Wednesday, November 16, 2011

Salisbury Steak with Creamy Mushroom Sauce

1-1/2 lb. lean ground beef
1 pkg.(6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
1 onion, finely chopped, divided
2 tsp. oil, divided
1 pkg.(8 oz.) sliced fresh mushrooms
1 can(14.5 oz.) fat-free reduced-sodium beef broth
1/4 cup PHILADELPHIA Original Cooking Creme

Mix meat, stuffing mix, water and 1/3 cup onions until well blended. Shape into 6 (1/2-inch-thick) patties. Heat 1 tsp. oil in large nonstick skillet on medium heat. Add patties; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm. Add remaining oil, onions and mushrooms to skillet; cook 3 to 5 min. or until vegetables are tender, stirring frequently. Add broth to skillet. Bring to simmer. Add meat patties; cover. Simmer on medium-low heat 13 to 15 min. or until done (160ºF), turning occasionally. Transfer burgers to serving plate, reserving drippings in pan; cover burgers to keep warm. Add cooking creme to drippings in skillet; cook and stir on low heat 2 min. or until sauce is well blended. Spoon over burgers.

**I served with Caesar salad and mashed potatoes Pin It

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