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Salisbury Steak with Mushroom-Wine Sauce
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
1
pound 95% lean ground beef
3/4
teaspoon garlic salt or seasoned salt
1/4
teaspoon black pepper
2
tablespoons butter or margarine
1
package (8 ounces) sliced mushrooms
2
tablespoons sweet vermouth or ruby port wine
1
jar (12 ounces) or 1 can (10-1/2 ounces) beef gravy
Preparation:
1.
Heat large, heavy nonstick skillet over medium-high heat 3 minutes or until hot.* Meanwhile, combine beef, garlic salt and pepper in medium bowl; mix well. Shape mixture into 4 (1/4-inch-thick) oval patties.
*If pan is not heavy, use medium heat.
2.
Place patties in skillet; cook 3 minutes per side or until browned. Transfer to plate. Pour off drippings.
3.
Melt butter in same skillet; add mushrooms. Cook and stir 2 minutes. Add vermouth; cook 1 minute. Add gravy; mix well.
4.
Return patties to skillet; simmer, uncovered, over medium heat 2 minutes for medium or until of desired doneness, turning meat and stirring sauce.
Note
For a special touch, sprinkle the cooked steaks with chopped fresh parsley or chives.
Nutritional Information:
| Serving Size: 4 ounces steak and about 1/2 cup sauce | |
| Sodium | 771 mg |
| Protein | 26 g |
| Fiber | 1 g |
| Carbohydrate | 7 g |
| Cholesterol | 89 mg |
| Saturated Fat | 10 g |
| Total Fat | 23 g |
| Calories from Fat | 59 % |
| Calories | 346 |
Dietary Exchange:
| Fat | 3 |
| Meat | 3 |
| Vegetable | 1 |
This recipe appears in:
European
