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#205 – The Very Best Salisbury Steak & Cranberry Bread

hosted by Laverne Diede & Rhonda Fitterer

The Very Best Salisbury Steak

  • 1 10 1/2 oz. can French onion soup
  • 1 Tbsp. flour
  • 1 1/2 lbs. ground beef
  • 1/4 cup ketchup
  • 1/2 cup dry bread crumbs
  • 1-3 tsp.
  • Worcestershire sauce, to taste
  • 1 egg
  • 1/4 tsp. salt
  • 1/2 tsp mustard powder
  • 1/4 cup water
  • 1/8 tsp. ground black pepper

In a large bowl, mix together 1/3 cup of condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce, and mustard powder; pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Cranberry Bread

  • 1 cup butter
  • 1 8 oz. package cream cheese
  • 4 eggs (room temperature)
  • 1 1/2 cups sugar
  • 1 1/2 tsp. vanilla
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt.
  • 2 cups sifted flour
  • 2 cups fresh or frozen cranberries

Preheat oven to 350 degrees. Add butter, eggs and cream cheese together in a bowl, cream together until light and fluffy. Add sugar, vanilla, baking soda, salt, and flour; combine well. Fold in cranberries. Pour batter in one large greased loaf pan, or several small loaf pans. Bake for 60-70 minutes, or until toothpick comes out clean.

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