3 Reviews

I love Salisbury steak. This recipe is packed with flavor. I used 1 whole egg. The onion was sauteed in a small amount of olive oil along with some sliced mushrooms. They were removed from the pan and the steaks were then browned. Finally the flour was sprinkled over the pan, lightly browned and the stock and other ingredients added. Once the gravy thickened slightly the meat and onions were returned to the pan and everything simmered for a few minutes to combine flavors. This is a recipe I'll keep in reserve to make again. Made for Aussie Swap.

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PaulaG November 11, 2011

Salisbury Steak is one of my "comfort foods", and this one hit the spot. The only thing I would change is to sub plain tomato sauce for the ketchup, as we thought the ketchup made it too "sweet" tasting, but that is a personal preference.

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Outta Here May 10, 2013

This is a great recipe! I used ground chicken to save fat and calories, and my only other deviation from the posting was to add saut?ed mushrooms to the gravy instead of onions. I agree that once everything has a chance to simmer the flavor is fantastic and tastes like a much higher-fat dish. I certainly will be making this again--thanks, CraftyLady13! :)

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Noor.Khalid June 09, 2012
Salisbury Steaks With Rich Brown Gravy (Low Fat)