Salisbury Mushroom Steaks


1 package (8 oz) sliced fresh mushrooms (3 cups)
1 pound ground round
¼ cup plain bread crumbs
¼ cup fat-free egg product
¼ cup skim milk
¾ teaspoon dried thyme leaves
3tablespoons ketchup
2teaspoons canola oil
1jar (12 ounce) fat-free beef gravy

  1.  Finely chop 1 cup of the mushrooms. In medium bowl, mix chopped mushrooms, beef, bread crumbs, egg product, milk, thyme and 1 tablespoon of the ketchup. Shape mixture into 5 oval patties, 1/2 inch thick.
  2. In 12-inch nonstick skillet, heat oil over medium-high heat. Add patties; cook about 5 minutes, turning once, until browned.
  3. Add remaining sliced mushrooms, 2 tablespoons ketchup and the gravy. Heat to boiling; reduce heat to low. Cover; cook 5 to 10 minutes or until meat thermometer inserted in center of patties reads 160 degrees  and patties are no longer pink in center.
5 Servings – 230 Calories per Serving

Cooking With Crevolyn
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