Salisbury steak is a fake in the world of steaks, which unlike premium beef cuts can afford almost each. Despite its status as a fake steak, Salisbury steak very tasty, rich and served with a delicious gravy. BUT it is made from ground beef, which is formed into a steak, fried and then stewed in gravy. Perfect flavoring mushrooms will be an addition to beef. Based on them, the sauce is prepared according to this recipe. Serve egg steak with Salisbury noodles or any other side dish to your taste. The nutritional value of one servings: (4 total) Calories 352, total fat 21 g, saturated fat g., proteins 27 g., carbohydrates 11 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 35 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr ground beef
- 1 large egg, slightly beaten
- 1/4 onion, finely chopped (about 1/3 tbsp.)
- 7 thin salted crackers, crushed (about 1/4 tbsp.)
- 1 tsp chopped fresh sage
- 3 tbsp. l (45 gr.) Butter
- 220 gr assorted chopped mushrooms
- 2 tsp Worcester sauce
- 3 tbsp. l flour
- 1-2 tbsp. l chopped parsley
- Egg noodles in butter, served (optional)
Recipes with similar ingredients: ground beef, eggs, crackers, sauce Worcestershire, mushrooms, parsley, sage
Recipe preparation:
- In a large bowl, gently mix the minced meat, egg, onion, crushed crackers, sage, 0.5 tsp. salt and a little ground black pepper. Divide into 4 equal parts and form oval cutlets about 1 cm thick.
- In a large frying pan over medium heat, heat 1 tbsp. l (15 gr.) Butter. Fry the patties for about 4 minutes with each side. Put on a plate.
- Add 1 tbsp to the pan. l (15 gr.) Butter and fry the mushrooms until they are lightly browned, for about 2 minutes. Stir in Worcester sauce, salt and pepper to taste, scraping from the bottom pans sticking pieces. Sprinkle with flour and mix, then stir 2.5 tbsp. hot water and simmer until the sauce begins thicken, about 2 minutes. Add the remaining 1 tbsp. l (15 gr.) butter and mix.
- Return the cutlets and the juices released from them from the plate back to to the pan. Cook until the sauce thickens and cutlets fried, about 2 minutes. Sprinkle with parsley, salt and pepper. Serve with noodles if desired.
