Combine beef broth, flour, and 1/8 t salt in a small bowl; stir witha whisk. Add 1/4 c picante sauce; stir well. Set broth mixture aside.
Combine beef, breadcrumbs, egg white, remaining 1/4 c icante sauce, and remaining 1/4 t salt in a large bowl. Divide mixture into 4 equal portions, shaping each into a 1/2 inch thick patty.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add patties; cook 5 minutes on each side or until done. Remove from heat; cover and set aside.
Add mushrooms to pan; saute 2 minutes or until browned. Add reserved broth mixture to pan. Bring to a boil; cook 3 minutes or until slightly thick, stirring constantly. Return patties to pan, and cook until thoroughly heated.
cal 217; fat 9 g; carb 11.4g; pro 21g; chol 55mg; fiber .6g; iron 2.5mg; sod 740mg; cal 24mg; points 5
0 Out of 5 from
You can add this Mushroom Smothered Salisbury Steak recipe to your own private DesktopCookbook.