ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Salisbury Steak

Misc.


I hope someone can help!! I'm looking for a Salisbury Steak recipe which requires a piece of steak that you beat the heck out of. It is not made from "ground" anything. My Mom used to make this and as a kid I loved to help her "tenderize" it. It is fried in a ban, and then gravy is made with the excess. Does anyone recognize this description?

MsgID: 0036394
Shared by: Shannon V
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Salisbury Steak
  Shannon V
2 Recipe(tried): Chicken Fried Steak w/Gravy
  Hobbs
ADVERTISEMENT
Random Recipes
  • Fruitcake (re: Wedding Fruit Cake for 150)
  • Fruticake served at weddings is "coffee and cake" sizings ie 1 inch x 1 inch "fingers" of cake [definitely not slices] One 12-inch square cake will serve 144 people [generally speaking, 10-20% people will not eat fruitc...
  • Raisin Butterscotch Pie (using evaporated milk, 1930's)
  • RAISIN BUTTERSCOTCH PIE 1 1/4 cups brown sugar 1/3 cup flour 1/2 tsp salt 1 1/4 cups evaporated milk 7/8 cup water 3 egg yolks, beaten 1 cup seedless raisins 3 Tbsp butter 3 egg whites 6 Tbsp sugar 1/4 tsp cream of...
  • Cheeseburger Cake (using ground beef and biscuit mix)
  • CHEESEBURGER CAKE 1 pound ground beef 1 cup chopped onion (about 1 large) 1 (4 ounce) can diced green chilies, drained 2 cups Bisquick baking mix 1/2 cup mayonnaise or salad dressing 1/2 cup ketchup 2 tablespoons p...
  • Louisiana Crawfish Quiche
  • LOUISIANA CRAWFISH QUICHE 1 cup sliced fresh mushrooms 1 cup chopped green onions 1/2 cup butter, melted 4 eggs, well-beaten 1/2 cup half-and-half or light cream 1 teaspoon salt 1/2 teaspoon dry mustard 1/8 teaspoon g...
  • Cider Apple Butter
  • Hi luckily I remembered seeing some recipes in my preserve books for apple butter this one is called ... CIDER APPLE BUTTER 3kg/ 6lb apples 1 litre / 2 pints of water granulated or soft brown sugar 1 tsp ground clove...
  • Make Ahead Yeast Pancakes (using biscuit mix)
  • MAKE AHEAD YEAST PANCAKES 1 package yeast 1/4 cup warm water 2 cups biscuit mix 1 cup milk 2 eggs Dissolve yeast in warm water (105-110 degrees) in mixing bowl. Let stand until softened, about 5 minutes. Mix in rem...
ADVERTISEMENT
  • Legal Sea Foods Clam Chowder
  • LEGAL SEA FOODS CLAM CHOWDER 4 quarts littleneck clams (to yield about 1 2/3 cups cooked and chopped) 1 clove garlic, chopped 1 cup water 2 oz. salt pork, finely chopped 2 cups chopped onions 3 Tbsp. flour 4 1/2 cups ...
  • Oriental Chicken Wings (baked)
  • ORIENTAL CHICKEN WINGS "Don't let long cooking time scare you - they are tender and juicy!" 24 chicken wings 1 cup soy sauce 1/2 cup dry red wine 1/2 cup plus 1 tbsp sugar 1/4 tsp ground ginger Joint wings and toss...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Salisbury Steak
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!