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.
Salisbury Steaks
Salisbury Steaks
Prep Time
15 min
Cook Time
20 min
Yield
2 servings
Ingredients
- 1/3 cup finely chopped onion
- 2 tablespoons uncooked instant rice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 large egg white
- 1/2 pound lean ground beef (90% lean)
- 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; stir into pan juices. Cook and stir for 2 minutes or until thickened. Serve with patties.
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