Salisbury Steak with Beef Gravy
Looking for a home-spun beef dish? Try these classic, Ground Beef Salisbury Steak patties served with a savory mushroom gravy.
Cook Time: 50 Minutes
Servings: 4
Ingredients: 10
Ingredients
Preparation
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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.
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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.
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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
241 Calories
5g SAT FAT
25g PROTEIN
3 mg IRON
6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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