This isn't a bad recipe, just not at all what I was expecting. If you are trying to make standard Salisbury steak -- with the sort of flavor that comes in frozen entrees or in restaurants -- use onion soup mix for the flavoring and nothing else, as so many reviewers have suggested. Catsup makes it taste like Swiss steak, the Worcestershire doesn't belong, and absolutely no mustard powder. Browned mine in a pan then baked for 30 min at 325, was very tender and juicy. Family ate it, but asked for the old way next time.
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This isn't a bad recipe, just not at all what I was expecting. If you are trying to make...