Tangy Salisbury Steaks

READY IN: 40mins
Recipe by KitchenHacker

A Salisbury Steak recipe thats a bit out of the ordinary.. The horseradish gives it a nice tang, and the mushrooms also add to the nice taste. Serve with boiled noodles or mashed potatoes and a veggie of choice.. I hope its enjoyed here..

Top Review by Sharon the Rocket

WOW! This was my first attempt at any type of Salisbury Steak - and it turned out great! My M-I-L always made Salisbury steak when my husband was little but he said this was the best he's ever had. I think it was the "tangy" that made it outstanding (and unique). It's a keeper! Made for PAC '10.

Ingredients Nutrition

  • steak

  • 1 lb lean ground sirloin
  • 1 medium onion, diced
  • 1 (14 ounce) can sliced mushrooms, drained and divided
  • 2 tablespoons butter
  • 1 egg, beaten
  • 12 cup breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • gravy

  • 11 12 ounces beef consomme (I use Campbells)
  • 2 tablespoons cornstarch
  • 3 tablespoons water


  1. Corse chop 1/2 of the drained can of mushrooms.
  2. Saute onions and chopped mushrooms in butter over medium heat just until the onions are tender. Remove from heat and let cool.
  3. In a large bowl, mix ground sirloin, bread crumbs, egg, worcestershire sauce, horseradish, spices and cooled onion/mushroom mixture together and make 4 oval patties.
  4. Fry or broil the 4 patties to desired doneness ( I like medium well).
  5. While the steaks are cooking, add the consomme' and remaining 1/2 can of mushrooms to a medium sauce pan and bring to a simmer.
  6. Mix the cornstarch and water together and use to thicken the gravy mixture to the desired thickness just before serving.

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