Reviewed: Sep. 24, 2009

This was alright. We really could taste the mustard though. If there is a next time I will omit that. Thanks for the change of pace!

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MOM-2

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2009

This recipe turned out to be a good place to start for Salisbury steak, but after making it the first time and following the directions with all ingredients but horseradish, it left something to be desired. My fiancee made it, and I liked it, but it tasted very mustardy in a VERY overpowering way. The second time she made it, she eliminated the mustard, as well as the horseradish since we don't have any, added a packet of brown gravy mix + 1 cup water and used 3 teaspoons of Worcestershire sauce for the sauce portion of the recipe. The only change she made to the patties was to add one clove of garlic, minced. It was delicious.

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Michael

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Lexington, North Carolina, USA

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Reviewed: Jul. 10, 2009

Everyone enjoyed this recipe very much. However, next time I would double the sauce in order to put it on noodles or potatoes.

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erinmarie65

Cooking Level: Intermediate

Home Town: Woodstock, Illinois, USA

Living In: Tampa, Florida, USA

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Reviewed: Jul. 1, 2009

I followed the directions for the most part, however we had some fresh mushrooms that we needed to use up so my husband sliced them with some onion and garlic and sautéed them in a bit of butter. When they were almost done he added about 2 TBL of white wine and deglazed the pan and let it cook until it evaporated and then we added them to the gravy. I doubled the gravy recipe, but not the meat. I used 2 lbs of ground beef. These patties were absolutely the tenderest patties I have ever tasted. They held shape in the pan pretty well, but they fell apart on the plate and I was totally okay with that because they tasted amazing. I served them over a bed of egg noodles and the gravy with the falling apart patties was out of this world good. This will definitely be in my monthly recipe rotation. Thanks Denise!

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SavvyTech

Cooking Level: Intermediate

Living In: Lynnwood, Washington, USA

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Reviewed: Jun. 13, 2009

I did not like this recipe, the mustard overpowered the the other flavors. No one will eat this recipe again.

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angelgirl05

Home Town: Houston, Texas, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jun. 10, 2009

This comes out even better with "golden" mushroom soup! Great recipe!

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TLPINCK

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Reviewed: Jun. 6, 2009

Not awful, but I thought it had too much mustard, and not enough horseradish and worcestershire. I'll change the measurements next time to 1 tsp mustard, 1 tbsp worcestershire, and 2 tsps horseradish and see how that tastes. I used only a lb of ground beef, and kept other measurements the same, and had no problem with the patties staying together while cooking.

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Janet

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Reviewed: May 20, 2009

excellent - made some subs. made for 12 people, so i used 2 lbs of ground turkey, 1 lb of ground turkey sausage. all other ingredients the same except i added one more tbl of worsteshire. after the patties were cooked i stir fried onions and fresh mushrooms then added the cooked patties with the gravy soup mix. AWSEMOME. I cook for 15 people daily as a side business and everyone loved it.

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cindy

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Reviewed: Apr. 30, 2009

Very Good, I added some crushed "frenchs Fried Onions" with the crumbs. They were a little mushy but I refrigerated a bit then formed and added to a screaming hot pan to fry. After both sides were browned i slid them into a baking dish, topped with the sauce and finished them in the oven.. Turned out perfect and did not fall apart this way!

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MRS. FISHER

Cooking Level: Expert

Home Town: Stroudsburg, Pennsylvania, USA

Living In: Gillett, Pennsylvania, USA

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Reviewed: Apr. 21, 2009

I have no idea what happened, I followed the recipe exactly and I ended up with a pan of hamburger mush! :-( The patties fell apart completely! It looked and smelled great to start...any suggestions? We had to dump it out...such a waste of meat! :-(

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ALMEMOORE

Cooking Level: Beginning

Living In: Lansing, Michigan, USA

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Reviewed: Mar. 11, 2009

I've been making this recipe for 11 years now and it's a family favorite. I use all the measurements as listed here but after I cook the patties, I remove them, deglaze pan with 1/4 cup white wine and then saute 1/2 cup sliced onions and 1.5 cups thinly sliced mushrooms. Then I return patties, pour sauce over meat, mushrooms and onions and let simmer.

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TexasChristy

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Fort Gordon, Georgia, USA

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Reviewed: Feb. 3, 2009

I also changed this a bit, I used Dijon mustard and golden mushroom soup. I'm having real troubles like everyone else with them falling apart. I'm going to try adding more breadcrumbs and maybe another egg.

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thebrattons

Cooking Level: Professional

Living In: Crescent Springs, Kentucky, USA

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Reviewed: Jan. 24, 2009

Really tasty but I had problems getting the patties to hold together. Tasted better than it looked. Update: Added extra bread crumbs, and took another users advice, seared the patties then baked them in the oven. Came out perfect. I put a small coating of sauce in the bottom of a 9x13, added the seared and drained patties, then covered with the remaining sauce. Baked at 350 for aprox 20-25 minutes. Worked great!

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Miranda921

Cooking Level: Expert

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Jan. 13, 2009

I've been looking for the 'perfect' recipe for salisbury steak for many years, this is it! I doubled the sauce recipe and it was fantastic! Thank you for sharing this!!

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Joyce

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

7-year-old daughter told me that it was "really yummy, make this again". I think next time I will saute the onions first as they were a little crunchy. I did end up adding some sliced mushrooms to both the sauce and burgers, which was tasty. I was a little hesitant when tasting the sauce before cooking because it had a strong mustard flavor but dissipated when cooking. Don't worry about horseradish it is not a strong flavor in here, no need to delete. Flavors mix nicely. Thanks for the recipe!

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dancingbear

Cooking Level: Expert

Home Town: Addison, New York, USA

Living In: Elba, New York, USA

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Reviewed: Dec. 28, 2008

My whole family enjoyed this. After I browned the patties I placed them in a 13 by 9 baking dish. I poured the sauce on top of the patties and baked until they were done. I also added some flour to the drippings in the pan and wisked it with milk to make a gravy. I added a little bit of kitchen bouquet to the gravy to give it a nice brown color. This tasted so homemade it was fantastic. My patties stayed together but just barely. I also added fresh sliced mushrooms to the sauce for the patties, very nice touch!!

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Jay Dee Webb

Cooking Level: Professional

Home Town: Maysville, Arkansas, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Dec. 16, 2008

Even though daughter exclaimed "it looks like barf" she really liked it, as did the hubby. I thought it was ok, son didn't like it at all. The next time I will not add some of the sauce to the meat, thought it made the patties too sticky, they wanted to fall apart on me. Will probably make again...

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thrasher'swife

Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Nov. 25, 2008

I served this over white rice because my boyfriend loves it. I thought about halfing the mustard as suggested by another reviewer and am glad I didnt. I used 1 pound of ground sirlion and left all other ingredient portions the same. It made 4 burgers. I found that cooking them over high heat until realy seared before turning helped them to stay together. I also would recommend not cooking them to long once the lid is on. I cooke them long to make sure they were cooked thoroughly and they ended up a little dry. I didnt have prepared horseradish so I used horeseradish sauce instead(a condiment). The plating was one of the most beautiful things Ive nade wish Id gotten a picture. I put the rice down then placed a patty on top then ladeled sauce over it and used small peices of bacon to top the middle of the patty patty. I also lightly moistened the edges of the plate and sprinkled parsley. This was sooooooo tasty. Thank you. I will definetly make again.

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