Salisbury Special Recipe
2 Tbsps of Veggie oil
1 c of water
1/3 c of bread crumbs (fine)
2 Tbsp of onion; sliced
2 Tbsps of parsley; chopped finely
Salt & pepper
1 lb of chuck; ground
10 cans of “cream of mushroom” soup (1/2 oz each)
Mix the cream of mushroom soup with one cup of water in a small saucepan. Add a dash of salt and pepper to taste. Whisk well and set aside.
Meanwhile, in a separate bowl, combine the beef, crumbs, onions, beaten egg, parsley, pepper, and salt. Add in 1/4 cup of the soup mixture, and mix well either with your hand (or using a fork).
Place a large nonstick skillet with veggie oil over medium heat. Make some patties out of the beef mixture. When the oil is hot, fry the patties ’til both sides are golden.
Remove from the heat and transfer to a platter with paper towel to drain excess fat. Cover to keep warm.
Boil the mushroom soup mixture over medium heat while stirring constantly. Let it simmer uncovered for about 5 minutes.
Transfer the cooked patties in a serving platter. Pour the simmered mushroom soup mix over it. Garnish with a sprig of parsley and serve with rice.