Shortcut Salisbury Steak
Buttery Orzo and Peas
Ingredients
- 1 (10¾-oz) can beefy mushroom soup, divided
- 1½ lb ground beef
- 1 large egg, beaten
- ½ cup fine, dry breadcrumbs
- 1 tsp Montreal steak seasoning
Instructions
- Combine ¼ cup of the soup, the ground beef, egg, breadcrumbs and seasoning.
- Shape mixture into 6 patties.
- Cook patties in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until well browned.
- Meanwhile, mix up remaining soup with ¼ cup water.
- Pour over patties in skillet. Cover, reduce heat, and simmer 10 to 15 minutes.
Side Dish Ingredients
- 1 cup orzo pasta
- ¾ cup frozen peas
- 2 Tbsp butter
- ½ tsp salt
- ¼ tsp pepper
- ½ to 1 cup shredded Parmesan cheese (optional)
Side Dish Instructions
- Cook orzo according to package directions, adding peas the last 2 minutes of cooking.
- Drain and toss orzo and peas with butter, salt and pepper.
- Sprinkle with cheese, if desired.
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