Salisbury Steak

By carvalhohm2

Ingredients

• 2/3 cup SOS Mix (recipe follows)
• 2 1/2 cups cold water
• 1 lb bottom round steak
• 1/3 cup SOS Mix (for breading)
• 1/4 cup oil
• 1 (8 oz) can mushrooms, drained, use liquid as part of water

Details

Servings 5
Adapted from extension.usu.edu

Preparation

Step 1

Whisk 2/3 cup SOS Mix with water until well blended. Cook and stir on stove top or microwave until thickened.

Pound both sides of steak with a mallet to tenderize. Bread both sides of steak with 1/3 cup SOS Mix. Cut into serving pieces or leave whole. If left whole, cut edges to prevent curling.

Heat 1/4 cup oil in large skillet. Sear steak on both sides. Place meat in 9” x 13” baking pan. Pour mushrooms and sauce over top. Cover with foil. Bake at 300°F for 2–3 hours.

WW Points Plus: 5
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Soup or Sauce (SOS) Mix:
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2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)

Combine all ingredients in a recloseable plastic bag, mixing well.

Equal to 9 (10.5 oz) cans of cream soup.

To substitute for 1 can of cream soup:
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.

Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.