SALISBURY STEAK WITH MUSHROOM GRAVY
MAKES 4 SERVINGS
1 egg
500 g lean ground beef
1/2 cup dried bread crumbs
1 tbsp Dijon mustard
1 tsp dried thyme
1 tsp Worcestershire sauce salt and pepper
4 tsp olive oil, divided
1 shallot, thinly sliced
1 227 g pkg sliced cremini mushrooms 1 clove garlic, minced
3 tbsp all-purpose flour
2 cups sodium-reduced beef broth In large bowl, beat egg lightly; mix in beef, bread crumbs, mustard, thyme and Worcestershire sauce. Mix well; season with salt and pepper. With wet hands, shape mixture into four 1/2-inch thick patties.
In large skillet, heat half of the oil over medium-high heat; cook patties, turning halfway through, until golden on each side, 4 to 6 minutes. Transfer patties to plate.
In same skillet, heat remaining oil over medium heat; cook shallot for 2 minutes. Add mushrooms; cook, stirring occasionally, for 5 minutes or until golden brown. Add garlic; cook for 1 minute. Sprinkle flour over top; cook, stirring constantly, for 1 minute.
Stir in broth, scraping up any browned bits from bottom of pan. Bring to boil; reduce heat and return meat patties to skillet. Cover and cook until sauce is thickened and patties have cooked through, about 6 minutes. To serve, spoon mushroom gravy over patties.
PER SERVING about 375 cal, 33 g pro, 18 g total fat (6 g sat. fat), 20 g carb (1 g dietary fibre, 3 g sugar), 130 mg chol, 575 mg sodium, 4.1 mg iron.