Saturday, May 4, 2013

Salisbury Steak (WW)

1 lb ground round
2/3 cup onion, finely chopped
1/3 cup instant rice, uncooked
1/4 teaspoon pepper
1/8 teaspoon salt
1 large egg white
cooking spray 1 1/4 cups fresh mushrooms, sliced
2 (10 1/2 ounce) cans beef consomme
1 1/2 tablespoons Worcestershire sauce
2 tablespoons water
1 1/2 tablespoons cornstarch


Combine ground round, onion, rice, pepper, salt, and egg white in a bowl; stir well.  Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.  Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.  Add patties, and cook 5 minutes on each side or until browned.  Remove patties from skillet; set aside, and keep warm  Recoat skillet with cooking spray.  Add mushrooms; saute' over medium-high heat 3 minutes.  Add consomme' and Worcestershire sauce; cook 10 minutes.  Return patties to skillet.  Cover; reduce heat; and simmer 15 minutes.  Remove patties from skillet; set aside, and keep warm.  Combine water and cornstarch; stir well.  Stir cornstarch mixture into broth mixture in skillet; bring to a boil, and cook 1 minute or until thick, stirring constantly.  Spoon gravy over patties.

Serves 4
WW PointsPlus 10

Find the original recipe at

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