Reviewed: Mar. 24, 2005

I was very impressed with this recipe. Like other reviewers, I made this in the crockpot. The meat came out so tender that I could pull it apart with a fork. I did add about 1/2 t black pepper, 1/4 t paprika, and 1/4 t thyme to the gravy just to spice it up a bit. It's excellent served with white rice.

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MANDI-O

Cooking Level: Expert

Home Town: Rosebud, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 7, 2005

These are great and easier to make than "regular" salisbury steak. The only change I made was to add lots of fresh, sliced mushrooms in the layers with the onions. YUM!!

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RAOULYSGIRL

Cooking Level: Expert

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Reviewed: Feb. 4, 2005

I have made this twice using 4 cube steak. First time I added quartered mushrooms and chopped the onion instead of slicing. Came out pretty good so I tried again. Second time I omitted to worchershire, chopped the onion and sliced 8 oz mushrooms. Seasoned steaks with salt and pepper and then dredged in flour and browned. Then I added onions and sauted until limp and then added mushrooms and lightly browned. Added two cans beef stock, salt & pepper to tasted and added 1/4 teas. garlic powder. Simmered on stove for 2 hours. Last 30 minutes of simmering, I removed some broth and blended well with 1 tables cornstarch and returned to pan and continued simmering 30 minutes. Served with mashed potatoes and sauted zuchinni. Great gravy! Thanks so much for submitting.

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Jackie E

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 2, 2005

SO good!! Takes some time to cook but tastes like a cross between salisbury steak and meatloaf.. One of our faves served w/ white rice!

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Southern GurL

Cooking Level: Expert

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Reviewed: Sep. 15, 2004

I have used the recipe for years, I usually add a beef bullion cube while making the gravy just to add a little more taste.

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busy mammo mama

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

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Reviewed: Jul. 19, 2004

This turned out pretty good. I added a can of cream of mushroom soup to the gravy just to thicken it up some.

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BOOKCHICKADEE

Home Town: Landover, Maryland, USA

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Reviewed: May 3, 2004

Like another reviewer, I prepared this in a crockpot. The meat was very tender but I would say the gravy could use more seasoning. Extra pepper and some garlic might be good.

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GREEDIE

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Reviewed: Mar. 16, 2004

This is so good! I actually put all of the ingredients in my slow cooker and left it there while I was gone to work. The steaks cooked about 8 hours and then when I got home, I made the gravy. This is definately a keeper recipe in our house! Thank you!!

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JHOOBSTER

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Reviewed: Feb. 9, 2004

It tasted more like a roast than salsbury steak. I thought the meat was tender, but for flavor..it just didn't taste like salsbury steak to me..not even 'sorta'.

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DDS1098

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Reviewed: Jan. 15, 2004

Po-mans Salsbury! Yummy! I was tempted to put in some red wine and fresh mushrooms much as the orginal recipe but deceided to leave it alone. Canned mushrooms worked excellent! Today was my second time using this recipe and I am soooo impressed! Thank you Nanci!

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Sneakyteaky

Home Town: Peterborough, Ontario, Canada

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Reviewed: Jan. 14, 2004

Wonderful, very tender.... I added a can of mushrooms to it, but did not and would not change anything else. Thanks for sharing the recipe Nanci!!

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th70

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Reviewed: Dec. 11, 2003

Not bad -- will do something different with the gravy next time. It was kind of bland. The steaks did come out super tender.

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HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Oct. 30, 2003

I gave this 5 stars because it is one of the easiest and best tasting cubed steaks I have made. It's very tender and flavorful. I served this with the honey mustard roasted potatoes and it was very well received. My family doesn't like gravy so I omitted the final step and just served with the juices in the pan.

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Beckycooks

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 9, 2003

Pretty good, enough unlike the TV dinner type salisbury steak that I gave it a try. I salted and peppered the steaks before coating them in flour. The kids all ate it, which makes it a winner in my book. P.S. I just made this for the second time and increased the worchestershire sauce to 3 Tbs. That brings it up to a "5 star" recipe! We had no leftovers!

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