Salisbury Steak with Mushroom Sauce

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Dry, he says to cook the steak for way too long. He ruined my steaks with this recipe. ugh. So much money wasted on poor recipe. I don't trust Michael Chiarello with any of my food any more.

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Made it my own by adding parsley, more carrot. Used round steak. Happy faces and lots of "Ahhhs! Did the Taters and Pureed peas separately, and served it in layers, peas in soup consistancy on the bottom, whipped potatoes in the middle, next the meat, then the mushroom yummyness. Dinner got raves!

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This was a big hit. Easy prep, used cubed steak, already had the holes in it. Cooked it on top of the stove used a little less balsamic than called for as I had never had it, will try more next time, there will be a next time. I also added lots of baby carrots, served it on noodles. There were happy faces all around.

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I saw this episode and wanted to try it. It came out excellent! However, if you do not like the taste of balsamic vinegar, then don't add it. The vinegar taste is easily detected. I love balsamic, and my husband apparently does too! It makes a nice twist like hmmm...what is in here that tastes so good i can't figure it out! He is pickey and loved this. Very warm, hearty, and comforting to make this with some mashed potatoes for dinner. Will be part of my family's meals from now on!

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This was like eating in a restaurant only in my home. The potaoes were also very good and rich. I will try less butter and see how that goes. If your shy about the reviews on the vinegar you need to reduce the vinegar longer than it says. It should look almost part of the mushroom mixture. very little liquid. I think it took almost 15 min. This was so very good. Thanks Michael!

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My husband is a beef and potatoes guy and he absolutely loved this! So do I. The steaks were tender and the gravy to die for.

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I made this for the first time last night, and it was simple and delicious! I will absolutely make this meal again. my husband was so taken aback by the fact that it didn't require hamburger meat, that he kept saying, "this is fancier than any salisbury steak I've ever had". He also kept asking, "is there more?"

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I have made this dish and every time it has been wonderful. I use sirloin cube steaks and they always turn tender and tasty. I find the times offered for browning vegetables and reducing the balsalmic to be way underestimated for me. I cook the balsalmic down till it tastes sweet and then add the broth. I have never found this to be too vinergary and all the people who have tasted it have loved it. I think technique and a bit of culinary know how is key to make this dish the gem that it is.

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Way too much vinegar...My family ate their portions out of respect for me. The mushrooms and vegies that I used were actually wasted because of the amount of vinegar. I read the posts so that I could make sure I followed the recipe correctly. NO AMOUNT OF REDUCING THE VINEGAR AND BROTH HELPED! (as one post eluded to I reduced the vinegar for nearly 15 mins... Very disappointing.

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Unless you like to drink your balsmic straight out of the bottle, you need to lower this to no more than 1/2 cup.
I lowered it to 1/3 cup and it was still very strong.
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