Reviewed: Nov. 19, 2009

This was a great dish and really simple to make. I could throw this together anytime for a nice hearty meal. The Hungry Teen had two servings while my husband compared it to swiss steak which I agree, it does resemble. So other than it not really being what we thought of as "traditional" salisbury steak, it was good and I would serve it again if hubby was not here. (He does not like swiss steak). I didn't have mushrooms.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Nov. 18, 2009

Great basic recipe. I adjusted ingredients to make 6 steaks. The only change I made to the steaks was to add the worcestershire sauce to the beef mixture and didn't coat in flour before frying. Sauteed onion and made 2 packets of beef and herb gravy. Added gravy to the onions, then poured mixture over the steaks in a 13X9 baking dish. Baked at 350 for about 20-30 min. The family loved it!

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~*Brandy Lee*~

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Reviewed: Nov. 10, 2009

This was an awesome basic recipe! I followed advise of other reviewers and omitted the ketchup. When it came to the gravy, I made more than the recipe called for, definitely would not have been enough. For the gravy I replaced the bullion with canned beef aus jus, this worked out perfectly. Also, I added minced onions and another splash of worcestershire to the beef mixture, this gave texture and a nice flavor to the meat. Thanks for the recipe will definitely make again!

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SMILINGCOOK

Cooking Level: Expert

Home Town: Washington, D.C., USA

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Reviewed: Nov. 6, 2009

Super easy and Just as good!! I always add more water than asked, I just add it until it looks like gravy :)

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Kym

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

This was really yummy. The meat was tender and I enjoyed the taste of the sauce.

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lynnshamrock

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Reviewed: Sep. 10, 2009

To my delight, My 3.5 yr LOVED this recipe. He rarely eats much, especially meat, but he ate an entire patty and asked for more. While it was not the flavor or texture I was hoping for, we liked it and will make it again if it gets my son to eat. Only thing I'll do differently is add a little less pepper to the patties and make more gravey. It was also nice because it used things I already had in the pantry and was simple to make.

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TANYA7774

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2009

I did not care for this recipe.

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Chris' Personal Chef

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Aug. 26, 2009

This was really good and without the canned soup! The only change I made was I added some "Gravy Master" to make the sauce more brown. It's a keeper!

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deuxbebes

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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Reviewed: Aug. 21, 2009

This was great. My kids are extremely picky eaters, but my daughter loved it. I used italian bread crumbs and made my own gravy. Quick and simple to make. Will definately make again.

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Jaiarre

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Reviewed: Aug. 5, 2009

The family ate it but all thought that it lacked taste. This was an easy recipe, however it was bland. I would add chopped onion and garlic salt to punch up the flavor.

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Sandi

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 4, 2009

this was good..preparing the meat..yes..follow directions...DID NOT make near enough gravy though, and kinda bland....will make again and follow some other users ideas...

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pamela c

Cooking Level: Intermediate

Home Town: Cumming, Georgia, USA

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Reviewed: Aug. 3, 2009

I have followed suggestions submitted by D. Bonilla and it worked out great.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Aug. 1, 2009

This is one of the best salisbury steak recipes, my family really enjoyed it!!

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SCOOBYGIRL37

Cooking Level: Intermediate

Home Town: Kinde, Michigan, USA

Living In: Novi, Michigan, USA

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Reviewed: Jul. 28, 2009

Nice texture, did not dry out the meat like other recipes I have tried - even my picky eaters loved this one. Will be making again for sure!

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bikerchickie

Cooking Level: Expert

Living In: Walnut Creek, California, USA

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Reviewed: Jul. 21, 2009

This recipe is comfort food at it's best! Although I have found a few short cuts for our busy family. I pattie the hamburger mixture as directed, dredge in flour and brown. At that point I place them in a cassarole dish. I add canned french onion soup and ketchup stirring to pick up any bits. Pour it over the patties and bake in the oven. Gives me time to "multi task"

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Gayle

Cooking Level: Intermediate

Home Town: Port Huron, Michigan, USA

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Reviewed: Jul. 19, 2009

This was good, but not like any salisbury steak I've ever had. I always thought the gravy should be a brown mushroom gravy. I think that's what I'll make next time.

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MRS. SHOCKLEY

Cooking Level: Intermediate

Living In: Jefferson City, Missouri, USA

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Reviewed: Jul. 16, 2009

I enjoyed this recipe! Tripled the ingredients to make more and used a little corn starch to thicken the gravy. It was very good!

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amusselwhite

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Reviewed: Jul. 11, 2009

Easy to make and delicious. I did double the sauce. Just great.

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BBWEBSTAR

Cooking Level: Expert

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Reviewed: Jun. 25, 2009

this was not good to me... my grandpa loved it. the steak was good but the gravy tasted like nothing but ketchup if u cut the ketchup i bet it would be much better

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courtney

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Reviewed: Jun. 20, 2009

This was good. I didn't have beef boulions, so I used low sodium beef broth in place of the water and boulion. I don't think this would change the flavor, just would make the salt content a little lower. I also used fresh mushrooms. It was good, but the sauce needed something. Might add some extra spices or something next time to teh sauce.

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