Thursday, January 8, 2015

Salisbury Steak And Mushroom Gravy


1 lb. ground beef
1 egg
3 Tablespoons cracker crumbs
2 Tablespoons finely chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
2 (4 ounce) cans sliced mushrooms with juice
3 Tablespoons margarine or butter
3 Tablespoons all purpose flour
3 cups milk
3 cubes beef bouillon

Makes 6 servings


Mix the beef, egg, crumbs, onion, salt, pepper and poultry seasoning together in a large bowl.
Use your hands to shape into 6 patties about 1 inch thick.
Place the patties into a large skillet over medium high heat and cook on both sides until browned and cooked through.
Transfer the patties to a plate and cover with a lid to keep warm.
Drain the grease out of the skillet.
Melt the margarine in the skillet and add the mushrooms, cooking over medium high heat
for 2 minutes.
Sprinkle the flour over the mixture and mix until blended.
Stir in the milk and beef bullion cubes.
Turn heat to medium-low and cook stirring until the mixture starts to thicken.
Return the meat patties to the gravy and cook for about 10 minutes over low heat, stirring as needed.
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