Prep time
10 MIN
Total time
30 MIN
Salisbury steak gets a fresh update in this easy and flavourful low-sodium dish. Serve these easy burgers with egg noodles and your favourite green vegetable to soak up all the creamy mushroom sauce.



  1. Mix together beef, egg, flour and half each of the garlic and Worcestershire sauce; shape into six ½-inch (1 cm) thick patties. Heat oil in a large nonstick skillet set over medium-high heat. Cook patties 3 minutes per side until browned. Transfer to a plate. Reduce the heat to medium.
  2. Add onions and mushrooms to pan. Cook, stirring occasionally, 5 minutes until mushrooms have released their liquid. Add remaining garlic; cook, stirring, for 1 minute. Stir in soup, milk, lemon juice, vinegar, remaining Worcestershire sauce, mustard powder and pepper, if using; bring to a simmer, stirring often.
  3. Return patties to skillet and cover with sauce. Cook, uncovered, for 5 minutes over medium-low heat until patties are cooked through and sauce is desired thickness. Sprinkle with green onions and parsley.

Recipe Made With

CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup

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  • 5 Stars


    Really good. Kids loved it.

    Tanya G. | July 15, 2017

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  • 3 Stars

    Pretty good

    I'd add paprika to this next time as I found it a bit bland.

    Rachael K. | September 18, 2019

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