This is something that I kind of just created one night. I believe the typical Salisbury Steaks have a brown gravy, but I prefer white gravy so that is what I made, well sort of. As you look below you will see that I don’t have many of the actual measurements listed. My family prefers strong flavoring that I know is a bit much for others, so you can use however much you think your family would prefer.
1 pound of hamburger
1 can Cream of Mushroom soup
1/2 can of milk
1/2 packet Onion Soup mix packet
If you are like me and prefer using a rice cooker over instant rice, the first step is to get the rice started. There are only three of us, so I typically use 1 1/2 cups water and one cup of rice, add a bit of butter to my cooker, and this produces about 3 cups of prepared rice. Use more or less as needed to feed your family.
In a mixing bowl, combine thawed hamburger, onion soup mix, garlic salt, season salt, other spices your family enjoys, and then take about a handful of crackers and crush them (not too fine, they help hold the hamburgers together). Mix this all up and form your patties. Begin cooking your hamburger patties. I typically use my George Foreman grill, but you can cook them however you prefer.
If you are using instant rice, now is the time to start that process. Again, make however much rice your family will need.
Next, in a small saucepan, combine the Cream of Mushroom soup (I prefer Campbell’s) and the 1/2 can of milk. Simmer on low, stirring occasionally, until the rest of the food is finished.
Once your burgers are cooked, your rice is complete, you can turn of your soup mixture and serve. We typically put the rice on our plate first, then add a hamburger on top (hubby and son like to add cheese on top of the burger), then add the soup mixture to the very top. Now it is finished and ready to eat.
All together, the prep and cooking time doesn’t usually take more than 30 minutes.
Yields 4 servings (may have burgers remaining for leftovers, or another round of Salisbury Steaks)