salisbury steak with beef gravy
- 1 pound Ground Beef (93% lean or leaner)
- 1/2 teaspoon pepper
- 1 teaspoon vegetable oil
- 1 tablespoon butter
- 8 ounces mushrooms, sliced
- 1/2 cup finely chopped onions
- 2 tablespoons cornstarch
- 2 cups reduced-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon beef buillon granules
Combine ground beef and pepper in medium bowl, mixing lightly but thoroughly. Lightly shape beef mixture into four 1/2-inch thick oval patties. Heat oil in large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Remove from skillet; keep warm.
Heat butter in same skillet. Add mushrooms and onions; cook and stir 3 to 4 minutes until tender. Dissolve cornstarch in broth. Add broth mixture to skillet; bring to a boil, stirring occasionally. Reduce heat; cook 3 to 4 minutes until thickened. Stir in Worcestershire and bouillon granules; cook 2 minutes.
Return patties to skillet; heat through. Serve Salisbury steaks with gravy and your favorite vegetables and mashed potatoes, if desired.
Test Kitchen Tips
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
You may substitute prepared beef or mushroom gravy for broth, cornstarch, Worcestershire and bouillon granules.
Nutrition information per serving: 241 calories; 12 g fat (5 g saturated fat; 5 g monounsaturated fat); 85 mg cholesterol; 540 mg sodium; 9 g carbohydrate; 1 g fiber; 25 g protein; 7.3 mg niacin; 0.4 mg vitamin B6; 2.2 mcg vitamin B12; 3.0 mg iron; 23.8 mcg selenium; 6.0 mg zinc; 84.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.