Scrumptious Salisbury Steak in Mushroom Gravy

Excellent recipe; I followed other's suggestions and did the following: saute fresh mushrooms and onions in butter before browning meat, reduced milk to 1 1/2cp. milk, added 1 1/2 beef broth, and added a cn of cream of mushroom soup as the last step. This will definitely be on our table again!

When I first made this dish, my husband and I both found it to be much to salty. Next time, I omitted the canned mushrooms in their own juices and instead used fresh mushrooms. This eliminated the salty flavor. The patties were very flavorful, but I added some crumbled bacon bits and a little crushed garlic. I also prefer a gravy made with cornstarch over flour and found that to work great also.

We LOVE this recipe -- easy, cheap, and yummy! My only change is to saute sliced onions with the mushrooms. This one is firmly entrenched in our rotation!

SUPER GREAT! This was the first time I ever made salisbury steak. I did change the recipe a little, we like onion so added more, used only 1/2 the milk and salt, and as others have done I used a can of beef broth and a can of cream of mushroom soup, fresh mushrooms that I sauted in the butter to use for the gravy, and a tsp of worsh. sauce. This made the gravy nice and thick. YUMMY!!!

I added worcestershire sauce to both the patties and the gravy, I also used 2 cups of beef broth and 1 cup of milk. I also placed the patties in a casserole and smothered them in gravy, I then covered with foil and baked for about 30 minutes. The gravy needed additional thickening as I felt it was too runny for my family's taste so I added a bit of slurry before pouring the gravy over. It was good and with the minor adjustments I made it will remain in the line up, thanx for a good recipe the whole family likes!

Delicious! I did make a change though, not because I saw anything wrong with the recipe but because I am lazy! Instead of making a sauce with the butter, flour, milk, and mushrooms...I just used a can of cream of mushroom soup and milk. I added some flour to make it thicker. Still turned out yummy! And it had a good gravy consistency.

Who would think that salisbury steak could be so good? Whenever I think of salisbury steak, I have visions of TV dinners. Fix this with mashed potatoes and biscuits and you have a meal fit for a king. Like me, you will swear off TV dinners forever. I served the very easy to prepare, "Red Hot Biscuits" from the allrecipes website. With the mashed potatoes, I just can't tell you how good it tasted. Even though I only had two cups of milk and had to substitute chicken broth for the rest of the milk, the consistency and flavor of the gravy was primo. This was an absolutely awesome and amazing meal.

I made the patties according to the recipe, but for the gravy I sauteed fresh button/crimini mushrooms in butter and set aside. I then added more butter/flour and added a can of beef broth and an equal part of milk. I also added worcestershire sauce and dijon mustard before adding the reserved mushrooms and the pre-browned patties back in. Yummy!

Yep, I made this again and it was just as good as the first time. I did omit the beef boullion cube, used fresh mushrooms and cut back about 1/2 cup milk, but, it was delicious in the end. I don't think I altered the recipe enough to not follow the directions as they were. This time, I did make it with mashed potatoes. Again, we had enough for left overs. Next time, I don't think I will put poultry seasoning in my meat mixture, I think I will change it to a steak seasoning or maybe include some steak sauce.

Great recipe! The gravy turned out nice and thick; I made the recipe as is but cooked a bit longer then the 10 minutes in the end.

I wasn't sure I should bother adding my review since there are so many here already but why not? My family LOVED this recipe; however, I made a couple of changes because I was missing ingredients. I usually follow a recipe exactly the first time I make it and change it to suit us if needed. Instead of buttery round crackers, I used vegetable flavoured ones. Because I didn't have any beef bouillon cubes, I didn't put in the juice from the canned mushrooms. Instead, I put in a can of onion soup. I thought that three cups of milk sounded excessive so I only added one. The gravy was just right as far as I was concerned so I'm glad I didn't put in all the milk. I think the onion soup helped the flavour so I'm writing that change on my recipe and keeping it.

I made this recipe completely as directed... the taste was EXCELLENT... my son kept saying that it tasted like sausage... maybe that was the herbs in the poultry seasoning? I used 96% lean beef... and the patties were rather firm, I guess ...Nevertheless, non-red-meat-eating-boy glommed it down. The main issue that I had was that the sauce didn't thicken....I don't know if might have been the extra liquid from the canned mushrooms or too much milk... but it just seemed very liquidy. I wound up having to add about a TBSP more flour to the mixture.... and in the end, it was thicker, but the milk had curdled a bit by the time that happened...& didn't look as pretty as I thought it would...but it was noticeable to me & no one else! :) All told, this was an excellent comforty kind of meal... served with yukon gold mashed potatoes & left over corn...great for this cold evening... I will definitely make this again...but do a little experimenting with the gravy! Thanks for sharing!!

This was good but not great in my opinion. I followed the recipe exactly, except that I needed to add some more cracker crumbs to the meat. I felt it was a little bland, but my biggest problem was that the sauce got to thick and lumpy after sitting. Needed more liquid. Still, we enjoyed it. Not sure if I would make again.

I added fresh parsley, garlic salt, breadcrumbs instead and garlic to the meat... I sauteed fresh baby bella mushrooms with onion, garlic and white wine and instead of using bouillon cubes I used 1 1/2 cups of milk and 1 1/2 cups of beef broth! Served it over buttered basmati rice... NOM!

I used 93% fat free ground beef, fresh mushrooms instead of canned and used only 2 cups of milk and 1 cup beef broth. Instead of butter and flour I used about 1/4 cup Worcestershire sauce and 2 1/2 tablespoons corn starch to thicken the gravy. Tried to make on of those comfort food dishes a smidge healthier... Yum!

We love this recipe! I would suggest that you do NOT drain the pan drippings after cooking the patties. That adds to the flavor of the gravy. It's also helpful to whisk the flour into the milk/beef stock prior to pouring it in the pan. That makes it cook more smoothly. We do also add some garlic occasionally, but we generally stick to the recipe. Also, I just made the BEST patty melts as leftovers from this recipe. Just sauté some extra sliced or chopped onion in butter and/or bacon drippings. Remove the onions from the skillet, but leave the drippings. Brown slices of rye bread in that skillet, using the pan drippings to lightly coat the outer sides of the bread. You can melt some sharp cheddar on the bread slices as you're browning them, if you like extra cheese. Reheat one of these salisbury "steaks" with some of its mushroom gravy, melting some sharp cheddar on top as you heat the patty/gravy. (I just did this in the microwave.) Spread some salad dressing (Miracle Whip or similar) on one or both slices of the browned rye bread, along with some spicy mustard. Add some of the sautéed onions and the "steak" with its gravy to one piece of prepared rye and top with the other slice of bread. This makes a SUPER flavorful, juicy patty melt! We won't talk about calories...

Delicious! I thought I had fresh mushrooms, but had used them in something else. Didn't miss them, this was really good. Hubby says to put it in the rotation!

I too made changes to suit me. Nothing against the author, just preferred not to use milk. Instead, used beef bouillon & burgundy, added a little flour to make a gravy. Prior to that, sauteed onions & mushrooms in butter. I mixed minced garlic, diced onions, oregano, eggs, worcestershire, italian bread crumbs & "house seasoning." I fed (8) hungry men & they loved it!

The texture of the meat was not great! I was disappointed in this recipe. The gravy didn't have much flavor and my son and husband did not like it either. Won't be trying this one again. Disappointed.

just some changes...sautèed mushrooms with a thinly cut onion..made "beschiamella" sauce then added the mushrooms, poured over the meat, in the oven covered for 45 minutes!! GREAT!!!!!!!!! P.S. no need for bouillon cubes.

LOVED this recipe! So easy and just perfect! I did omit the poultry seasoning and added just season salt and a bit of Worcestershire sauce. Other than that left it alone....will be making this again! Thanks for sharing!

This is a yummy dish with lots of gravy. I used Ritz crackers and low fat milk, and light margarine. I also used a bit more onion and a dash or two of "wooster" sauce. My husband and son each ate two patties, so saying it feeds 6 is stretching it. I'd say it easily feeds three adults. Mashed potatoes are a must with it because of the generous amount of gravy. I think next time I will make larger, thin patties to take advantage of the delicious gravy.

I alter the recipe a bit by adding worchestershire sauce and my own cajun spice recipe and lots of garlic powder, no egg and no butter, use extra virgin olive oil to brown and large slices of onion after beef is browned. For the side dish, I coarsed cut up potatoes and carrots, boil, add beef bouillon till tender, drain, add stick of melted butter and more homemade cajun seasoning, stir and ready, delicious comfort food.

I followed the recipe as written but had to make one small change. I wanted the gravy to be thicker so I added one extra tbsp of flour. This is really good and a different with the milk gravy. Will go into my keeper file.

Everyone liked this better than the other Salisburys I've made. The gravy needs more but I'll figure that out on my own. As is, it is good, not great.

This is an amazing recipe. I modified it a bit to suit our Indian palates. To the patties I added 2 cloves of minced garlic. Did not have any poultry seasoning, so used mixed Italian seasoning. After it was fried, I drained most of the oil, sauted 2 cloves of minced garlic and half a minced onion and then added mushrooms. When the mushrooms were done I added 2 cups of milk, half a cup of water mixed with chicken cube (did not have beef) which I thickened using cornflour. Then I cooked the patties in the sauce for about half an hour as we like our meat well done. Turned out yummy. Will def make again. Only change I would make is probably to try and get beef cubes

This is good for what it is. I'm trying to get over my snobbery of ground beef dishes; however just don't enjoy meatloafy-style foods. DH liked it, reminds us of our childhoods. Kids ate it but don't love it.

I usually make meat patties like that but never tried poultry season in ground beef and sometimes use cream of mushroom soup but this recipe is by far a more flavorful tasty gravy. Served it with mashed potatoes. I had fresh mushrooms that needed to be used so that was the only thing I changed plus added 1 can of the mushrooms to go with the fresh. This is a quick easy meal and will make it again.

This is fantastic. I changed the poultry seasoning to 1/2 tea. I browned the burgers and set aside, then the mushrooms and set aside. Used 2 tbls. flour, 1 cup skim milk, 1 cup beef broth and 1 pkg. mushroom gravy mix prepared with 1 cup of water. I then put the burgers into my slow cooker and added the gravy and let it cook for a few hours on low. Served with mashed potatoes, carrots and creamy cucumbers.

Very nice. I started with a little olive oil in the skillet, and fried the patties along with some onions, which I allowed to caramelize. After removing the patties, I tossed the mushrooms in with the onions and let them cook down after I removed the patties from the pan. The caramelized onions gave the gravy some extra flavor. I also added a little garlic powder to the hamburger mixture. I'll use this often. Thanks for the post.

Very good. did follow some of the others changes. Fresh Mushrooms and sweet onion simmered in the butter. Used 1/2 beef stock 1/2 milk. Tons of extra gravy. Though I tippled the batch. Will make again.

I can't even say how GOOD this was! Tender, juicy, flavorful! I will definitely make again. I didn't make exactly as written. I substituted fresh mushrooms for the canned and used a mixture of 2 cups beef stock that you can buy in the boxes with one cup of milk and 1tsp of beef buillion granules. I also doubled the meat as well as the onions and spices in the recipe to make more steaks and left the gravy the same! (just a note: you would also need to double the gravy if you are feeding more than 4 adults) This makes you think of Sunday dinners at Grandma's house!

Pretty good base recipe. Browned patties, then made gravy and baked 1/2 hour @ 350. Patties need more seasoning. Add a lil Worschestire to the gravy and use fresh mushrooms. Less liquid and used beef soup base rather than the bullion. (I do not use poultry seasoning either but after making numerous times, salt pepper, garlic, a pinch of oregano, sage or basil depending on how I feel.)Sauteed mushrooms then made a roux to add the liquid to. Last time I used 1/2 beef and half fresh sausage (we just butchered a pig) to stretch the beef. Maybe a little sausage would have been okay but 1/2 and 1/2 was way too much. :/

Absolutely fantastic!

My family and I did not like the Salisbury steak. Something about the flavor of the steak itself was no appetizing. However, I changed up the mushroom gravy recipe and it was fabulous! I used the cans of mushrooms and puréed them. I melted the butter and mixed the flour in the pan. Then, I added the mushroom purée mix and substituted beef broth in place of the milk. This makes great beefy mushroom gravy! For those who like chunks of mushrooms, add chunks of mushrooms to your gravy but still purée some mushrooms for a more aromatic flavor!

I followed most of the changes that CMB146 mentioned in her review. I didn't add the cream of mushroom soup and it was perfect. My picky husband really enjoyed this too. 1 pound of hamburger sure goes a long way with this recipe, with enough leftovers for another meal. Thanks for this recipe and all the great reviews.

Used Italian bread crumbs instead of cracker crumbs. Added quite a bit more onion, minced garlic, mrs. dash, seasoning salt, poultry seasoning to meat. Browned meat in skillet and removed. Sauteed fresh crimini mushrooms, and onions. Deglazed pan with beef stock and white wine. Added flour with cooled broth to thicken gravy. Only used maybe a cup of the milk, but the full amount of broth. Omitted the butter, as I am watching calories and fat. Used some Kitchen Bouquet for color. Placed over browned patties, covered and baked at 350 for 45 minutes (made 1/2 cup patties that were thicker). Made mashed potatoes to go along with the gravy. We enjoyed this very much. Made green scallion biscuits to go along with the meal.

Good recipe. I left out mushrooms due to family member with allergy to them, but added sliced onions instead. Husband usually doesn't eat anything with gravy, but ate this gladly.

AWESOME! YUM! 5 STAR X 10 I have made this a few times now and we all love it. On my kid scale it fell short and they didn't want/like it. EDIT - I added more onions and fresh mushrooms, now kids like it.

Just what I was wanting. I did more crackers than called for to make the meat stay together better, and ommitted the poultry seasoning b/c I didn't have any. I also used just one can of mushrooms and pureed them to get the flavor w/o the texture (I'm not a big mushroom fan). I also cut the milk some. It was great and made lots of gravy. We were all impressed with how tender they were.

This was so delicious i added it to my recipe collection. I used ground turkey, panko bread cruumbs, and chicken base paste instead of beef and cracker crumbs. Try it this way, it is so...good!

Yummy! I was only cooking for two people so I ended up cutting the broth and milk in half and I also used bread crumbs. I did sliced sweet onions with the fresh mushrooms. I also added a dash of worchestershire sauce to the meat and to the gravy.

9.10.14 ... https://www.allrecipes.com/recipe/90497/scrumptious-salisbury-steak-in-mushroom-gravy/ ... This was good - & I almost followed the recipe! ;D I only had one can mushrooms. I drained them & added after the gravy was thickened. I thickened with 6T flour & it could've used more maybe. I subbed beef broth (no cubes) for the milk. A good winter dinner, I guess. 'Not wow-ed, but good. A little wine in the gravy would be yummy.

very tasty - made lots of sauce. used fresh mushrooms instead of canned.

The whole family loved this. I was afraid the gravy wouldnt have enough flavor so i subsituted 2 cups of milk with beef broth. I also added worchestesire, dried mustard, and a little beef broth the the meat mixture. This came out with an exellect flavor and plenty of gravy for the mashed potatoes. Both my boys at the steak gone, and my husband said "wow"! Thanks, we will have this often.

I like to review the things I try on this site. This was a very good recipe. Had some people over and they loved it. I had this in mind when I went to the store and they had this deal on round steak. I bought that and used that instead of ground beef. It was great!!! Used worchestershire while frying up and let it simmer alot longer then 10 minutes. Served over buttered noodle. only 2 cups of skim milk and 3 lbs of meat. It was great thank-you

This was so GOOD. Made as written except I used cornstarch instead of flour. The sauce didn't thicken all that great however the sauce tasted AMAZING.

This was a really good recipe. I added garlic to both the meat and the gravy since we are garlic lovers. Also added splashes of worc. sauce and red wine to the gravy. It just seemed like the meat was missing something...an herb or something. Maybe next time I will add rubbed sage, or thyme, or parsley. Or all three. Great recipe tho. Will definitely be making this again. Served it with homemade mashed red potatoes.

The gravy in this recipe is delicious! Plenty for biscuits or rolls. Quick and easy, our family loved it. Followed the recipe as written.

I had to double thee recipe.... The poultry seasoning made it taste like sausage. My family says they liked it. I didn't nessicarily like it.

Kind of like beef strogghanof probably would use less milk next time. Used fresh mushrooms and onions. Tasted great and got excellent review from the men!!

I've tried a couple of salisbury steak recipes on this site and this one is by far everyones favorite. The gravy is what makes it so good I think.

absoloutly horrible!!!

i wanted something different and easy and this fit the bill.This was a very tasty recipe. I didn't have bullion cubes, so I used beef broth instead, I used fresh mushrooms and I added heavy cream instead of milk, about a half of a cup. I served it to my husband who liked it very much. I will definitely serve it again.

This was GREAT! My family and I were so pleased with how this turned out! I added Worcestershire to the meat mix and substituted one tbs of brown gravy mix for 1 tbs of flour. I served this with mashed potatoes and mixed veggies and it was a huge hit- thanks for the great recipe!

This was most excellent. I only made very minimal changes: exchanged the crushed crackers for bread crumbs (because that's what I had on hand), left out the mushrooms cuz I don't like 'em, used 2 1/2 cups milk & 1/2 cup water, and added a small splash of worchestershire sauce. Scrumptious!

My family loved this! I didn't really change anything except I didn't have beef bouillon cubes I only had chicken I used them. I increased the recipe to make a serving for 8 instead of 6. I did need to use a little more flour to thicken the gravy it was too thin at first. Oh, and I didn't use poultry seasoning, I used garlic and onion powder. It came out excellent, I've never made homemade salisbury steaks before..definitely a new family favorite and in our rotation of meals. Served with mashed potatoes, green beans and biscuits. My hubby used the leftovers to make breakfast for me and him... he used the steak, gravy and biscuits (gravy on the biscuit of course) and served with an over easy eggs...OMG.. Down Home & Tasty!

Since I'm not a fan of mushrooms, I left them completely out. This is quick and easy to make and simply delicious.

Excellent! I made this last night and my fiance raved--at the end of the night he finished off the last two. He absolutely loved the gravy and the burgers were very good.

I am giving this recipe a 5 solely for the idea, because I really didn't follow it exactly since I didn't have any milk on hand. It turned out great even without the milk. What I did was make the patties, but not with crackers - with bread crumbs instead. I also used double the meat, added some steak spice, some fresh garlic, some onion powder, some oregano, some basil and more poultry seasoning. Instead of the milk I used three cans of cream of mushroom soup, with a little bit of sour cream. I also used 1.5 cans of beef broth. I sauteed several fresh mushrooms and also added a can of whole mushrooms with juice. I served it all over roasted yams, potatoes, carrots and some broccoli. It turned out really great! The sauce was delicious, even without the milk!! Thanks for the idea and maybe next time I will try it with milk, or maybe not... I'm a big fan of creamy mushroom sauces, and my way turned out perfect!

My kids loved this meal. I quadrupled the recipe and froze the extra's. Was just as good out of the freezer.

I thought this was excellent. I first wasn't sure about the recipe when i saw it was made with the milk, boullion and flour but figured i would give it a try...it was delicious...easy to make and what i call a "comfort" food. I didn't have the cracker crumbs so i used bread crumbs instead and it came out fine. Plenty of gravy to put over rice or potatos as a side dish.

My husband just made this for dinner tonight and it was absolutely delicious! He followed the recipe to the tee and it turned out great! We will be making again soon! Thanks for the recipe!

Didnt change a thing just doubled the recipe. Was Wonderful! Everyone, including Husband loved this. Will add this to our monthly menu.

Great recipe. Might tweak it a bit for our own tastes later. I followed some other reviewers advice and went with real mushrooms. Overall a great recipe for my first attempt at Salisbury steak!

This is so easy and taste great. Everybody in my family loves it and there is never any leftovers. i would rate this recipe a 10 plus. Be careful with the salt because most crackers are already salted.

made it according to reviewers suggestions - mix the flour with either the milk or beef broth or you will have lumps!! Otherwise, great flavor - be sure to add the worshestershire at the end!

This was absolutely incredible. The steaks were very tender and moist and the gravy was really, really good. I was tempted to shortcut with cream of mushroom soup but I decided to go ahead and make the gravy from the recipe. I am so glad--if you're tempted to skip the gravy, DON'T. I did end up using only 2 cups of milk because it seemed plenty thick and I used fresh mushrooms and sweet onion that I sauteed seperately and then added to the gravy when I put the steaks back in to simmer. Very, very good--easily as good as, if not better than, the salisbury steak we get in southern restaurants. Note: the boullion adds a salty flavor so be sure to taste test before adding more salt to your plate. And this amount of gravy was only enough for the steaks so if you want more for mashed potatoes, double up.

Added a little horseradish & worcestershire to the meat and it gave the "zip" it was missing! Also used 1 1/2 cups whole milk & 1 1/2 cups beef broth in lieu of the bouillon cubes! Sauteed some chopped garlic with fresh mushrooms for the gravy. Serve with mashed potatoes and it makes a nice fall meal!

Good base recipe, but for my husband's taste, I knew I'd have to add to it. I used ground VENISON, and it worked just fine. To the patties, I added 1/4t celery salt, and 1t garlic, along with a little extra minced onion, and increased the poultry seasoning to 1/2t. In the gravy, I used fresh mushrooms and a small thinly sliced onion, which I cooked in the meat drippings with a bit of butter. I also added a dash of sage, probably 3/4 or 1t dry mustard powder, 1/2t garlic powder, and 1t worchestershire sauce. I also had to add cornstarch on top of the flour, as it simply would not thicken to desired consistency. I got rave reviews with these additions.

The "steak" part of this recipe is great. The gravy isn't. Instead I made and fired the patties. Then in a sauce pan I made brown gravy (2 packets from McCormick), just as the gravy started to boil I put it in a clean fry pan and add the patties. I cooked them on low simmer for about 10 to 15 minutes. EXCELLENT. With this change I would give this five stars. I also added one can of drained mushrooms to the gravy mixture for the last couple minutes of cooking.

I thougt this was just OK. I felt the gravy was too floury and thick. Im more of a thin beefy liker. Plus the "steak" tasted like more of a burger.

very good, more like country fried steak taste. i didnt exactly measure anything i used one small onion, diced, a handful of ritz crackers which i crushed by hand. i dont like mushrooms so i eliminated them completely. made the gravy out of the minimal pan drippings butter flour and milk, bullion etc just like the recipe states. i also added a little extra salt and pepper. at first i thought the gravy was tasteless, but after the steaks went back in to cook in the gravy for 10 minutes it was wonderful. my family couldnt get over how good it was.

I doubled the recipe, glad I did, it was delicious! use high quality ground beef, fresh mushrooms instead of canned, pay attention to the 1" thickness recommended for the patties -- we loved it!

Delicious! Lightened it a little by using beef broth for half of the milk. Also used fresh mushrooms for the gravy. Thank you for the great recipe!

Very good. I subbed fresh mushrooms for canned. I forgot to add poultry seasoning to the meat, so I tossed it in the sauce instead. It turned out great, and no need to change anything.

A+!! Instead of the milk, flour, & butter I used 1/2 can of beef broth and a can of cream of mushroom soup. Excellent dinner which we'll definitely have again; thanks!

I gave this 5 stars, but as an altered recipe as others did. I made the steaks same as the recipe. On the sauce, I sauted fresh mushrooms and onions. Then I added 1 1/2 cup milk and 1 1/2 cup beef broth, and a can of cream of mushroom soup and a little Worcestershire sauce. Excellent with the changes. I don't like boullion, which is the main reason for the change.

I llove this recipie ! i only had to make one change i found that i was out of poultry seasoning so i used marjoram instead it still came out wonderful

I made this and even my picky 6 year old loves it! I did cheat a bit with the gravy....I used cream of mushroom soup mixed with beef bouillion. I didn't thin the soup with milk or anything, I just adjusted the amout based on how many patties I had. I also used ground beef mixed with dry onion soup mix and made patties from that. This is definately in our meal rotation!

This was pretty good, I liked the idea of the milky gravy but think I prefer a beefier gravy. I will probably stick with my old recipe. I am glad I tried it though!

Scrumptious! I made this recipe as written except I used fresh mushrooms and added a small chopped onion, and sauted them together. Also when I added the 3 cups of milk, I added one at a time stirring well in between. I cannot believe how good this turned out. I would never substitute canned mushroom soup or canned broth, because there's no reason to. It's perfect as is and the homemade taste is worth the extra little effort.

my husband loved this! i used fresh baby bella mushrooms, and served it with crushed new potatoes and green beans and it was a big hit---thank you!!

Great recipe, my family of 8 loved this! I did take the other reviewers suggestions and used fresh mushrooms, 1 cup milk, with a can of beef broth instead of beef bouillon.

Great meal with egg noodles & steamed asparagus. I did tweak it a little. After the meat was cooked initially I sauteed fresh mushrooms and onions in butter and a little of the oil/grease leftover from the meat. And I used 2 cups of beef broth and 2 cups of milk instead of 4 cups of milk. It turned out great and the family loved it.

This was just o.k. Would rather have a salisbury steak made out of something other than hamburger

Way too salty!

I followed this recipe very closely and it was delish. My only change was using fresh mushrooms (I think this is key). I found the poultry seasoning to be a little over powering so I will use less next time. Such a simple recipe to make any day.

I was plesantly surprised at how good this came out. I made the meat without any changes but I bought some gravy at the market eariler and wanted to use it up so I sauted the mushrooms then added the gravy and cooked with the meat. I did use a little more onions and mushrooms than were called for. I fixed this with mashed potatoes, carrots and biscuit bread. Both my wife and I thought it was a wonderful meal. It doesn't taste anything like the TV dinner.... this is a good, easy to fix meal and I highly recommend trying it.

So good! Will definitely been adding this into the rotation. Thank you!

Oh my, these were great! I followed some of the "Most Helpful" reviews. I actually prefer the sauce without the cream of mushroom soup in it otherwise you loose some of the beef flavor a Salisbury steak should have. Just a helpful tip, make sure you really mix your seasons into the ground beef well because as I was taking bites I got more poultry season in parts than others.

This was very good. I didn't have crackers so I used ground oatmeal. I used half whole milk and half skim for a richer gravy. I added some Kitchen Bouquet (aka browning sauce) which I felt gave the gravy a more appetizing color and also added to its flavor. The next time made this I used fresh sauteed mushrooms which I felt was definitely better than the jarred/canned variety. Even my 15-month old self-proclaimed vegetarian loved this! We'll be making this over and over.

Very good. Served over mashed potatoes.

I love this dish and make it often. I follow the recipe but add a few potatoes that have been microwaved a few minutes, slice them then let them finish cooking in the gravy after the patties are added back to the pan.

My husband, kids, and I LOVED this dish. I used ground venison and I only had one can of mushrooms so I left out the extra cup of milk and Tbsp of flour. This recipe is a keeper! Thanks for sharing.

very good family loved it shauna b.

This dish had a wonderful flavor and I will definately be adding it to my weeknight lineup. I gave it 4 stars instead of 5 because I would make some changes. Next time I will add the flour before the mushrooms and cook off a couple of minutes until the flour is incorporated. Also make sure the milk is added gradually, stirring all the time, to make the gravy/sauce a little thicker. Delicious, though, and my husband really liked it, too.

excellent very tasty

Amazing! My husband and 3yr old absolutely loved it! They've already asked when we're going to have it again!! :) I always read other reviews and followed these suggestions: Sauteed the onions; Omitted the can juice, and sauteed the mushrooms; I didn't have crackers or poultry seasoning so I used plain bread crumbs and Montreal steak spice instead; Added Worchester sauce.