Salisbury Steak Deluxe
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. —Denise Barteet, Shreveport, Louisiana
Reviews
This was excellent! I made it with Dijon mustard and did put an additional egg in the meat mixture and sprayed veggie oil in pan instead of oil, but I also used 80/20 meat. Awesome, my guys loved it and we are having it again tonight!
Taste was very good. My patties fell apart though. Although I didn't take much time forming them. So, not sure if it was my technique or if the recipe needs a little more binding agent. But, very yummy.
Delicious! Homey and the kids love it. I added garlic just because I love it so much as well as sauteed mushrooms to sneak a veggie in it! Thank you!!
Just tossed out all my salisbury recipes including mine. Watched my son eat two patties. He never did that. This recipe is truly the best. The only thing I would do differently is to add a little more breadcrumbs. They were a little delicate. We really enjoyed dinner tonight.
We skipped the mushroom soup, substituted with cream of chicken and left out the horseradish. It was good, we usually make our salisbury and swiss steak with tenderized round steak, but enjoyed it with burger too
To PAMELA: you might consider replacing the cream of mushroom soup with cream of celery soup, or perhaps cream of onion soup if you can get it. HTH.
Deborah, dear, when was this in an Eggland's Best ad? This recipe was in the inaugural issue of Taste of Home in 1993, so 26 years ago. I still have my well-used copy, so don't think this was an "Eggland's Best Original" recipe! Have been making this for that many years and it's one of my husband's favorites.
Love the recipe, a keeper, and a hit with guests. After making the original recipe, I made a few tweeks per individual taste. Omitted the horseradish, reduced mustard to one teaspoon, added a clove of grated garlic (large) - put part in the meat mixture the rest added to sauce. I omitted the water and used light cream for the sauce (didn't have milk). Using light cream or milk, if preferred, the sauce rich and creamy, while can be thinned with a splash of water if too thick to one's liking. The hint of mustard gives the recipe its flavorful twist. Served the sauce over noodles, a definite hit with those whom have tried it. Thanks for another great recipe.
Yuck!! The dreaded mushroom soup. Can't anyone cook w/out it?? It's awful on it's own
Have made this recipe for years. Great flavor! One of my family's favorites! Adding an extra egg and browning with less or no oil seems to help them not to crumble as much.