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Salisbury Steak with Gemelli

 Salisbury Steak with Gemelli
This streamlined classic from our Test Kitchen has great flavor and appeal. Keep the recipe handy because this crowd-pleaser is ideal for busy weeknights.
4 ServingsPrep/Total Time: 30 min.


  • 1 egg, beaten
  • 1/2 cup soft bread crumbs
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1/2 teaspoon minced garlic
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • Hot cooked gemelli or spiral pasta


  • In a large bowl, combine the egg, bread crumbs, Italian seasoning,
  • pepper and garlic. Crumble beef over mixture and mix well. Shape
  • into four patties.
  • In a large skillet, cook patties in oil over medium-high heat for 5-7
  • minutes on each side or until a meat thermometer reads 160° and
  • juices run clear. Remove and keep warm.
  • Drain drippings, reserving 2 tablespoons in the pan. Saute mushrooms
  • in drippings until tender. Stir in flour until blended. Gradually
  • stir in the broth, ketchup and Worcestershire sauce. Bring to a

2 of 2

Salisbury Steak with Gemelli (continued)

Directions (continued)

  • boil; cook and stir for 2 minutes or until thickened.
  • Return patties to the skillet. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 3-4 minutes or until heated through. Serve with
  • gemelli. Yield: 4 servings.
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