Salisbury Steak can be thought of as the epitome of comfort food. Why not use V8® to simplify cooking for you and your staff while maximizing enjoyment for your patrons?
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|85% lean ground beef||3 lb.|
|bread crumbs||0 3/4 cups|
|onion||4 oz.||0 3/4 cups|
|black pepper||0 3/4 tsp.|
|vegetable oil||3 tbsp.|
|dried thyme||0 1/2 tsp.|
|garlic powder||0 3/4 tsp.|
|1. Mix 3/4 cup vegetable juice, beef, bread crumbs, eggs, onion and pepper. Shape firmly into 12 patties, 1/2 thick.
2. Heat oil in large skillet. Add patties and cook until browned. Remove patties as they brown.
3. Add remaining vegetable juice, thyme and garlic. Heat to a boil. Return patties to skillet. Cook over low heat 20 min. or until done. CCP: Heat until internal temperature is 165°F. or higher for 15 seconds.CCP: Hold at 140°F. or higher. Portion 1 pattie and 1/2 cup sauce. Serving Suggestion: Serve with rice.