SALISBURY STEAKS WITH MUSHROOM GRAVY|
2 lb. lean ground beef
2 eggs, slightly beaten
1 tsp. salt
1/4 tsp. freshly ground pepper
1/3 c. fine fresh bread crumbs
3 Tbsp. butter or margarine
1/4 lb. thinly sliced fresh
mushrooms (1 1/2 c.)
1 Tbsp. vegetable oil
1 1/3 c. beef broth
2 Tbsp. flour
Combine beef, eggs, salt and pepper in mixing bowl.
Stir with fork only to mix. Shape mixture in 6 oval steaks
about 1/2-inch thick and 5-inches long. Sprinkle both sides
with bread crumbs and press into steaks. Chill in refrigera-
tor. Melt 2 tablespoons butter in hot heavy skillet. Add
mushrooms and saute, stirring occasionally over medium heat 3
to 4 minutes or until golden; remove. Reheat skillet; add oil
and remaining butter; add steaks and pan-fry about 2 minutes
each side until browned and crisp on surface. Add broth to pan
drippings. Blend flour with small amount of cold water to
smooth paste, add to skillet and bring to boil, stirring until
smooth and thickened. Add mushrooms and stir. Add steaks and
simmer in gravy to desired doneness, about 3 minutes for
medium. Serve steaks with gravy. Makes 6 servings.
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