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Mushroom Smothered Salisbury Steak Recipe


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     Mushroom Smothered Salisbury Steak

Category   Breakfast - Brunch
Sub Category   Low-fat
Servings   4

1 (14 oz) can less sodium beef broth
3 T flour
3/8 t salt, divided
1/2 c picante sauce, divided
12 oz ground sirloin
3 T Italian seasoned breadcrumbs
1 large egg white
4 oz pkg presliced mushrooms

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.
Serving Suggestions
cal 217; fat 9 g; carb 11.4g; pro 21g; chol 55mg; fiber .6g; iron 2.5mg; sod 740mg; cal 24mg; points 5

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