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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Salisbury Steak
Contributed by: Donna Barbour
  • For the meat:
  • 2 pounds ground chuck
  • 2 eggs
  • 1 cup crushed bread crumbs (plain or Italian bread)
  • 1 can French onion soup, divided
  • Salt and pepper, to taste
  • For the gravy:
  • 2 TBS grease from cooked meat, or oil
  • 3 TBS flour
  • Salt and pepper, to taste
  • 1 1/2 cups water
For the meat:
Mix meat, eggs, bread crumbs and half of the French onion soup together. Season with salt and pepper to taste. Form the meat into patties and fry on low heat in a skillet until done. Remove patties from skillet. Place on paper towel to drain excess grease and set aside.
For the gravy:
Pour all grease out of skillet. Pour 2 TBS cooking grease back in, or use cooking oil. Heat grease or oil.
Add flour and allow to brown slightly. Season to taste with salt and pepper. Add remaining French onion soup and water.
Add more water depending on the desired thickness. When it’s thick enough, put the patties in the gravy and simmer for 15-20 minutes before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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