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Mushroom Salisbury Steak

Mushroom Salisbury Steak
My family really looks forward to supper when these tasty beef patties are on the menu. I served this effortless entree to our preacher when he came to dinner, and I often bring it to covered-dish gatherings. I keep the recipe typed and ready to hand out because it's always requested. -Louise Miller, Westminster, Maryland
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/4 cup cornstarch
  • 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon dried basil
  • 1 egg, lightly beaten
  • 1/2 cup soft bread crumbs
  • 1 medium onion, finely chopped
  • 1/2 to 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper, optional
  • 1-1/2 pounds ground beef
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  • Hot mashed potatoes or cooked noodles

Directions

  • In a large bowl, combine the cornstarch and consomme until smooth.
  • Stir in mushrooms, Worcestershire sauce and basil; set aside.
  • In another large bowl, combine egg, bread crumbs, onion, seasoned
  • salt and pepper if desired. Crumble beef over mixture and mix well.
  • Shape into six oval patties; place in a shallow 1-1/2-qt.
  • microwave-safe dish.
  • Cover and microwave on high for 3-5 minutes; drain. Turn patties,
  • moving the ones in the center to the outside of dish. Pour consomme
© Taste of Home 2013

2 of 2

Mushroom Salisbury Steak (continued)

Directions (continued)

  • mixture over patties. Cover and microwave on high for 6-8 minutes or
  • until a meat thermometer reads 160°. Let stand for 5 minutes.
  • Serve with potatoes or noodles. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 294 calories, 15 g fat (6 g saturated fat), 113 mg cholesterol, 698 mg sodium, 12 g carbohydrate, 1 g fiber, 26 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013