3 Reviews

Definitely not the Salisbury steak with the thick gravy I grew up with, but the flavors were good. We made it exactly as stated in instructions, and I noticed a couple of things that I would change if I made it again. First, after spending the time pan frying each steak, it was disappointing to find that most of the breading fell off into the gravy by the time it got to the table. I think I'd keep the gravy separate from the steaks next time. I'd also simmer the sauce to burn off the alcohol from the wine and add a bit of flour to the sauce to thicken it up. Again, the flavors are good and with a bit of tweaking, it would be a better dish.

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torontomiller_9313308 October 14, 2014

This recipe is so good! Steak is super tender and flavorful.... It will be one of my new go-to recipes for our family. Thanks for sharing!!

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Heather C. November 18, 2013

yummy!! followed most of it to a t. used worcestershire black pepper instead of regular. about 1 1/2lbs of meat, 1 whole med onion, 8oz pkg sliced mushrooms, bout 4 or 5 cloves garlic, and 1c beef stock. next time will add 1/2 stick of melted butter or margarine to mixture before adding cube steaks and cooking. was good but will be awesome with a little more flavor. thanks for a great recipe!! oh! and maybe sift a little bit of flower in the sauce to get it to thicken just a little bit, it was a tad on the runny side.

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Chef GreanEyes April 09, 2011
Cube Steak Salisbury Style - Alton Brown