Sorta Salisbury Steak

This is ultimately the best Salsberry steak ever I will definitely be making this up again I will for sure forgo the ground beef and used chop steak forever! The only thing different I will do is add a little seasoning to the gravy because it was slightly bland but other than that awesome!

Like others here, I made it a bit different. I marinated the steaks in soy sauce and smoke flavoring the night before. I used one envelope of Lipton Onion Soup Mix and two cups water instead of broth. I baked in glass pyrex dish for only one hour with foil on top. Very tasty!

Very tender. I used water, 1 pkg onion soup mix, and 1 pkg brown gravy. Baked for only 2 hours and no need to make gravy after. Just serve as is, the gravy made itself.

Very tender! It reminded me of my mom's cube steak, but this was much simpler. Mom does it on the stove top and cooks for about an hour instead of two. I felt that the seasoning would be lacking so I added salt and pepper to the steak and seasoned the flour with salt pepper and about 1/2 ts of garlic powder. Also included mushroom when I added the onion. We enjoyed the gravy with rice.

I made this today and my family loved it. Like other users, I seasoned the meat before dredging in flour. I also added mushrooms. I like the fact that after browining,the dish pretty much cooks itself. I popped it in the oven and then went shopping. When I came home, it was ready and delicious.

This has become one of the favorite recipes in my house! The only adjustment that I make is adding a packet of Onion soup mix, this gives it a nice taste! I do not have a dutch oven so I fry the beef in a frying pan and then put everything into a baking dish and pour the remaining oil from the frying pan into the baking dish. This is excellent with mashed potatoes, and the meat is so tender that it falls apart when I'm serving it! Absolutely delicious! It also can be adapted into a slow cooker if you don't have the time to stand by the oven, but I prefer it in the oven!

This was good! I tried it with a can of Campbell's French Onion soup, which added a lot of flavor but didn't turn as great as I imagined. Next time it will be plain beef broth with a little extra water to bring it up to 2 even cups and cut down on some of the heavy saltiness of canned broth. I also swapped the onion slices for canned mushrooms which was marvelous! The sauce was thick enough right out of the oven but I would advise adding maybe a tablespoon or two of flour and ¼ - ½ cup of of flour to make it a little creamy. I took a hint from another reviewer and took an hour off the cooking time - don't do it! The steaks were tough. Even though I’m wary of it becoming too tender (I like cube steak a little bit chewy) I will definitely cook it the whole time and not uncover it next time. Thanks for the great recipe this isn’t as “sorta” as I thought it would be.