Salisbury steak with mushrooms and onions
You remember those beef patties simmered in onion gravy? Salisbury steaks are seasoned hamburger patties simmered in sauce. This sauce is packed with flavour from mushrooms, onions, and mustard. Grab a plate of this lighter version and sit down to your favourite sitcom to complete the nostalgia trip. Serve classically with steamed veggies or mashed potatoes.
Uncooked extra lean ground beef 96 % lean 4% fat
2 large egg(s)
Uncooked portabella mushroom(s)
2 oz, sliced
2 small, halved and thinly sliced
2 clove(s), large, finely chopped
Canned low-sodium chicken broth
- Using your hands, in large bowl, mix beef, eggs, breadcrumbs, Worcestershire, salt, and black pepper. Divide meat into 6 equal portions and mold into oval patties, each about 1⁄2 inch thick.
- Coat large skillet with nonstick spray and heat over medium. Place patties in pan and cook, turning once, until browned and crispy on outside, 7 to 10 minutes. Transfer to plate.
- Add mushrooms to skillet in single layer and cook over medium- high heat until caramelized, 1 to 2 minutes per side. Reduce heat to medium. Add onions and garlic. Cook, stirring constantly, until onions soften, 5 to 7 minutes. Add flour and cook, stirring constantly, until onions are coated with flour, 1 to 2 minutes. Add broth and mustard and cook, scraping up any browned bits from bottom of pan. Add patties with any juices to skillet, nestling patties into onions, and simmer until gravy has thickened and meat is cooked through, 3 to 4 minutes.
- Serving size: 1 patty with gravy