By NoeleenCleary on September 12, 2008
Photo by Lainey6605
Photo by Lainey6605
"Posting this here for Annie. (It's a long story.) If you don't use homemade stock use low-sodium beef broth so you can control the salt. You'll need to check your seasonings (salt and pepper) after making the gravy. This makes a little extra gravy for mashed potatoes or noodles or what-have-you. Prep and cooking times are approximate. You can do this! ETA: Thank you, Lainey, for the wonderful review. I was unclear in the instructions about the size of the patties if you had to cook them longer and I apologize. Change has been made specifying that. I'm glad you enjoyed them."
Serving Size: 1 (1616 g)
Servings Per Recipe: 1
"Excellent! And made with things I usually have on hand in the pantry. I used dried italian bread crumbs, substituted 1 Tbsp onion powder for minced onion (hubby hates the texture of real onions), and made gravy without mushrooms. Plenty flavorful! Just add salt to your tasting! Thanks!! A nice alternative to meatloaf for dinner. Just served with buttered pasta noodles."
"This is excellent, NoeleenCleary...wish I could give it 10 stars. I didn't have fresh mushrooms on hand so I used canned. It still came out absolutely delicious. Thanks so much for sharing this great comfort food."
"This was easy, great tasting and affordable. My boyfriend had seconds which he usually doesn't do. He complained about being too bloated afterwards but I am sure that it was worth it. Thank-you for posting."
"After seeing the photo by Lainey in PAC I quickly saved this recipe into my cookbook. I am so glad I did! They were excellent and not bland as most hamburger steaks are. I used ground round so had very lean beef. I ended up adding a little bit of tomato juice to the pan after the steaks were seared to keep them cooking. (We like our ground beef very done.) The gravy was nicely flavored as well. Thank you so much for sharing your recipe!"
"This is THE best salisbury steak recipe I've ever tried and that is including my usual stand-by. The flavor of the "steaks" are wonderful and they came out so tender. I used pretty lean ground beef so I didn't have any drippings. I added a little more butter to make the roux because of this. After the gravy was done, I did put the steaks back into the skillet and simmered with the mushrooms for about 30 minutes because they weren't quite done yet and I also wanted the mushrooms to be nicely done. The gravy is full of flavor as well. This is just excellent, Noeleen Cleary. Eating on a budget is definitely not boring! I served "Recipe#174819" with this. Made for Pick A Chef Fall 2008."