Salisbury Steak

I'm so sad to have to post this without pictures...but I guess my pictures aren't that great anyway...so you'll probably survive.

My mom used to make Salisbury Steak when my dad was home (he was an airline pilot and was often gone several days at a time). Her recipe was a lot more complicated...I use a recipe from Kraft Foods and tweak it to more closely resemble my moms. I don't double this recipe, as it makes 8 patties. I do, however, double the sauce...because it is GOOD stuff. I have changed the recipe to reflect that, so if you follow it, you'll come out fine with plenty of sauce...enough to drizzle on your mashed potatoes if you want.

We served this with brown-sugar glazed carrots, mashed potatoes, and bread sticks!! Enjoy!!

Salisbury Steak

2 pounds lean ground beef
1 pkg stuffing mix for chicken (like Stove Top)
1 medium onion, finely chopped
3 egg whites
2-1/2 cups water, divided
1 STICK (1/2 cup) of butter
1 cup bar-be-que sauce
2 tsp Worcestershire sauce
1/2 tsp black pepper
2 cups sliced mushrooms (I used baby Portobello mushrooms - caps only)

1. Mix meat, stuffing mix, onion, and egg whites and 1-1/2 cups of the water until well-blended. Shape into 8 patties.

2. Heat skillet and add 1 STICK of butter. (Yeah...you gotta channel Ree in this part...but if you're looking for healthier alternatives, go for the non-stick spray or olive oil. You'll save your backside, but you won't get the golden brown crispy outside of the patties). Add patties; cook 6 minutes on each side or until cooked through and golden brown on both sides. Drain fat from skillet.

3. Combine bar-be-que sauce, remaining cup of water, Worcestershire sauce and pepper; pour evenly over patties. Bring to a boil. Reduce heat to low, add mushrooms, and cover. Cook up to an additional 5 minutes or until sauce is slightly thickened and heated through and mushrooms are tender, but not limp.

courtesy Kraft foods and me!!