Salisbury Steak with Beef Gravy

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• 50 min
• 4 SERVINGS
• 240 Cal
• 25 g Protein

Ingredients:

• 1 pound Ground Beef (93% lean or leaner)
• 1/2 teaspoon pepper
• 1 teaspoon vegetable oil
• 1 tablespoon butter
• 8 ounces mushrooms, sliced
• 1/2 cup finely chopped onions
• 2 tablespoons cornstarch
• 2 cups reduced-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon beef bouillon granules

Cooking:

1. Combine ground beef and pepper in medium bowl, mixing lightly but thoroughly.  Lightly shape beef mixture into four 1/2-inch thick oval patties. Heat oil in large nonstick skillet over medium heat until hot.  Place patties in skillet; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Remove from skillet; keep warm.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
2. Heat butter in same skillet.  Add mushrooms and onions; cook and stir 3 to 4 minutes until tender.  Dissolve cornstarch in broth.  Add broth mixture to skillet; bring to a boil, stirring occasionally.  Reduce heat; cook 3 to 4 minutes until thickened.  Stir in Worcestershire and bouillon granules; cook 2 minutes.
3. Return patties to skillet; heat through. Serve Salisbury steaks with gravy and your favorite vegetables and mashed potatoes, if desired.
Cook's Tip: You may substitute prepared beef or mushroom gravy for broth, cornstarch, Worcestershire and bouillon granules.