INGREDIENTS
1
pound 95% lean ground beef
3/4
teaspoon garlic salt or seasoned salt
1/4
teaspoon black pepper
2
tablespoons butter or margarine
1
package (8 ounces) sliced mushrooms
2
tablespoons sweet vermouth or ruby port wine
1
jar (12 ounces)
or 1 can (10-1/2 ounces) beef gravy
PREPARATION:
- Heat large, heavy nonstick skillet over medium-high heat 3 minutes or until hot.* Meanwhile, combine beef, garlic salt and pepper in medium bowl; mix well. Shape mixture into 4 (1/4-inch-thick) oval patties.
*If pan is not heavy, use medium heat.
- Place patties in skillet; cook 3 minutes per side or until browned. Transfer to plate. Pour off drippings.
- Melt butter in same skillet; add mushrooms. Cook and stir 2 minutes. Add vermouth; cook 1 minute. Add gravy; mix well.
- Return patties to skillet; simmer, uncovered, over medium heat 2 minutes for medium or until of desired doneness, turning meat and stirring sauce.
Note
For a special touch, sprinkle the cooked steaks with chopped fresh parsley or chives.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
Serving Size:
4 ounces steak and about 1/2 cup sauce
Sodium
771 mg
Protein
26 g
Fiber
1 g
Carbohydrate
7 g
Cholesterol
89 mg
Saturated Fat
10 g
Total Fat
23 g
Calories from Fat
59 %
Calories
346
DIETARY EXCHANGE:
Fat
3
Meat
3
Vegetable
1
