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Salisbury Steak

Reviews for: Salisbury Steak

This turned out to be a pleasant surprise. Here are the changes I made to what is now my favorite dish. In the gravy, I used a can of French Onion soup as well as a can of Cream of Mushroom and a packet of Dry Onion Soup. I omitted the salt due to the high sodium content in the soups. I’m glad I did. I doubled the gravy except for the ketchup…kept it at 1/4 cup while doubling the rest. I also added a jar of mushrooms to the gravy. After browning each side of the patties (and yes, having them fall apart slightly), I transferred the patties to a foil-lined casserole dish, put the gravy on top, covered the dish, and cooked it at 375 for 45 minutes. I was worried the patties wouldn’t get all the way done because they were pretty thick, but they turned out perfect!!! We had it with brown rice (and had just enough wonderful gravy to go along with it!) and steamed broccoli. This is a new favorite recipe for my husband and me.

The only reason I gave this recipe four stars is because I ended up doing a lot of tweaking based on other recommendations. I ended up with a WONDERFUL meal. I took the following suggestions: I added chopped onion and garlic to meat mixture before browning. I added a can of cream of mushroom soup to French onion soup, and mixed in a small amount of brown gravy mix to give it some color and thickened it up a bit. I omitted the ketchup and doubled the amount to pour on top of garlic mashed potatoes. For those who had trouble keeping the patties together, try this as was suggested before. Instead of cooking in a skillet, place browned patties in a foil-lined casserole dish, pour gravy over top, and bake at 400 for 30 mins. Your patties will stay together nicely!!

I made the recipe as is and it was really very good. I would never attempt to rate a recipe that I had made ANY changes to as I would not be giving a fair assessment of the recipe as written. It would be like rating my own recipe. I think everyone who posts a recipe has a right to hear what people think of their recipes, as written. Once you tweak it, it’s yours. I liked this just fine. When I make it again, I may alter a few things, but no one here will know about it.

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