Again, this one came from Taste of Home...and was awesome! I tweaked it a tiny bit, but really just to make extra sauce, more mushrooms, less salt, and no eggs. (This is my tweaked version). I had made a different recipe a long time ago and never really liked it all that much, but this one's definitely a keeper!
This recipe is for 2 servings, so it's easy to adjust amounts for more people.
Salisbury Steak
Ingredients:
1/3 cup finely chopped onion
2 Tbsp uncooked instant brown rice (make sure it's dairy free if necessary!)
1/8 tsp pepper
1 egg white OR 3-4 Tbsp milk or soy milk
1/2 pound lean ground beef
3 tsp olive oil, divided
1 1/2 cups sliced fresh mushrooms
2 cups beef broth
4 tsp Worcestershire sauce
1 Tbsp cornstarch
1 Tbsp cold water
Directions:
1. In a small bowl, combine the onion, rice, pepper and egg white. Crumble beef over mixture and mix gently. Shape into 2 oval patties.
2. In a large skillet, brown patties in 1 1/2 teaspoons oil for 3-4 minutes on each side. Remove and set aside; drain drippings.
3. In the same skillet, cook mushrooms in remaining oil until tender. Stir in broth and Worcestershire sauce. Return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender and meat is no longer pink.
4. Remove patties; keep warm. Combine cornstarch and water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Serve with patties.
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