In fact, it’s a helluva a lot better if it doesn’t.
Growing up, I thought that Salisbury Steak only came in freezer boxes, and just really wasn’t that good. Well. THAT was a misconception. This stuff is great! It’s easy, quick, comforting and just downright homey. I like to serve it with the requisite mashed and corn, just like the tv dinners (you can’t blame me for nostalgia). This time I didn’t thicken the sauce, I just left it as is, and truth be told, it was fine. Thicken away if you so choose.
2 pounds (1 kilo) ground beef
1/2 cup seasoned bread crumbs
1 package of Knorr Onion Soup (divided)
garlic powder to taste
pepper to taste
2 cups water (about)
1 tablespoon Worcestershire sauce
2 tablespoons Maggi (what’s that stuff called again? Kitchen Bouquet I think)
a sprig or 2 of thyme
some more pepper for good measure
In a large bowl, combine ground beef, egg, bread crumbs, 1/2 of the package of soup, garlic powder and pepper.
Mix it up with your hands, it’s the only way to really combine it all.
Form 8 patties.
Heat a large skillet over moderate heat and brown the patties on both sides.
Do this in batches if you need to, reserving cooked patties on a plate.
Using the same pan, add water, remaining soup, Worcestershire (jeez that word is hard to type), Maggi, thyme and pepper and stir it all up.
Test for seasoning.
Return patties to the pan and simmer over low heat for about 15 minutes.
Thicken sauce if you feel like it.