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Pan-Fry

Salisbury Steak with Shiitake Gravy
Ingredients
2 each Egg whites
1 lb Ground beef, 90% lean
1/4 cup panko bread crumbs, plain
1/4 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
4 teaspoons olive oil, divided
1 each shallot
1 ( 5 oz.) pkg sliced shiitake mushrooms
1/4 cup Sherry cooking wine
2 tablespoons, plus 1 tsp. all-purpose flour
1 1/4 cups low-sodium beef broth
1 handful Fresh thyme sprigs
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Salisbury Steak with Shiitake Gravy

Salisbury Steak with Shiitake Gravy

Salisbury Steak with Shiitake Gravy
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:23 minutes
directions
1. In a large bowl, lightly beat egg whites. Add ground beef, bread crumbs, salt, and pepper. Use your hands to combine well. Form into 4 (1/2-inch-thick) oblong patties.
2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Add patties and cook about 6 minutes per side until cooked through. Transfer to a high-sided serving dish.
3. While beef cooks, thinly slice the shallot and set aside.
4. After removing patties from the skillet, add the remaining 2 teaspoons oil to skillet and heat over medium heat. Add shallot and mushrooms and cook, stirring occasionally, until shallot is soft, about 3 minutes. Add sherry and cook until the liquid is absorbed, about 2 minutes.
5. Increase heat to medium high, add flour, and stir to coat. Slowly add broth, stirring constantly until simmering and thickened, about 4 to 6 minutes. Pour gravy over the "steaks" and garnish with thyme. Serve immediately.
Source: Hannaford fresh Magazine, September - October 2012

 
 
 
 
 
 
 
 
 
 
 
 
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