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glassmelter


glassmelter
 
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Member Since: Jul. 2012
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Recipe Reviews 2 reviews
Salisbury Steak
I wanted to use 2 lbs. of ground beef and stretch this a bit, so I added an extra egg, an envelope of Lipton onion soup mix, and a few extra tablespoons of bread crumbs to the meat mixture. The steaks were wonderful -- tender and flavorful. The sauce nearly ruined this for me; the ketchup and worcestershire were just out of place with salisbury steak, way too tangy. I had to add 2 jars of Heinz brown gravy and a can of cream of mushroom soup to tone the sauce down enough to eat it. Next time I'll leave out the ketchup, worcestershire and possibly the mustard, and stick with a standard mushroom-onion gravy. Oh -- and to whoever suggested baking this covered in the oven rather than finishing it on the stovetop, thanks! Much easier to finish it in the oven so you can work on the rest of the meal while it's cooking. Wonderful recipe for the actual beef patties, but if you're looking for the taste of traditional salisbury steak, I suggest using a more traditional gravy recipe.

2 users found this review helpful
Reviewed On: Aug. 23, 2012
The Best Chicken Fried Steak
This recipe may be a little TOO good. I just had to thaw out some cube steaks in the microwave and make this for myself at 10PM because I had a craving and nothing else sounded nearly as satisfying for my late dinner. This always comes out perfect -- steaks are flavorful, crispy on the outside and tender on the inside. The only changes I make to this are to use garlic powder instead of minced garlic, double the Tabasco sauce in the batter, and lightly season the steaks with salt and pepper after frying them. Thank you for posting this; it's the only recipe I'll use for chicken-fried steak from now on.

1 user found this review helpful
Reviewed On: Jul. 31, 2012
 
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