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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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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

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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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

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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Reviewer:

stealth555

Cooking Level: Intermediate

Reviewed: Nov. 3, 2011

Perfect just the way it is written. No modifications needed. Full of flavor. Loved it.

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Reviewer:

Tosca

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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Reviewer:

grace2u

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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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Reviewer:

swtlisa

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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Reviewer:

Ana

Home Town: New Baltimore, New York, USA

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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Reviewer:

sib0842

Cooking Level: Expert

Living In: Summerville, South Carolina, USA

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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