The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: May 8, 2012
This was excellent, tho' I did play with the recipe quite a bit. Beginning with the gravy, I knew I wouldn't like that much mustard so I used a tablespoon of ketchup instead - and some fresh dill and some chopped red pepper (as well as the Worcestershire and horseradish, which was VERY subtle). Instead of 1/2 c. water, I added 2 T. of sherry. For the meat, I wanted to make sure it was flavorful and had some contrast in texture so I added some chopped red pepper and celery and gave it several shakes of steak seasoning. I used herb-seasoned stuffing mix I had processed into crumbs in place of the bread crumbs. I wasn't in the mood for slopping up the stove by frying, so I made six little mini-loaves and poured the gravy mixture over and baked them, perfectly, at 350 degrees for 45 minutes. Served over buttered pasta with a simple tossed green salad.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 23, 2012
Very good. I substituted Golden Mushroom soup as that is what I had. Husband loved it and so did I. I hate horseradish but put it in anyway I think it adds to the flavor of the sauce. Go for it.
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Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA
Living In: Shiocton, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 13, 2012
I left out the horseradish only because I happen to be out right now. I wanted a thinner gravy and I also didn't want to lose any of those great meat pieces stuck to the pan--I added a quarter cup or so of beef broth to use to deglaze the pan. After I did that, I then added the rest of the gravy ingredients. This was okay. The family seemed to be lukewarm about it. Noone was really keen on the gravy. I think the mustard made it not as palatable for us. I don't think I'll make this again. It's not a reflection of the recipe, it's just not something we cared for.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 13, 2012
Made this last night and the wife loved it. Only made three slight changes. I added more onion, used brown mustard, and after browning the patties, I finished them off in the oven for 25 mins at 350F. Quite tasty. I will definitely make it again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 3, 2011
Perfect just the way it is written. No modifications needed. Full of flavor. Loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 25, 2011
Very good recipe. It'll be even better next time...I was in a hurry and thought it said to put 1/4 of the soup mixture with the meat instead of 1/4 cup. It was still quite tasty in spite of my mistake. I was glad I didn't leave out the horseradish as some of the reviewers suggested. It gave it a nice zing.
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 16, 2011
Love this recipe. Made it exactly without any changes. It will be a favorite from now on.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 26, 2011
I've been making this recipe from Taste of Home for about 10 years. What a crowd pleaser. Don't let the horseradish scare you, it is a pleasant surprise. However, i double the sauce, it's great on mashed potatoes or wide egg noodles.
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Home Town: New Baltimore, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 27, 2011
My son did't think he would like this because of the mushroom soup so I used cream of celery. I have made these several times, sooo good. I serve with mashed potatoes and the sauce makes a great gravy.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Photo by ~TxCin~ILove2Ck
Reviewed: May 19, 2011
Good easy recipe. The mustard was a little different flavor than I am used to for salisbury steak, but overall this was a good dish and I would eat it again. I used an onion bun, onion powder, and only 1 lb of ground beef.
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Photo by ~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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