dry bread crumbs 1/4 tsp salt pinch of pepper 1 1/2 lbs ground beef 1 TBL all purpose flour 1/4 c water 1/4 c ketchup 1 tsp Worcestershire sauce 1/2 tsp prepared mustard In a large bowl, beat egg. Stir in 1/3 c of soup, all of bread crumbs, salt and pepper. Add beef. Mix gently. Shape into 6 oval shape patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings. In the skillet, combine the flour and water until smooth. Add the ketchup, Worcestershire sauce, mustard and remaining soup; bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. | |||||||||||||||||||||||
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