Name: Salisbury Steak with Beef Gravy
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; pepper; vegetable oil; butter; mushrooms; onion; cornstarch; low-sodium beef base; Worcestershire sauce; beef bouillon

Preparation

Step 1

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.

Cooking Tip: 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.
Step 2

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.
Step 3

Return patties to skillet; heat through. Serve Salisbury steaks with gravy and your favorite vegetables and mashed potatoes, if desired.

Cooking Tip: You may substitute prepared beef or mushroom gravy for broth, cornstarch, Worcestershire and bouillon granules.

Nutrition Information

Nutrition information per serving: 241 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 5 g Monounsaturated Fat;) 85 mg Cholesterol; 540 mg Sodium; 9 g Total Carbohydrate; 1 g Dietary Fiber; 25 g Protein; 3 mg Iron; 7.3 mg NE Niacin; 0.4 mg Vitamin B₆; 2.2 mcg Vitamin B₁₂; 6 mg Zinc; 23.8 mcg Selenium; 84 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

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50

4

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Ingredients

Preparation

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Step 3

Nutrition Information

Nutrition Tip

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50

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Nutrition Information

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