Salisbury Steaks

Photo by Julie E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1/3

    Cup finely chopped onion

  • 2

    Tbl uncooked instant rice

  • 1/8

    Tsp salt

  • 1/8

    Tsp pepper

  • 1

    egg white

  • 1/2

    Lb lean ground beef

  • 3

    Tsp olive oil, divided

  • 3/4

    Cup sliced fresh mushrooms

  • 1

    Cup beef broth

  • 2

    Tsp Worcestershire sauce

  • 1

    Tbl cornstarch

  • 1

    Tbl cold water

Directions

In a small bowl, combine the onion, rice, salt, pepper and egg white. Crumble beef over mixture and mix gently. Shape into two 4-1/2-in. x 2-in. oval patties. In a large skillet, brown patties in 1-1/2 teaspoons oil for 3-4 minutes on each side. Remove and set aside; drain drippings. In the same skillet, cook mushrooms in remaining oil until tender. Stir in broth and Worcestershire sauce. Return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender and meat is no longer pink. Remove patties; keep warm. Combine cornstarch and water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Serve with patties.

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