Friday, May 01, 2009

Salisbury Steak


3 egg

1/4 cup and 2 tablespoons dry bread crumbs

1-1/2 teaspoons garlic powder

3/4 teaspoon pepper

2-1/4 pounds lean ground beef

1/2 cup and 1 tablespoon all-purpose flour,divided

2 tablespoons olive oil

2-1/4 cups water

1/4 cup and 2 tablespoons ketchup

2 tablespoons Worcestershire sauce

1 tablespoon beef bouillon granules

3 medium onion, quartered and sliced

3 (4 ounce) cans mushroom stems and pieces, drained


1. In a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. In a small skillet, brown patties on both sides in oil; drain. Set patties aside.

2. Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties.

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