Emerilized Salisbury Steak with Mushroom Gravy and Roast Garlic Mashed Potatoes
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- Recipe categories: Meat, Bacon, Pork, Veal, Vegetables, Mushroom, Potato,
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Average Rating:
Total Reviews: 59
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By ramonesana
San Antonio, TX
on May 15, 2012
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Very tasty and easy to prepare! Hubby absolutely loved it.
By dencietucker
on April 18, 2012
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This was an absolutely delicious dinner I will definitely make it again
By Honeyeyes1
on February 06, 2012
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Love Emeril, but would actually give 3 1/2 stars if I could. The gravy was good, but the steak was just a bit too bland for me and for the most part all I could taste was the bacon. Don't get me wrong we love bacon, but thought it was a bit overpowering on this dish. Mashed potatoes are really good, I make them often. Happy cooking to all! :
By SmokyMountains
Knoxville, TN
on January 09, 2012
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Best recipe. Used shiitake mushrooms.
By ForeverMama
Billerica, MA
on November 16, 2011
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Very yumolicous. Sauce is incredibly good (though I didn't use mushrooms cause they went bad before I could use them. Next time I will definately add the mushrooms, as I bet it would be even better. It's not a figure-friendly recipe, but one that is a perfect comfort food for those long wintery days.
By gfatoots
millis, MA
on August 28, 2010
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Worth the effort to make. Again, not complicated, just a lot of prep. But the flavors are amazing.
By applejanna_12579722
Apple Valley, 43
on August 17, 2010
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This is a very good dish but is a labor of love. The first time you make this give yourself plenty of time. Not complicated, just time consuming. Worth it if you really like Salisbury steak!
By aykaytee
Metairie, LA
on July 24, 2010
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This recipe is definitely a bit labor intensive, but so worth it. HUGE FLAVOR! the bacon and caremlized onions make these salisbury steaks amazing! A real crowd pleaser and a great way to impress guests for not a lot of $$ (I did opt to not use ground veal, but a combo of ground round and ground pork.
By susandoe_12694929
ny, 72
on March 13, 2010
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If prepared for this dish - it is perfect. Takes a bit of time - but let me say amazing.
I made this as a gluten free dish - and everyone loved it!
I did not need to alter much - just use gluten free stock and bacon - PERFECT!
thanks to all.....for comments and Emeril and FN for posting!
By jcpinkcloud_8912329
Onalaska, WA
on February 17, 2010
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Not for the calorie conscience. I pretty much followed the recipe, eyeballing amounts. I used a whole egg instead of just the yolks, and didn't have veal so I just used a bit more HB than sausage. I will use ground turkey next time for the veal. Instead of potatoes, I served it with pasta. I'm sure the potatoes make it an even more wonderful dish. I totally agree that you should make more sauce! Just so you can have leftovers. My husband wanted to like his plate after 3rds! but doesn't like it when I do that, so he resisted. Went really well with an inexpensive Malbec from Argentina.