8.23.18 I followed this recipe to the letter and wouldn’t change a thing, it turned out awesome. I sliced the onions and mushrooms and mixed up the meat patties (including the pork) in the morning, put them in the fridge, and then this was just a breeze to make later for dinner in the Instant Pot®. The gravy is absolutely delicious, and that little bit of red wine adds incredible richness and depth of flavor. Do use a good-quality beef broth/stock (the only one that I buy is Kitchen Basics® for beef, chicken, and vegetable), and it’s what has been used in every cooking class that I’ve ever taken (well, I haven’t taken that many, but they’ve always used Kitchen Basics). Not sure what happened to my onions, as they seem to be barely visible, but their flavor contributes greatly to that crazy-good gravy. Some might say “…hey, this is just salisbury steak,” but this turned out exceptionally well, that’s why I’m raving about it. This one’s going into my Favorites, definitely a “make-again” recipe.
8.23.18 I followed this recipe to the letter and wouldn’t change a thing, it turned out awesome. I sliced the onions and mushrooms and mixed up the meat patties (including the pork) in the morning, put them in the fridge, and then this was just a breeze to make later for dinner in the Instant Pot®. The gravy is absolutely delicious, and that little bit of red wine adds incredible richness and depth of flavor. Do use a good-quality beef broth/stock (the only one that I buy is Kitchen Basics® for beef, chicken, and vegetable), and it’s what has been used in every cooking class that I’ve ever taken (well, I haven’t taken that many, but they’ve always used Kitchen Basics). Not sure what happened to my onions, as they seem to be barely visible, but their flavor contributes greatly to that crazy-good gravy. Some might say “…hey, this is just salisbury steak,” but this turned out exceptionally well, that’s why I’m raving about it. This one’s going into my Favorites, definitely a “make-again” recipe.
My husband made these for dinner the other night and they were so delicious. I prepped the patties before going into work and he took care of the rest. We made everything almost exactly the same except the parsley in the patties. I guess I ran out of it and realized last minute but either way they were still very flavorful. We doubled the batch and have frozen the other half for another busy weeknight. Thanks
Definitely a keeper! Made exactly as described but because I like salt will probably add some salt to the meat mixture next time.
Perfect example of why electric pressure cookers are sometimes no faster than a regular pot. This recipe calls for 15 minutes preheat, 15 minutes to cook and 10-40 minutes [?] to cool down. I browned the patties in a frying pan and had then finished in a stove-top pressure cooker in barely 20 minutes. They tasted alright; nothing special.
This was excellent! The only changes I made were due to dietary restrictions (omitted egg used Ian's panko bread crumbs for Gluten Free Dairy Free and Egg free and subbed the red wine for marsala wine as that's what I had on hand). The patties held together perfectly and the flavor of the sauce with the mushrooms and onions was so spot on perfect for Salisbury Steak! Even my mushroom hater just pushed aside the mushrooms and said this dish was super good...not once but twice! Served with mashed sweet potatoes and to my surprise the sauce goes well...complimented and cut the sweetness of the potatoes nicely imo. My husband had some corn too. Perfect all around meal! Thanks for another great recipe Bren!
This meal with soooo good! I just love the instant pot. I wanted to make a little bit more so I used 1 pd of ground pork instead of 1/2 used two eggs (because they were a little on the small size) and 1/2 cup bread crumbs. It made six larger patties. The sauce I did one and one half times the recipe just so that we would have left overs. Everyone that ate this meal said it was awesome and to def keep to make again!
Delicious and easy. Stuck to the recipe couldn t be better served it on a bed of sweet potato mash with peas and corn.
Someone posted that "normal" salisbury steak doesn't take as long as this recipe. Well if you include letting the patties sit in the fridge for an hour it does!
I followed the recipe exactly as printed and it came out perfect and so delicious. I used instant buttery mashed pototoes. This was the best salsbury steak very tasty and the gravy not super thick (i hate thick gravy). I plan on using this recipe often.
