Smothered Country Salisbury Steak

"I found this recipe in a Kraft Food and Family magazine. This is very easy and quick to make -- tasty, too!"
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Janni402 photo by Janni402
photo by Kim127 photo by Kim127
photo by lazyme photo by lazyme
Ready In:
35mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Mix meat, stuffing mix, 1-1/4 C water, and the onions until well blended. Shape into six 1/2" thick patties. Place in 15x10x1" baking pan.
  • Bake 25 minutes or until cooked through.
  • Meanwhile, in a large skillet sprayed with non-stick spray, saute mushrooms 5 minutes or until lightly browned. Add barbecue sauce and remaining 1/4 C water. Cook until heated through. Serve over patties.

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Reviews

  1. Very good and easy to put together. After reading the other reviews I added some salt & Chef's Blend seasoning to the meat before forming into patties. I did make a brown gravy to go with these because my family vetoed the bbq sauce. I think these would be good either way. I served these with mashed potatoes and a salad. Thanks for posting!
     
  2. The meat mix could have used some salt but I really liked the stuffing mix in it. Not being a lover of BBQ sauce I made a brown mushroom gravy to top the patty and baked spud. I found it to be basic homestyle comfort food and there is nothing wrong with that. It's a tasty, easy meal.
     
  3. This was just okay for us. I think the meat really didn't have any flavor and all we could taste was bbq sauce.
     
  4. Made this for dinner last nite cuz DH loves salisbury steak. In the meat mix I added one whole medium onion, 2 cloves of chopped garlic, a couple dash of worstershire sauce, S & P. The sauce delicious over the meat. I also topped with some cheddar and let it melt on top. Was a good dish. Thanks for posting.
     
  5. Gosh, I'm sorry, but this just wasn't for us. I thought for sure DH would like this. We thought the onions were a predominant flavor and the texture was off for me. The mushrooms and BBQ-sauce was very tasty.
     
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RECIPE SUBMITTED BY

<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
 
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