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You’re sure to love this meaty entree, especially since it’s a cinch to prepare. Worcestershire sauce lends a nice tang to the dark brown gravy and the meat is so tender. Thanks to Carmen Edwards of Midland, Texas for sharing the recipe.
Nutritional Facts 1 serving (prepared with reduced-sodium broth) equals 283 calories, 13 g fat (4 g saturated fat), 58 mg cholesterol, 527 mg sodium, 14 g carbohydrate, 1 g fiber, 26 g protein.
Originally published as Salisbury Steaks in Cooking for 2 Spring 2008, p27
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 Mar. 12, 2012 by faith7025
I substituted rolled oats for the rice and added a bit of garlic and oregano for more flavor. I also did not have any mushrooms on hand, but my husband and I both thought that it would be much better with the mushrooms and next time I make it I will make sure to include them. Overall-an easy and tasty dish.
Reviewed on Feb. 12, 2010 by Librachild
I used leftover cooked long grain rice and the whole egg and since I had over a pound of chopped meat I made it into a meatloaf and we had it for two days. We really enjoyed this recipe particularly the gravy. The second day I reheated the meat, making more gravy, in the gravy. Will definitely do this again.
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