8 oz. shiitake mushrooms, stemmed and thinly sliced
1 tsp. chopped fresh rosemary
2 Tbs. chopped fresh parsley
Instructions
In a large bowl, whisk the egg with 2 tsp. of the Worcestershire sauce, 1 tsp. of the mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the beef, sausage, breadcrumbs, onion, and garlic and mix until combined. Shape into 4 oval patties about 1/2 inch thick.
Heat the oil and 1 Tbs. of the butter in a 12-inch skillet over medium-high heat until the butter stops foaming. Add the patties and cook, flipping once, until well browned and cooked through (160°F), about 10 minutes total. Transfer to a plate, and cover to keep warm. Wipe out the skillet.
In a small bowl, stir 2 Tbs. of the beef broth with the cornstarch.
Melt the remaining 1 Tbs. butter in the skillet over medium-high heat. Add the mushrooms, rosemary, and 1/2 tsp. salt and cook, stirring occasionally, until the mushrooms are browned, about 5 minutes. Add the remaining beef broth, 1 tsp. Worcestershire, and 1 tsp. mustard. Stir the cornstarch mixture again and then whisk it into the skillet. Cook, whisking occasionally, until the mixture is slightly thickened, about 5 minutes. Season to taste with salt and pepper. Return the patties to the skillet to reheat. Serve sprinkled with the parsley.
nutrition information (per serving)-
Calories (kcal)- 430; Fat (g)- fat g 27; Fat Calories (kcal)- 240; Saturated Fat (g)- sat fat g 10; Protein (g)- protein g 27; Monounsaturated Fat (g)- 10; Carbohydrates (g)- carbs g 20; Polyunsaturated Fat (g)- 4.5; Sodium (mg)- sodium mg 780; Cholesterol (mg)- cholesterol mg 120; Fiber (g)- fiber g 2;
Originally Submitted
11/11/2014
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