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Salisbury Steaks

 Salisbury Steaks
You’re sure to love this meaty entree, especially since it’s a cinch to prepare. Worcestershire sauce lends a nice tang to the dark brown gravy and the meat is so tender. Thanks to Carmen Edwards of Midland, Texas for sharing the recipe.
2 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 1/3 cup finely chopped onion
  • 2 tablespoons uncooked instant rice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg white
  • 1/2 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 3 teaspoons olive oil, divided
  • 3/4 cup sliced fresh mushrooms
  • 1 cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Directions

  • In a small bowl, combine the onion, rice, salt, pepper and egg white.
  • Crumble beef over mixture and mix gently. Shape into two 4-1/2-in. x
  • 2-in. oval patties.
  • In a large skillet, brown patties in 1-1/2 teaspoons oil for 3-4
  • minutes on each side. Remove and set aside; drain drippings.
  • In the same skillet, cook mushrooms in remaining oil until tender.
  • Stir in broth and Worcestershire sauce. Return patties to the pan.
  • Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or
  • until rice is tender and meat is no longer pink.
  • Remove patties; keep warm. Combine cornstarch and water until smooth;

2 of 2

Salisbury Steaks (continued)

Directions (continued)

  • stir into pan juices. Cook and stir for 2 minutes or until
  • thickened. Serve with patties. Yield: 2 servings.
Nutritional Facts: 1 serving (prepared with reduced-sodium broth) equals 283 calories, 13 g fat (4 g saturated fat), 58 mg cholesterol, 527 mg sodium, 14 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.