Salisbury Steak with Mushroom Gravy
Salisbury Steak:
1 pound / 454 g Extra-Lean Ground Beef
1/3 Cup / 80 mL Dry Bread Crumbs
1/3 Cup / 80 mL Skim Milk
1 Egg White
1 Tbsp. / 15 mL (re-hydrated in 1 Tbsp. / 15 mL water)
Watkins Onion Flakes
1-1/2 teas. / 7.5 mL Watkins Meat Magic
1-1/2 teas. / 7.5 mL Watkins Beef Soup Base
1/8 teas. / 0.6 mL Watkins Black Pepper
Watkins Cooking Spray
Mushroom Gravy:
2 Cups / 500 mL Water
2 Tbsp. / 30 mL Watkins Beef Soup Base
2 Tbsp. / 30 mL Red Wine Vinegar
2-1/2 Tbsp. / 40 mL Cornstarch
1/2 teas. / 2.5 mL Watkins Thyme
1/8 teas. / 0.6 mL Watkins Black Pepper
1 Can (4 oz. / 113 g) Sliced Mushrooms
Salisbury Steak:
Combine all ingredients; mix gently. Shape into 6 oval patties, about 3/4-inch / 2-cm
thick. Spray skillet with Watkins Cooking Spray. Heat over medium heat
until hot. Add patties; cook 3 minutes per side or until browned. Remove patties from
skillet; set aside. Drain skillet, if necessary.
Mushroom Gravy:
Combine all ingredients except mushrooms, and pour into same skillet. Cook over low heat
until mixture boils and thickens, stirring constantly. Stir in mushrooms. Return patties
to skillet. Cover and simmer about 15 minutes or until thoroughly cooked through. Serve
with mashed potatoes or over cooked noodles. Makes 6 servings.
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