Salisbury Steak
1 | egg, beaten |
2 tbsp (30 mL) | seasoned or plain bread crumbs |
1 lb (500 g) | Top Grass Lean Ground Beef |
1 | small onion, minced |
2 tsp (10 mL) | vegetable oil |
1 ½ cups (375 mL) | chopped mushrooms |
¼ tsp (1 mL) | dried thyme |
1 tbsp (15 mL) | all-purpose flour |
1 cup (250 mL) | sodium reduced beef stock |
⅛ tsp (0.5 mL) | salt and pepper to taste |
- Combine egg, crumbs, beef and half the onion. Form into 6 patties.
- Heat oil in large non-stick skillet over medium-high heat; cook patties for 2 minutes per side and remove to plate. Cook remaining onion, mushrooms and thyme until softened. Stir in flour. Gradually stir in; cook, stirring, for 1 minute or until thickened.
- Return patties to skillet; cover and simmer over low heat for 8- 10 minutes or until digital thermometer inserted sideways into patty reads at least 160°F (71°C). Season to taste.