Sunday, January 9, 2011

Salisbury Steak

I simplified the following recipe by using 2 gravy packets and water.  In addition, after cooking the patties on the stove and browning them, I moved them to the crockpot, topped them with fresh, sliced mushrooms, and then poured the gravy over the top and cooked it on low while we were at church.  The meat was tender and full of flavor.  The only complaint was there wasn't enough gravy.

Salisbury Steak
1 lb. ground round
2/3 cup finely chopped onion
1/3 cup uncooked instant rice
¼ tsp. pepper
1/8 tsp. salt
1 large egg white
Cooking spray
1 ¼ cups presliced fresh mushrooms
2 (10 ½-oz.) cans beef consommé
1 ½ T. Worcestershire sauce
2 T. water
1 ½ T. cornstarch

1.  Combine first 6 ingredients in a bowl; stir well.  Divide into 4 equal portions, shaping each into a ½” thick patty.
2.  Coat a large nonstick skillet with cooking spray; place over medium-high heat untnil hot.  Add patties, and cook 5 minutes on each side or until browned.  Remove from skillet; set aside, and keep warm.
3.  Recoat skillet with cooking spray.  Add mushrooms; sauté over medium-high heat 3 minutes.  Add consommé and Worcestershire sauce; cook 10 minutes.  Return patties to skillet.  Cover, reduce heat, and simmer 15 minutes.  Remove patties from skillet; set aside, and keep warm.
4.  Combine water and cornstarch; stir well.  Stir cornstarch mixture into broth mixture in skillet; bring to a boil, and cook 1 minute or until thick, stirring constantly.  Spoon gravy over patties.  Yield:  4 servings (serving size:  1 patty and about 6 tablespoons gravy).  Note:  I may simplify this recipe by using a beef, onion, or mushroom gravy packet. 9 WW PointsPlus per serving.

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