Read reviews (14)
Rate recipe
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.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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.
Reviewed on Oct. 27, 2011 by Lori35_IA
This recipe is the BEST! Husband loves it & it's so easy. Read directions first!! Use a good quality hamburger & press patties firmly before browning & mine have never crumbled. I usually make 8 patties as we like them smaller. Gravy is awesome also.
Reviewed on Sep. 13, 2011 by gertegan
This recipe rocked. Yeah, the patties fell apart a bit during browning, but I'm notorious for flipping too early. I'll try letting them brown a little longer next time. Excellent!
Reviewed on Jul. 07, 2011 by Adkins30810
I disagree w/ "trancebaby". I've made this recipe several times. The first try I did have trouble w/ the patties falling apart during the browning process...BUT...I took note of it and just let the patties brown a bit longer on each side every other time I attempted afterwards. I haven't had trouble w/ it since. This is a DELICIOUS, QUICK, AND EASY recipe and our family loves it!!!
Reviewed on Jun. 13, 2011 by trancebaby
This recipe is a troublesome. I have tried it twice. Unfortunately, the patties tend to fall apart during the browning process, even with the binding agents (egg + bread crumbs). As a last resort, I tried adding more bread crumbs on the top, and also dipping the patty in bread crumbs. Alas, the patty still crumbles. Poor choice for Salisbury Steak. Don't waste your time. If you make this recipe, consider reducing the amount of liquids present in the meat mixture.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013