Granny’s Salisbury steak

 

Ingredients

1 egg

2 tablespoons fine breadcrumbs

1 small onion, chopped

1 tablespoon of Worcestershire sauce

½ teaspoon of salt

¼ teaspoon ground black pepper

1 lb of medium-lean ground beef

2 teaspoon of vegetable oil

1 ½ cup chopped mushrooms

1 garlic clove, finely chopped

¼ teaspoon thyme or marjoram, dried

1 tablespoon all-purpose flour

1 cup sodium-reduced beef broth

1 tablespoon of tomato paste

Preparation

Whisk the egg in a bowl; stir in the breadcrumbs, half the onion, half the Worcestershire sauce, salt and pepper and the beef. Form 4 small balls.

Heat oil over medium-high heat in a large non-stick skillet; brown the meatballs for about 2 minutes on each side. Place them on a plate and remove the fat from the pan.

Add the remaining onion, mushrooms, garlic and thyme to the pan; cook, stirring, for 2 minutes or until onion is melted.

Flour everything, stir in the rest of the Worcestershire sauce, the beef broth and the tomato paste. Cook, stirring, for 1 minute or until thickened.

Return the meatballs to the pan, reduce heat, cover and simmer, turning once, for 10 minutes or until the center of the meatballs is no longer pink.