Salisbury Steak with Mushroom-Wine Sauce
Prep and Cook Time 20 minutes
Makes 4 servings
|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|
- 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.
- Place patties in skillet; cook 3 minutes per side or until browned. Transfer to plate. Pour off drippings.
- Melt butter in same skillet; add mushrooms. Cook and stir 2 minutes. Add vermouth; cook 1 minute. Add gravy; mix well.
- Return patties to skillet; simmer, uncovered, over medium heat 2 minutes for medium or until of desired doneness, turning meat and stirring sauce.
For a special touch, sprinkle the cooked steaks with chopped fresh parsley or chives.
|Serving Size:||4 ounces steak and about 1/2 cup sauce|
|Saturated Fat||10 g|
|Total Fat||23 g|
|Calories from Fat||59 %|
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