Salisbury Steak with Mushroom Gravy
Show: Semi-Homemade CookingEpisode: Retro Show
Rate This RecipeRead users' reviews (235)
- Recipe categories: Grains, Rice, Meat, Beef, Vegetables, Mushroom,
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Total Reviews: 235
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By ajfan25
New York, NY
on May 14, 2012
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This is a great recipe, and easy enough for a great weeknight meal. I've made it twice, first without the Montreal steak seasoning and the second time with it, and I think the seasoning made a positive difference. I also used fresh onion instead of frozen.
By moodyroo_10067106
highland Park, IL
on May 01, 2012
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We double this recipe because my family loves it so much!
By Tuckerom
Decatur, Georgia
on April 29, 2012
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My partner and I really liked this recipe. Yes, the steaks almost fall apart but it still was a tasty dish. The gravy was outstanding. I didn't change a thing. I will make this one again.
By Country Quilter
Mountaintop in ...
on April 29, 2012
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Great recipe! The only thing I changed was the meat - I used ground venison instead of beef and it was delicious. And I served it with smashed cauliflower - a good combination!
By annesimpson
ventura, 43
on April 25, 2012
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The gravy was DELICIOUS! My husband loved it. I didn't have any cognac but it didn't matter...it was still sooo good! I served it with mashed potatoes. This is the first time I used Sandra Lee's recipe. Thanks Sandra!
By nat_deming
on April 04, 2012
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This is a winner. It is a staple at our house. It is easy to put together and my husband loves it! Great recipe.
By dchristensen
on March 25, 2012
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LOVED IT! Super easy to make except my patties fell apart a little bit. They were so yummy it didn't matter. I doubled the recipe to feed 6 people and it was so good there were no leftovers. I still only used one packet of gravy and used rum instead of cognac because its all we had. Tasted great! I served it over mashed potatoes too and with on the side. It was a hit and I've been asked to make it again tonight. I think I'm gonna have to triple the recipe this time... Hope I have a big enough pan!!
By 2BeMe
Riverside, ca.
on March 07, 2012
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OMG this was fabulous! The gravy is so good and very easy to make. It's a must try. Sandra Lee you did it again:
By marilsp
LA
on February 22, 2012
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It's a good recipe, but I think some things get lost in the translation. First, I prefer fresh chopped onion to frozen onions -- they have better flavor. Second, when I saute the mushrooms, I make sure that they have finished dropping their water, otherwise it dilutes your gravy. I also add 3 Tabl. fresh grated onion to my mushroom saute, which cooks quickly, along with a spoonful of chopped garlic to my mushrooms. Both will enhance the richness of your gravy. Last, I use a quality brown gravy, which has better flavor, and make sure that the pan is not covered too tightly -- as it needs to cook down by about 1 cup to be appropriately thickened.
By bigo2000_10175134
Atlanta, GA
on January 14, 2012
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This was terrible. Initially I made per instructions. Wallpaper paste has more flavor. And, it had the consistency of soup. I added a shot of Worchestershire and a container of demi glace. This raised the flavor to about a 3 star, but is was still thin. I then added about a tbspn of buere manie to get it to coat a spoon well.