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Baked Salisbury Steak

recipe at a glance
Rating: 4/5 4 stars
2 reviews

ready in: 30-60 minutes
serves/makes:   4
  

recipe id: 88019
cook method: oven, stovetop
Baked Salisbury Steak Recipe
photo by: Gary J. Gee
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ingredients

1 pound ground beef
1/4 cup bread crumbs
1/4 cup water
1 egg (beaten)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Italian salad dressing
2 cups onions (thinly sliced)
2 cups mushrooms (thinly sliced)
1 can (8 ounce size) tomato sauce
1/2 teaspoon Italian seasonings

directions

Preheat oven to 350 degrees F.

In medium bowl, thoroughly combine ground beef, bread crumbs, water, egg, salt and pepper. Shape into oval patties, then place in oblong baking pan; set aside.

In skillet, heat Italian dressing and cook onions with mushrooms over medium heat, stirring occasionally, 5 minutes. Stir in tomato sauce and Italian seasonings.

Spoon tomato mixture over meat patties and bake 30 minutes or until done.

added by

Irene1989

nutrition

500 calories, 33 grams fat, 26 grams carbohydrates, 26 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at CDKitchen.com
Member since:
Apr 30, 2010





REVIEW: recipe rating
Probably depends on the dressing you use but I didn't find the taste over powering. It is definitely different than other recipes I've tried. The only change I made was to add italian seasonings to the beef patties too.


Registered Member at CDKitchen.com
Member since:
Feb 25, 2003





REVIEW: recipe rating
Although simple and easy to prepare, I felt this recipe needed more seasoning and a few "tweaks". The patties were tasty enough, but the sauce was unbalanced. Using Italian dressing to cook the onions and mushrooms seemed like a good idea, but the vinegar ended up being too pronounced and the addition of the canned tomato sauce made the sauce way too tart and acidic. Adding salt and some sugar helped a bit. Also, depending upon on how lean your ground beef is, skimming fat from the sauce after cooking is recommended.