No ImageSalisbury Steak with Mushroom Gravy

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  1. N. Frye

    My husband absolutely loved this!!!! I served it with Ore-Ida Homestyle Steam & Mash potatoes and black beans. It was Great!!!

    I made it exactly as it is written.

    Thank You So Much for posting this recipe!

    N. Frye


  2. Alicooksfor5

    Another winning meal from Simply Recipes. This is the first time I’ve tried to make Salisbury steak without using condensed soup and there’s no reason to ever go back. This is just as easy and so much tastier, especially for mushroom lovers. I made this with ground turkey and gluten free crumbs, tripled the amounts and finished in a baking dish covered with foil. With mashed potatoes and roasted vegetables, this was a perfect cold weather comfort meal.


  3. Breanna

    Wow! This was great. The only change I made was I used ground bison steak. I’ll definitely be making this again. Thank you.


  4. Dala

    Pretty darn good. I was nervous at first when I mixed the sauce into the pan. I sampled it and all I could taste was the mustard. I added a shot of red wine, to detract from the mustard, and it came out great. Not sure if the wine made a difference or if it just all came together after simmering. I also added Worchestshire sauce, and put a lot more onions, garlic and mushrooms into this, because we love veggies. We are not the kind of people to typically salt our food, so instead of putting the called for amount into the meat, I just did a light shake once with the salt shaker. It was still a bit on the salty side for us (including using low sodium broth), so, next time, I would not add it to meat. We will make this again, with the changes! Thanks for the recipe. With some beautiful mashed potatoes, and a sexy salad, this was a very comfort-food type of meal and well sated us both!


  5. Blake

    Another fantastic recipe! I’ve made this several times – it’s quick, easy and economical. A couple of things I do to make the sauce more consistent – I make beef broth using better than bullion – I whisk the mustard and tomato paste into the broth before adding it to in with the mushroom / onion mix. Also – after the steaks are done braising – I remove them, thicken the sauce with the cornstarch rue then put them back. I find these steps make it easier to get a consistent and thick sauce.


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