Salisbury Steak with Mushroom Gravy
- Portion size: 4
This recipe makes 4 servings
|Per serving: about||-|
|total fat||17 g|
|sat. fat||7 g|
Comfort foods are never out of style and are often craved the most. You can adapt this favourite for vegetarians by using soy burgers and vegetable stock in the gravy. Serve with mashed potatoes and peas.
- 1 lb 1lblean ground beef
- 1 1oniononions, chopped
- 2 cups 2cupsquartered cremini mushrooms or white mushrooms, (about 8 oz/250 g)
- 1 tsp 1tspdried thyme
- 2 tbsp 2tbspall-purpose flour
- 1 cup 1cupbeef stock or vegetable stock
In bowl, mix together beef, 2 tbsp (25 mL) water and 1/2 tsp (2 mL) each salt and pepper; shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover tightly and refrigerate for up to 6 hours.) In nonstick skillet, brown patties over medium-high heat. Transfer to plate; set aside.
Drain any fat from pan. Add onion; cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add mushrooms and thyme; cook, stirring occasionally, until mushrooms are golden, about 5 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock a little at a time, stirring constantly to prevent lumps; bring to boil. Reduce heat and simmer until slightly thickened, about 5 minutes.
Return patties and any accumulated juices to pan; cover and simmer until no longer pink inside, about 15 minutes.
Additional information :
Tip: This is a saucy dish, so for hearty appetites, you can increase the beef to 1-1/2 lb (750 g).
Source : Canadian Living Magazine: January 2003