Salisbury Steak With Mushrooms

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Good flavor, but I used one can low sodium beef broth and reduced the water. Bouillon cubes would be an alternative with the water. I thought the flavor addition was a must. I added garlic powder and a splash of sherry when I was finishing the sauce. I served it with whole grain noodles and fresh steamed green beans to boost the fiber and health factor in the meal.

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I am shocked that this recipe has gotten such rave reviews. As written, the sauce was COMPLETELY flavorless. I doctored it up a lot and it was fine, but by no means great. My kids loved it (which should speak to how bland it ended up being even after the doctoring so I may look for another Salisbury steak recipe & try again.

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I was so impressed! I've never even had salisbury steak before except in a frozen meal-ha! For the steaks I used panko and a little seasoning salt. I didn't have any mushrooms so I just threw in some extra onions and garlic while I was cooking the steaks. I used soy sauce instead of w.s. I served it with roasted veggies. I will be using this again.

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Delicious with a few changes. I used 2 beef bouillion cubes in the water (used only 2 cups, some garlic powder, about 1/2 tsp. of Herbes de Provence. I used regular mushrooms as well as some dried mushrooms that I cooked in water and used that water as part of the water amount. Served it with mashed potatoes and it was delicious!!!!

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We had this for supper tonight. The seasonings, I thought, would be a bit bland, but I went ahead and followed the directions and I'm glad I did. The flavor was really nice. Not spicy or strong, but well balanced. I served with buttered macaroni.