This is a good recipe, but I agree with other reviewers that the "steak" needs more flavor. I added about 2 Tbs. of Worcestershire to the mixture and it still needs something else, maybe more onion or garlic. The sauce was good. It was fairly quick and easy, so I would try again with some additions for more flavor.
Salisbury Steak with Mushroom Gravy
Photo: John Autry; Styling: Cindy Barr
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Amount per serving
- Calories: 192
- Fat: 7.9g
- Saturated fat: 3.8g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.7g
- Protein: 24.9g
- Carbohydrate: 6g
- Fiber: 0.7g
- Cholesterol: 68mg
- Iron: 2.3mg
- Sodium: 380mg
- Calcium: 20mg
- 1/3 cup grated onion, divided
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 garlic cloves, minced
- 1 pound ground sirloin
- Cooking spray
- 1 tablespoon butter
- 8 ounces cremini mushrooms, quartered
- 1/3 cup dry red wine
- 1 1/4 cups fat-free, lower-sodium beef broth
- 1 tablespoon all-purpose flour
- 1 teaspoon red wine vinegar
- 1. Combine 1/4 cup onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties. Heat a skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned.
- 2. Melt butter in pan. Add mushrooms; sauté 4 minutes. Stir in wine and remaining onion; cook 2 minutes. Combine broth and flour; add to pan, and bring to a boil. Cook 5 minutes or until thick. Add patties and vinegar to pan; cook 2 minutes.
If you're cooking for kids, omit the wine and replace with more beef broth.
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