Every now and then the classic Salisbury steak peaks my interest enough to give it a try. I do feel that French onion soup, Worcestershire sauce and mustard powder are part of what I am after and I added garlic, shallots and dry sherry, but the ketchup called for in the recipe added a bit of sweetness that I found unwelcome in the pan sauce and I will eliminate it and use beef stock and tomato paste in my next attempt. The tenderness that comes from a 20 minute simmer in the pan, with the sauce, was perfect and it was a nice little change, even if it is a work in progress.
HC
