Reviews

This turned out to be a pleasant surprise. Here are the changes I made to what is now my favorite dish. In the gravy, I used a can of French Onion soup as well as a can of Cream of Mushroom and a packet of Dry Onion Soup. I omitted the salt due to the high sodium content in the soups. I’m glad I did. I doubled the gravy except for the ketchup…kept it at 1/4 cup while doubling the rest. I also added a jar of mushrooms to the gravy. After browning each side of the patties (and yes, having them fall apart slightly), I transferred the patties to a foil-lined casserole dish, put the gravy on top, covered the dish, and cooked it at 375 for 45 minutes. I was worried the patties wouldn’t get all the way done because they were pretty thick, but they turned out perfect!!! We had it with brown rice (and had just enough wonderful gravy to go along with it!) and steamed broccoli. This is a new favorite recipe for my husband and me.
The “steaks” themselves were tasty (heavily altered with additional seasonings). My steaks held their shape quite well. I cooked 1/2 batch on the stove and another batch in the oven… preferred the taste of the stove cooked batch, but the oven cooked batch tasted good too. The great disappointment with this recipe was the sauce – it was horrible, to put it kindly! I followed the advice of others to drastically cut the ketchup – but it didn’t do much for the flavor. It was far from authentic tasting. I had extra patties and no sauce (not that I would have used the sauce anyway) – the next day I decided to try using Liptons Mushroom and Onion soup mix for the gravy. I followed the package instructions for making gravy… DELICIOUS! It was hands down the best tasting sauce for salisbury steak and so simple to make. So, if you’re craving an old cafeteria food favorite – don’t waste your time with the recipe for the sauce – buy a box of Lipton Mushroom Onion soup mix and make the gravy with it – you won’t regret it!

This recipe has been in my family for years. It’s easy to cook, but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes. YUM

Ingredients:

• 1 ½ lbs ground beef
• 1 cup chopped onion
• ½ cup cooked rice
• ¼ tsp black pepper
• 1 egg
• 1 ¾ cups sliced fresh mushrooms
• 2 Tbsp Worcestershire sauce
• ½ tsp salt
• 3 cups beef broth
• 3 Tbsp water
• 2 Tbsp cornstarch

Instructions:

Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.

Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.

Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.