Salisbury Steaks
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 2 servings.
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.
Ingredients
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1/3 cup finely chopped onion
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2 tablespoons uncooked instant rice
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1/8 teaspoon salt
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1/8 teaspoon pepper
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1 egg white
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1/2 pound lean ground beef (90% lean)
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3 teaspoons olive oil, divided
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3/4 cup sliced fresh mushrooms
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1 cup beef broth
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2 teaspoons Worcestershire sauce
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1 tablespoon cornstarch
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1 tablespoon cold water
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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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