*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Simple and satisfying comfort food. Great gravy. I prepared this as the recipe directed with a couple of exceptions – I added a couple of cloves of minced garlic to the onions and mushrooms and used all beef broth, no water. I don’t understand why the submitter instructs that you essentially dilute the gravy with water. Use the 30 minute cooking time only as a guide – mine didn’t take nearly that long!
Tonight was second time I have made this. I love love love it!!!!! I did not change anything either time other than using 1.5-2 pds of meat (for a total of 8-9 patties) and doubling all the ingredients for enough gravy for the 8-9 patties. I always struggle with what sides go with what so I will do what I wish others would do and tell you I made Parmesan Roasted Potatoes, Brussel sprouts, and French bread with it. Yum yum!
I'm sure this recipe is great as tendered. I made a couple changes , I omitted fresh mushrooms and flour and substituted a can of cream of mushroom soup I used the whole 14.5 ounce can of beef stock . I also added a clove or two of chopped garlic to the meat. overall it quickly became one of my favorite things to cook
This is a great recipe. Like many others, I tweaked it a little as well: I used a "beefy onion soup" mix instead of regular onion soup mix. Also, I use golden mushroom soup in my recipes that call for gravy; I sauteed the mushrooms and onions as directed, then added that to the beef broth and soup mix, stirred in the golden mushroom soup, and voila - a really good, rich gravy (the flour is unnecessary). I've prepared this dish three times now and there are usually leftovers, but only if I make extra (it's that good!)
This pattys were great but the broth was not. You have to adjust the broth to your taste. The gravy was bland so I added more Worcestershire (to taste or 1 table spoon) minced garlic (to taste 1 teaspoon) pepper and sea salt. I did not use water but added 2 1/2 cups of low sodium beef broth instead. I served this with steam broccoli and twice baked potatoes.
Because I have growing teen boys I doubled this recipe. It wasn't great it was just ok. I was hoping for more depth of flavor. After browning it sure didn't take 30 minutes to cook thru more like 10. I'm going to continue searching for other Salisbury steak recipes.
This recipe is excellent!!! My husband doesn't care for mushrooms, so I omitted them. I used 1 large Vidalia onion and swanson's beef broth for the stock. The patties were tender and full of flavor, and the gravy was awesome. Best Salisbury steak My husband and I have ever had. Thanks for a great recipe. I'll be making this again and again for sure.
I just made Salisbury steak and this recipe is very similar to mine. The only difference is that I used Italian seasoned bread crumbs, water instead of milk and freshly ground pepper. I also added a couple of tablespoons of ketchup. I rarely measure things when I cook and I had more than a pound of meat, but I probably used more Worcestershire sauce than what is called for here because of the addition of ketchup. For the gravy, I removed the patties to a plate after I browned them and used the same skillet that I browned the patties in, to brown the mushrooms and onions as I did not want to waste the yummy brown bits that add so much flavor to the gravy. I did not use the onion soup/water, I just used low sodium beef broth. I put the patties and gravy in a covered casserole dish and I finished mine in the oven. I had it at 350 degrees for about a half hour. Cooking times are going to vary depending on the size/thickness of your patties, the type of pan and the way your stove works, so I cannot rate any recipe according to whether or not it was done in the time stated, there are way too many variables. We're having the leftovers tonight!