I was quite impressed. Was never a fan of salisbury steak from those frozen TV dinners, always too salty and no real flavor. My first surprise was how large the serving ends up being, this a great way to stretch a few ounces of ground beef or ground round by adding flavorful red bell pepper and some green onions. I added an egg as well to help bind the meat together. The bed of watercress was refreshing tender-crisp (I added some garlic, ginger and soy sauce to the stir-fry of watercress). Overall I thought this recipe was well balanced. Haven't used watercress much but I'm finding I really like the texture and look forward to incorporating it more often.