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Emerilized Salisbury Steak with Mushroom Gravy and Roast Garlic Mashed Potatoes Recipe

Emerilized Salisbury Steak with Mushroom Gravy and Roast Garlic Mashed Potatoes

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Average Rating:

Total Reviews: 63

Showing 11-20 of 63

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  • 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!

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  • 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.

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  • 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!

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  • 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.

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  • on February 04, 2010

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    This recipe takes some time to make, but it is worth every minute spent in the kitchen. This meal is one that you want to make for a special meal or entertaining. Who would ever think that salisbury steak could be so great.

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  • on September 23, 2009

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    This recipe is incredible. The flavor was to die for!

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  • on September 12, 2009

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    There is a reason some recipes have dozens of ingredients and take hours to make. Try this one and you'll understand. Worth every minute. Make extra gravy, you'll eat it on any kind of starch as a left over. It gets better with a couple of days in the fridge.

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  • on January 30, 2009

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    Too time consuming for a quick meal. Very tasty love all the flavors but as working parents it takes too much time to make durning the week. Other than that one of the best salisbury steak recipes I have had.

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  • on January 28, 2009

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    I make Emeril's recipe's all the time, but this is by far the best ever! My husband is a finicky eater and devoured this. The sauce is the best sauce I have ever made. I followed the recipe to the letter and it turned out wonderful.

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  • on January 22, 2009

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    I made this receipe for the first time last night. We have a new family favorite.

    This is a receipe that I would gladly serve to guests. The mushroom gravy was the best ever.. My husband loves Salisbury Steak and this receipe was the best he had ever tasted.

    The flavors in this steak are incredible.............you would almost swear you are eating sirloin.

    If you are looking to impress this is the receipe to it with. I love Emerils receipes........they always turn out wonderful.

    Thanks Emeril.....my family thanks you too.

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