Salisbury Steak with Mushroom Gravy

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TOO SALTY!! I used low sodium beef broth~unsalted butter (less than recipe called for (and based on other reviews. Do not know what else I could have changed~Hubby is the only one who eats red meat in our household, so I have to rely on his comments....and am removing this from my recipe box. Disappointed but I know I will find another recipe.

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yummmmy! this is classic salisbury steak. The hubby took over cooking tonight and he did a bang up job on this simple delish recipe.....no changes to the recipe except for omitting the cognac. Excellent choice.

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This is great!! Pure comfort food...a true keeper recipe. I went exactly by the recipe. I wouldn't change a thing...this makes a ton of gravy ! Be sure to use low salt broth or it will be really salty. Perfection...

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Now THIS recipe was just like I remembered it tasting sitting at a diner counter back in the 60's. I fixed this according to the recipe and was floored how well it came out. I didn't add or delete ingredients, as many seem to do.

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I've never tried one of Sandra's recipes because the majority of them seem to have only mediocre ratings but when I got a nostaligic craving for salisbury steak, I compared several recipes here on the Foodnetwork and hers seemed like it would be the tastiest. Plus with over 200 reviews and still a five star rating, I figured it had to be good. The results didn't disappoint. Full of flavor (although not exactly the taste I remember from childhood and pretty simple to make. The gravy is the real star of the dish. I had extra chopped onion from the meat mixture so I added it to the skillet with the mushrooms and had a mushroom/onion gravy. Will make this whenever I have need for a gravy.

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This was a great recipe- very savory, between the spices, mushrooms and cognac, and the gravy. I used fresh onion instead of frozen and substituted Montreal Steak seasoning with both garlic pepper and a rib rub that had some sweet and salty in it. I also used ready-made brown gravy instead of broth and gravy mix. Buttered noodles were a great complement instead of rice. I would suggest making 8 loaves instead of 4.

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This is a tasty comfort food. It's easy to make and very filling.

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Delicious! I do want to warn you that the burgers themselves are VERY wet and don't hold together well. Next time I will leave out the egg or reduce considerably the amount of soup in the burgers themselves.

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I have made this recipe over and over it is awesome! i donot use cognac. i use just the beef broth and I serve with mashed potatoes its a staple at our house!

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Excellent! The only changes I made were: used 1-1/3 lb. ground round, golden mushroom soup because I like the flavor better, not as much onion and mushroom, personal preference, and didn't have cognac so used a mixture of whiskey and red wine. It was very moist and was literally falling apart. My picky teenager loved it, but I think it would be even better with mashed potatoes.