Classic Salisbury Steak
- 1 lb extra lean ground beef
- 1 onion, finely chopped
- 2 Tbls dry whole-wheat bread crumbs (I use low-carb breadcrumbs from 4c)
- 1 egg, slightly beaten
- 1 Tbls horseradish
- salt & pepper to taste
- 1 Tbls vegetable oil, divided
- 1 can beef broth
- 3 cups mushrooms, sliced (I leave these out)
- 2 Tbls cold water
- 2 tsp cornstarch
In a skillet over medium heat, heat oil until hot and place patties in the skillet. Cook about 7 to 8 minutes or until no longer ink and juices run clear, turning ust once. Remove patties from skillet and keep warm.
In the same skillet, saute' mushrooms till soft. Remove mushrooms and add broth, using a wire whisk to scrape up the browned bits off the bottom of the pan. Allow broth to simmer until slightly reduced. Mix cornstarch with cold water, mixing well until combined (no lumps!). Add to broth mixture and cook over medium heat (it needs to simmer) for 3 to 5 minutes or until thickened. Add back the mushrooms and stir well, serving the mushroom gravy over patties.
358 calories; 24g fat; 24g protein; 12g carb, 1 g dietary fiber; 79mb cholesterol; 381 sodium