St. James’ Salisbury Steak
Created by dienia b on May 27, 2015
- Servings: 6
- Prep Time: 30m
- Cook Time: 50m
- Recipe #19349
Ingredients
- 4 ounces bread slices (4 slices rye bread, it said dutch dill rye)
- 1 teaspoon dill seed
- 1/4 cup milk
- 2 pounds ground beef
- 1 (6 ounce) green bell pepper (dice half, slice the other half)
- 1 (6 ounce) red bell pepper (dice half, slice the other half)
- 1 (2 ounce) stalk celery, including leaves, chopped
- 3 tablespoons finely chopped yellow onion
- 1 large egg
- 4 tablespoons fennel seed (1 for meat mixture, 3 for sauce)
- 1 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup water
- 2 cans (10 3/4 ounce each) condensed cream of mushroom soup, undiluted (Campbell's)
- 1 can (15 ounce) tomatoes (peeled)
How to Make
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Step 1: Preheat oven to 350º.
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Step 2: In small bowl, cover bread with milk; reserve.
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Step 3: In large bowl, combine beef, diced peppers, celery, onion, egg, 1 tablespoon fennel seed and remaining seasonings. Mix well by hand.
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Step 4: Squeeze milk from bread; tear into small pieces and mix with meat mixture. Shape into 6 large patties.
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Step 5: In large skillet, over medium heat, brown patties lightly on both sides. Remove to large shallow baking dish.
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Step 6: In same skillet, cook sliced peppers in water until just soft.
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Step 7: Add soup and tomatoes, stirring to blend well. (Tomatoes will break up as the mixture us stirred.)
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Step 8: Add remaining 3 tablespoons fennel seed and pour over patties.
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Step 9: Bake, covered, with foil, for 50 minutes.
Nutritional Facts
- Serving Size: 1 (347 g)
- Calories 734.5
- Total Fat - 40.1 g
- Saturated Fat - 12.1 g
- Cholesterol - 172.7 mg
- Sodium - 772.8 mg
- Total Carbohydrate - 44.1 g
- Dietary Fiber - 6 g
- Sugars - 3.6 g
- Protein - 48.1 g
- Calcium - 194.3 mg
- Iron - 7.3 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.4 mg