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Salisbury Steak with Onion Gravy

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Recipe photo courtesy of Jennifer Causey

An easy freezer-friendly dish, this elevated TV dinner reheats beautifully in the microwave or oven.

Source: Martha Stewart Living, January 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To freeze, let patties and gravy cool, then divide among sealable containers (if reheating in oven, place in separate glass dishes), along with portions of Potato-and-Carrot-Mash and Quick Creamed Spinach. Freeze for up to 2 months. To rewarm, microwave with cover open on high for 9 to 10 minutes or in a 350-degree oven, covered with foil, for 1 hour.

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Reviews

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  • Mom24_4evermom
    2 FEB, 2016
    Love this recipe. Quintessential Salisbury steak, in my opinion. I make a couple of tweaks, but I feel they're true to the original recipe. I do not include the onions in the gravy because my children would be too picky to eat it. After the "steaks" are browned, I remove them from the pan & brown mushrooms in the drippings. I then thicken my drippings with flour instead of cornstarch. I add about a teaspoon of Better than Bouillon beef to enrich the gravy. Great classic!
    Reply
  • Megdkel
    15 OCT, 2013
    I've made this recipe a few times since finding it - we love it! I have used bread crumbs instead of bread slices other than the first time I made it and we couldn't tell a difference. I use processed onions instead of grated onions (my husband likes the flavor of onions, but not the texture, so I always have processed onions in the freezer for handy use) and it turns out wonderfully!
    Reply
    • MSModerator601
      23 FEB, 2015
      Prepared as instructed, the bread adds texture and moisture to the meat. You could swap under 1/2 cup of dry bread crumbs - but we wouldn't soak them. You could gradually add 1/4-1/2 cup milk to the meat mixture. Take care, so you don't end up with an overly-dry or sticky mess!
    • littlelaiche
      23 FEB, 2015
      I plain on making this dish tonight but since I don't eat white bread, I was going to just use bread crumbs. How much should I use? Thanks!
  • MS10593083
    24 FEB, 2013
    I found the methodology of this recipe odd...I processed the bread first into crumbs, and then soaked in the milk. I fried the patties, removed from pan, and then sauteed the onions, added mushrooms and garlic, and then the broth. I made a slurry with the cornstarch before adding it, and then returned the patties to simmer in the gravy for a while. I only shredded the onions for the beef mixture, but chopped the remaining onions for the gravy.
    Reply
  • Bonnie Welsh
    26 JAN, 2013
    We enjoyed this but I think I will use less Worcestershire sauce next time I make this.
    Reply
  • Amelia H
    2 DEC, 2012
    Tried this tonight. Very easy to make & great that it is made with readily available ingredients! I found the patties were cooked through with 6 mins on the first & only 6 mins on the second. Delicious! My picky husband & son both wanted seconds!
    Reply
  • Dollyfan NewMexico
    2 DEC, 2012
    This was so wonderful. I made this for dinner and was surprisingly easy and VERY tasty!
    Reply

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