Salisbury steak with mushroom sauce^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Dried minced onion |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| ⅛ | teaspoon | Pepper |
| 1 | can | (4oz) mushrooms, drained and |
| ⅓ | cup | Minced onion |
| ⅓ | cup | Minced green pepper |
| ¼ | cup | Chopped celery |
| 1 | clove | Garlic, minced |
| 2 | tablespoons | Butter |
| 1½ | pounds | Ground beef |
| Reserved | ||
| 1 | Beef bouillon cube | |
| Water | ||
| ¼ | teaspoon | Gravy master |
| 2 | tablespoons | Minced chives or green onion |
| Tops | ||
| ½ | teaspoon | Dry mustard |
| dash | Paprika | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
MUSHROOM SAUCE
SALLISBURY STEAK MIXTURE
Sauce:
Melt butter; stir in flour and pepper. Add mushrooms, bouillon and enough combined mushroom liquid and water to measure 1¼ cups.
Cook, stirring until thickened. Add gravy master. Keep warm.
Salisbury Steaks:
Soften onion, pepper, celery and garlic in butter. Remove from heat.
Add remaining ingredients and shape into 6 patties about ¾" thick.
Broil; turning after 7 minutes until cooked through. Serve with sauce.
Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-29-95