Midwest Salisbury Steak recipe
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Ingredients
- 1 pound ground sirloin ½ cup panko bread crumbs 1 egg, beaten 2 tablespoons milk ½ (1 ounce) package dry onion soup mix 1 teaspoon Worcestershire sauce ¼ teaspoon ground black pepper 3 tablespoons butter 2 cups fresh mushrooms, sliced 1 sweet onion, sliced 3 tablespoons all-purpose flour ½ (1 ounce) package dry onion soup mix 1 ½ cups beef stock 1 cup water salt and ground black pepper to taste
Nutrition Info
- 367.1 caloriescarbohydrate: 21.1 gcholesterol: 113.5 mgfat: 20 gfiber: 1.4 gprotein: 28.5 gsaturatedFat: 9.2 gservingSize: -sodium: 6585.2 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Midwest Salisbury Steak
Directions
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Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl, shape into 5 patties.
Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.
Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture, cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually, bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.
Lie the browned steaks into the gravy, simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).