By Becky H on March 20, 2003
Photo by Stirring the Pot
Photo by Stirring the Pot
"This is our favorite salisbury steak recipe. I always make enough extra sauce to serve over potatoes. Tastes like it took all day to cook."
Serving Size: 1 (207 g)
Servings Per Recipe: 6
"Great recipe! As with all recipes I tweaked it a bit according to personal preference. Keeping in mind that I never measure anything, here's my take on it: Instead of french onion soup, I use a dry packet of Knorr's onion soup mix. I combine 1/2 with the meat mixture (which otherwise is the same as this recipe) and reserve 1/2 for the sauce. For the sauce I use a tetra pak of beef broth to which I add onions, mushrooms, worchestershire & ketchup to taste, and the remaining onion soup mix. To thicken I use a flour & oil rue. Awesome over mashed potatoes!!!"
"YOOO for real the very best is an understatement. I followed this recipie to the t....just doubled the sauce and added sliced mushroom.
Sooooo very good !!! the good thing about this recipie is that it is soooo tastey, meat tender and sauce over mashed potatoes divine!!!
I am so thankful for the posting of this recipie"
"I made this last night and followed recipe exactly. It was Awesome the meat was very tender and the sauce/gravy was great. I did double the gravy part for extra for the Salsibury steak and to put over the mashed potatoes. Excellent recipe. Thanks!!"
"I loved this! It was super easy. I used cornstarch instead of flour and used regular mustard because I didn't have dry mustard. (1 tsp of dry mustard = 1 Tbsp regular mustard) Other than that, I followed recipe to a T. I served it with corn and mashed potatoes. I'm excited to have a new meal on my list. I will make this again on a regular basis. Thank you!"
"Well, this is now THE Salisbury Steak recipe for this family! It was sooo easy and sooo good! I doubled the amount of sauce because I served this with herbed egg noodles on the side. I also added saut"
"Made this last night for supper as my husband said that he was hungry for Salisbury Steak. This was so moist and flavorful. I subsituted Ground Sirloin in place of the Ground Beef. I also did not have any ground mustard on hand, so I replaced that with Dijon Mustard. I also added a onion thinly sliced on top of the patties as they were cooking. Loved the recipe, and will be using it again!"
"As soon as I added the french onion soup to the ground beef, it smelled "salisbury-ish" and I knew it would be a winner. I didn't think it was salty at all- in fact I added a little to both the meat and gravy. If you are going to be serving this with mashed potatoes, double or even triple the gravy!! When I went to stir it, a good portion had already dried up even though it was covered. We would have loved some more for our potatoes, but next time I'll be sure to make plenty. This is an enjoyable, economical, comfort food recipe."
"I will start off by saying this, I am not a fan of salisbury steak. I dreaded having it growing up but would still eat it.
I made this per my husband's request and to me, it tasted just like the one my mom would make. My husband absolutely loved it. My kids chowed down.
When I shared the recipe with my friends, they all couldn't get enough of it!
So thank you :)"
"This is the best Salisbury Steak I've ever eaten. You won't go back to the frozen dinners ever again. I made the recipe exactly as written. Served with a side of Garlic Mashed Potatoes, Roasted Asparagus, and Homemade French Bread. This one is a keeper!"
"Back 37 years ago when we first got married, this was one of my favorite recipes to make on a regular basis, then, somehow I lost the recipe!!! I am so happy to have found it again on "Zaar"!!! This is delicious, and the gravy is great over mashed potatoes!!! You can also bake these in a 350 degree oven for 60 minutes, pouring the gravy over the last 5-10 minutes. Enjoy!!! Thanks, Becky!!!"
"I was desperate for something new that I could make without going to the market. This was exceptional! I made the patties according to the recipe, they were a little loose and didnt need the extra 20 in the sauce.... Browning in my cast iron cooked them through, they ended up tender and delicious. I didn't have any Worcestershire or ground mustard and I'm not a fan of ketchup. So I made the sauce with the soup and flour, did a little squirt of mustard, maybe 2-3 table spoons of ketchup (figured it needed it) added a little A1 in place of the Worcestershire. But it still needed a"
"5 stars are not enough for this recipe! It is so easy and requires very little prep time. Exactly the type of recipe I need for quintuplets, (YES, QUINTS!) and a hungry husband. My husband was very uncertain about having salisbury steak, he remembers it as tasteless rubber being served in the grade school cafeteria. Needless to say, this recipe blew him out of the water. The recipe is very easy to double, and I served it over medium egg noodles. The quints ask for it every week, that's the only downside of it!"
"Very good meal. I served this with mashed potatoes (of course :) ) and crispy eggplant....yum. I did use ground turkey in place of the ground beef and it turned out perfect. Thank you for sharing this delicious recipe with us."
"Excellent! I doubled the sauce but used one can of golden mushroom as I only had one french onion can,turned out great...I did add some fresh mushrooms..."
"I used an 80/20 ground turkey/ground beef mix and it was delicious! Thanks for the great recipe that will now be a regular in our home."
"Very tasty! I used 3tbsp of Worcester sauce. Next time I think I will only use 2 as it was a little too tangy. All in all a great taste. Will certainly make this again!"
"The Salisbury Steak part was excellent. The gravy had WAY too much ketchup. So, I'll keep the meat seasonings and look for a sauce that is less sweet."
"Made this today. Very yummy. Will make again."
"I went a little non traditional and used bison meat. It was delicious and there was no excess fat! The only mistake I made was leaving the heat on med high after I covered it. The gravy became more carmelized. Next time I will turn it to a simmer."