Salisbury Steak
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 40 minutes
Servings: 6
Ingredients
- 2 pounds ground chuck
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared horseradish
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (8-ounce) package sliced fresh baby portobello mushrooms
- 2 tablespoons All-purpose flour
- 1 (10.5-ounce) can French onion soup
- 1 (10.5-ounce) can beef consomme
Directions
In a large bowl, stir together ground chuck, Worcestershire, horseradish, garlic, salt, and pepper. Divide mixture into 6 portions, and shape each portion into a 5-inch patty.
Heat a large nonstick skillet over medium heat. Add patties, and cook until browned, 5 to 6 minutes per side. Remove patties from skillet, reserving 2 tablespoons drippings in skillet.
Add mushrooms to skillet, and cook until just tender, about 2 minutes. Stir in flour, and cook, stirring constantly for 2 minutes. Stir in soup and consommé. Return patties to skillet, and bring to a boil. Reduce heat, and simmer until patties are cooked through and sauce is thickened, about 20 minutes.