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Salisbury Steaks

Total Time

Prep: 15 min. Cook: 20 min.

Makes

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

  • 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 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

  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.
  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.
  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.
  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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