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Categories:
ground beef scallions Italian-seasoned breadcrumbs egg onions garlic vegetable oil brown gravy tomato paste water horseradish white mushrooms potatoes niblet
Viewed: 32 - Published at: 7 years agoIngredients
- 1- 1/2 pound Lean Ground Beef
- 2 whole Scallions, Finely Chopped
- 1/4 cups Italian Seasoned Breadcrumbs
- 1 whole Egg, Beaten
- 1 Tablespoon Dehydrated Onions
- 1 teaspoon Garlic Powder
- 1 Tablespoon Yellow Prepared Mustard
- 3 Tablespoons Vegetable Oil
- 1 can Commercial Brown Gravy (12 Ounces)
- 1 Tablespoon Tomato Paste
- 1/2 cups Water
- 1- 1/2 teaspoon Prepared, Ground Horseradish
- 1/2 pounds White Mushrooms, Cleaned Stems Intact And Thinly Sliced
- 4 whole Servings Of Homemade Or Commercial Mashed Potatoes (amount Dependant On Appetites)
- 4 whole Servings Of Niblet Corn (size Dependant Of Appetites)
Method
- 1.
- In a medium bowl mix together the ground beef, scallions, bread crumbs, egg, dehydrated onions, garlic powder, and mustard and shape into four 1/2-inch-thick oval patties.
- 2.
- Preheat oven to 120 degrees F. 3.
- Heat the oil in a large skillet over medium heat and cook the patties for 3 to 4 minutes per side, or until no pink remains.
- Remove patties from skillet to a paper towel lined platter to drain and place platter with the Salisbury steaks in oven to keep warm.
- Discard the oil in the pan and wipe clean.
- 4.
- Return the skillet to the heat and add the gravy, the tomato paste, water, horseradish, and mushrooms and cook for 4 to 5 minutes, or until the mushrooms are tender, stirring occasionally.
- 5.
- Return the warm steaks to the skillet, lower the heat to low and simmer for another 2 or 3 minutes.
- 6.
- To serve, place 1 steak, a serving of corn, and a serving of mashed potatoes on each of 4 plates and place 1/4 of the mushroom gravy over each steak.
- Serve immediately.
