Post by Chris in NM on Oct 30, 2005 12:06:02 GMT -6
Salisbury Steak – TNT
2 eggs
6 tbl. crushed Ritz crackers
1 tbl. fine chopped dry onion
salt & pepper to taste
1 ½ lb. lean ground beef
2 cans sliced mushroom caps, drained
3 ½ tbl. butter
3 – 6 tbl. flour – depends on liquid still in pan after sautéing
¾ - whole can beef broth
1 pkg. mushroom or brown gravy mix, made into gravy
hot mashed potatoes
In a med. bowl, combine the eggs, cracker crumbs, onion, salt & pepper. Add ground beef and mix well. Shape into patties. In a large skillet, cook the patties for 4 – 5 minutes on each side or until browned; drain. Remove to a platter and keep warm. In the same skillet, saute mushrooms in butter for 2 minutes. Stir in the flour and blend well. Add the broth, a little at a time; cook and stir until smooth and thickened. Add the mushroom gravy to broth mixture and blend. Return the patties to the gravy and cook, uncovered, over low heat for 10 minutes, or until done, stirring occasionally. Serve with mashed potatoes.
2 eggs
6 tbl. crushed Ritz crackers
1 tbl. fine chopped dry onion
salt & pepper to taste
1 ½ lb. lean ground beef
2 cans sliced mushroom caps, drained
3 ½ tbl. butter
3 – 6 tbl. flour – depends on liquid still in pan after sautéing
¾ - whole can beef broth
1 pkg. mushroom or brown gravy mix, made into gravy
hot mashed potatoes
In a med. bowl, combine the eggs, cracker crumbs, onion, salt & pepper. Add ground beef and mix well. Shape into patties. In a large skillet, cook the patties for 4 – 5 minutes on each side or until browned; drain. Remove to a platter and keep warm. In the same skillet, saute mushrooms in butter for 2 minutes. Stir in the flour and blend well. Add the broth, a little at a time; cook and stir until smooth and thickened. Add the mushroom gravy to broth mixture and blend. Return the patties to the gravy and cook, uncovered, over low heat for 10 minutes, or until done, stirring occasionally. Serve with mashed potatoes.