Salisbury Steak with Mushroom Gravy

Salisbury Steak:
1 pound / 454 g Extra-Lean Ground Beef
1/3 Cup / 80 mL Dry Bread Crumbs
1/3 Cup / 80 mL Skim Milk
1 Egg White
1 Tbsp. / 15 mL (rehydrated in 1 Tbsp. / 15 mL water) Watkins Onion Flakes
1-1/2 teas. / 7.5 mL Watkins Meat Magic
1-1/2 teas. / 7.5 mL Watkins Beef Soup Base
1/8 teas. / 0.6 mL Watkins Black Pepper
Watkins Cooking Spray

Mushroom Gravy:
2 Cups / 500 mL Water
2 Tbsp. / 30 mL Watkins Beef Soup Base
2 Tbsp. / 30 mL Red Wine Vinegar
2-1/2 Tbsp. / 40 mL Cornstarch
1/2 teas. / 2.5 mL Watkins Thyme
1/8 teas. / 0.6 mL Watkins Black Pepper
1 Can (4 oz. / 113 g) Sliced Mushrooms

Salisbury Steak:
Combine all ingredients; mix gently. Shape into 6 oval patties, about 3/4-inch / 2-cm thick. Spray skillet with Watkins Cooking Spray. Heat over medium heat until hot. Add patties; cook 3 minutes per side or until browned. Remove patties from skillet; set aside. Drain skillet, if necessary.

Mushroom Gravy:
Combine all ingredients except mushrooms, and pour into same skillet. Cook over low heat until mixture boils and thickens, stirring constantly. Stir in mushrooms. Return patties to skillet. Cover and simmer about 15 minutes or until thoroughly cooked through. Serve with mashed potatoes or over cooked noodles. Makes 6 servings.

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