Salisbury Steak Deluxe
Modified from Country & Taste of Home Magazines
1 can low fat Cream of Mushroom soup, undiluted
1 Tablespoon mustard
2 teaspoon Worcestershire sauce
1 whole egg
¼ cup dry Fat Free crackers (5)
3 Tablespoons finely chopped onion
¼ teaspoon Salt & a dash of pepper
1 pound extra lean ground beef
Fat Free nonstick spray
½ cup water
In a bowl, combine soup, mustard & Worcestershire sauce; blend well and set aside.
In another bowl, lightly beat the egg. Add cracker crumbs, salt & pepper, onion, and 3 Tablespoons of the soup mixture. Add beef and mix well. Shape into 4 patties.
Cook patties in a large skillet sprayed with nonstick spray, turning carefully.
Combine remaining soup mixture with water; pour over cooked patties, and cook, covered on low for 10 to 15 minutes, or until meat is done.
The meat mixture can be used for making meatballs, if desired. Just discard the remaining soup mixture, OR mix with another can of cream of mushroom soup as the sauce for Saucy Meatballs -n- Noodles. We like No-Yolks fat free noodles.
Dinner is ready, so bye for now! ~ Juju
P.S. Tomorrow for lunch? Salisbury Steak Sandwiches!