Salisbury Steak with Gemelli |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This streamlined classic from our Test Kitchen has great flavor and appeal. Keep the recipe handy because this crowd-pleaser is ideal for busy weeknights. Ingredients:
1 egg, beaten |
1/2 cup soft bread crumbs |
1 teaspoon italian seasoning |
1/2 teaspoon pepper |
1/2 teaspoon minced garlic |
1 pound ground beef |
1 tablespoon olive oil |
1 cup sliced fresh mushrooms |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup chicken broth |
1 tablespoon ketchup |
1 teaspoon worcestershire sauce |
hot cooked gemelli or spiral pasta |
Directions:
1. In a large bowl, combine the egg, bread crumbs, Italian seasoning, pepper and garlic. Crumble beef over mixture and mix well. Shape into four patties.
2. In a large skillet, cook patties in oil over medium-high heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Remove and keep warm.
3. Drain drippings, reserving 2 tablespoons in the pan. Saute mushrooms in drippings until tender. Stir in flour until blended. Gradually stir in the broth, ketchup and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Return patties to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Serve with gemelli. Yield: 4 servings.
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