Simple Salisbury Steaks Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Apr. 29, 2012
Excellent! I too added more spice and I also microwaved the meat. If in a hurry, 8-10 minutes on high. Turn meat half-way through. Then add the rest of your gravy/sauce. Heat on high for 3-4 mins. You're ready to consume..........
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Reviewed: Feb. 21, 2012
Mine fell apart, but they tasted good. I seasoned the meat mixture up the way I wanted it, worcesthire, liquid smoke, paprika, herbs. I recommend using less soup and more egg. Also I made a homemade quick beef gravy with the pan drippings and fresh mushrooms, YUM!
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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 7, 2012
These were great! I didn't follow the recipe exactly (didn't measure & didn't have mushrooms), but they were still yummy. I used 1 slice of bread and a couple slices of left-over onion. (I use a Handy Chopper to make bread crumbs and mince the onion.) They were very delicate to turn over and one broke in half, but it made it taste even better cause the gravy cooked into it more. So good!
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Reviewed: Jan. 15, 2012
I like to use fresh bread crumbs in the "steaks". For a little more flavor, I add a teaspoon or so of italian seasoning, onion/garlic powder and a good measure of fresh ground pepper. My kids like this over buttered egg noodles but I like it over MeMe's Mashed Potatoes. Pure comfort food, like something my Mom would have made for me as a kid.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Jan. 13, 2012
Great recipe. Loved it the first time, even though I didn't have mushrooms! Liked it so much decided to make it again.
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Reviewed: Jan. 12, 2012
This was pretty good. My husband REALLY liked it. My 12 year old didn't like it so much due to the mushrooms and onions. I'm giving the recipe 4 stars because really, mushroom soup does NOT equal gravy to me. Perhaps the addition of some DARKER soup, (onion?) or maybe a package of french onion soup mix added to the mushroom soup would have made it better. I DID add french onion soup to the meat which gave it a great flavor... maybe I should have used only half the packet and the other half in the gravy....
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Photo by TaraAnne

Cooking Level: Intermediate

Home Town: Long Island, New York, USA
Reviewed: Dec. 31, 2011
I have been making this for 20 yrs. I learned that putting less mushroom soup in the patties helped with the falling apart. But what really mattered is not frying them. I bake them in a roaster so there is no need to flip the beef. Baking them doesn't char the outsides and they taste more like salisbury steak vs fried hamburger. My kids are over 30 and still come running when I make this recipe...
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Reviewed: Nov. 29, 2011
Didn't put the soup in the meat patties as they were moist enough and used all of it at the end with more mushrooms (which I semi-microwaved first).
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Cooking Level: Expert

Photo by ilkaisha
Reviewed: Nov. 23, 2011
Due to the reviews stating that the steaks fell apart, I used cube steak instead of ground beef, omitting the bread crumbs, egg and oil. I sauteed the onion and mushrooms before adding the mushroom soup and 1/4 cup of milk to the pan. I covered and cooked for about 15 minutes on low heat. This was pretty good. Needed a touch of salt, but that's it!
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Photo by ilkaisha

Cooking Level: Expert

Home Town: Lititz, Pennsylvania, USA
Living In: Reading, Pennsylvania, USA
Reviewed: Oct. 30, 2011
Great recipe. I added another can of soup and about 1/2 c of milk for the sauce since I wanted gravy for mashed potatoes. You also can't go wrong with fresh mushrooms.
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Displaying results 21-30 (of 58) reviews

 
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