Our steak features tender beef and a rich, flavorful sauce—and no aluminum tray.
By Diane Unger | July 15, 2011
<< Back to Article: Shaping Up Salisbury Steak
Want to try this recipe very soon – a favorite dish of my husbands.
I made this tonight and it was pretty good. The meat was kind of tough though. I used the exact ingredients called for but I think maybe the potato flakes bound it up too much. My skillet was really big and maybe the liquid level was too shallow in the pan and it didn’t really absorb in the meat. Anyway a little tough but the flavor of the sauce was good. A good dish but maybe needs some tweaking or the large pan caused the shallow liquid and resulted in some toughness of the meat. Not sure.
My wife claimed she couldn’t stand Salisbury Steak, but admitted she’s only had the TV dinner version. I’m making this for her tonight but am confused about what brand potato flakes and low-sodium beef broth I should use?
Hi an909 – You have the luckiest wife! It shouldn’t be critical what type of potato flakes or beef broth you use, but if you’re interested, we did a tasting of beef broths on TV to see which brands we liked: http://www.americastestkitchen.com/taste-tests/detail.php?docid=25937 (It’s free to view.) How did dinner turn out?
Excellent! Did not have the port but used a burgundy wine instead. Still delicious!
I made this recipe last night as a special Sunday night dinner for my boyfriend and I. It was scrumptious. I used tawny port and Idaho Spuds potato flakes and had no trouble. Happy plates all around!
You must be logged in to post a comment.
Spuds boiled in their jackets make great mashed potatoes. But who wants burnt fingers from peeling hot potatoes before dinner?
Episode: One Great Thanksgiving Season 9
How to Make Energy Bars
Announcing: Comfort Food Makeovers
3 Simple Ways to Up Your Cake’s Cool Factor
How to Make Prettier Poached Eggs [VIDEO]
Don't throw in the towel, use it! We'll show you some tricks that the humble dish rag can perform.
America's Test Kitchen will not sell, rent, or disclose your e-mail address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive Notes from the Test Kitchen, our free newsletter, along with notification of America's Test Kitchen specials.
Only registered users can comment and browse past recipes. Don't have an account? You can register for free.