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This recipe is so good that I truly enjoy sharing it with others. I've always liked Salisbury steak, but I had to search a long time to find a recipe this tasty. It's handy, too because it can be prepared ahead, kept in the refrigerator and warmed up later.
This recipe is:
Quick
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1 each) equals 319 calories, 20 g fat (7 g saturated fat), 113 mg cholesterol, 706 mg sodium, 9 g carbohydrate, 1 g fiber, 25 g protein.
Originally published as Salisbury Steak Deluxe in Reminisce January/February 1994, p51
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Feb. 19, 2013 by momof29
I have been making this one for years. Hannah May loves it.
Reviewed on Aug. 18, 2012 by Darcy O
Loved this recipe! I am not a fan of horseradish so I left it out. It was excellent! Thanks!
Reviewed on May. 25, 2012 by kshea
Made this for years with your German Potato Salad. My family loves it!
Reviewed on Apr. 19, 2012 by sands351
The first word out of my husband's mouth was "keeper". I doubled the sauce and served it with mashed potatoes. It made a good gravy. I didn't have any trouble with the patties breaking. A couple of them cracked but held together. Will be making this again.
Reviewed on Apr. 13, 2012 by little_brat
The best and yummiest Salisbury Steak recipe. So easy to make! I usually double the recipe and freeze portions for an easy dinner... Freezes well and tastes just as great. Definitely use better quality meat to reduce the "crumbling".
Reviewed on Apr. 12, 2012 by cookingmama1
I saw the ratings on this Recipe already & tried it for dinner tonight. I thought it was very good, but a little too mustardy (used regular/yellow mustard) for us. I added about 2 heaping tablespoons of Sour Cream to the sauce & dried Dill Weed. Also, added Dill Weedto the meat mixture too. I used homemade, soft Bread Crumbs (white & whole wheat) & added until it felt right. The Patties did not break up. I fried them slowly in a little Olive Oil & a little Margarine. I was very pleased with the outcome!!!!
I saw the ratings on this Recipe already & tried it for dinner tonight. I thought it was very good, but a little too mustardy (used regular/yellow mustard) for us. I added about 2 heaping tablespoons of Sour Cream to the sauce & dried Dill Weed. Also, added Dill Weed
to the meat mixture too. I used homemade, soft Bread Crumbs (white & whole wheat) & added until it felt right. The Patties did not break up. I fried them slowly in a little Olive Oil & a little Margarine. I was very pleased with the outcome!!!!
Reviewed on Apr. 11, 2012 by CWOCN
I, too, had trouble with the patties falling apart. They stayed together better after I worked the meat more and browned them more slowly...I was making enough for 45 (with 80/20 ground beef) so had time to experiment. Great flavor and very well received by all.
Reviewed on Feb. 10, 2012 by peachka26
great flavor
Reviewed on Dec. 01, 2011 by PJNighthawk
I have tried several recipes & this is the best. If I have extra mushrooms, I add to the gravy mix.
Reviewed on Nov. 20, 2011 by cwbuff
I didn't have trouble with the patties falling apart either. Maybe you shouldn't use hamburger that is too lean - try 85% hamburger. Handle them gently when flipping. Tasty, easy recipe for a busy weeknight dinner. I doubled the amount and froze half for an easy dinner on a night I don't feel like cooking.
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