Comments on: Salisbury steak meatballs with mushroom gravy

By: Beryl

Beryl — Tue, 12 Mar 2024 04:01:02 +0000

In reply to Dorothy. Dorothy, far be it from me to disagree, but I felt the Dijon really made the dish. For anyone new to this recipe, please don't eliminate the Dijon unless you have a serious anti-mustard complex. To me it gave an added dimension to a spendidly multifaceted dish with layer upon layer of beautiful savory flavor. :)

By: Carol Geraghty

Carol Geraghty — Fri, 23 Feb 2024 23:25:37 +0000

The meatballs were excellent but I wonder if the slurry recipe had the measurements backwards? I made it as directed – 3 tbsp flour and 2 tbsp of water – and it ended up like dough. It never did totally dissolve in the hot liquid. We ended up adding some flour into the gravy mix and it eventually thickened. Otherwise, it was really good.

By: Emily

Emily — Mon, 19 Feb 2024 00:01:02 +0000

This recipe was great. Instead of grating the onion I put it in a nutrabullet instead. It was delicious! My husband says best meal I’ve made in our 5 years together!

By: Doreen MacLachlan

Doreen MacLachlan — Fri, 08 Dec 2023 11:31:21 +0000

Best meatball recipe ever! I used grass fed beef which has to be carefully cooked so that it’s not dry. With this recipe, the meatballs were tender and juicy. Definitely a keeper recipe!