Description
A great twist on traditional Salisbury Steak. The “gravy” is great over pasta, rice or mashed potatoes.
Ingredients
- 1 whole Large Egg
- 1 teaspoon Worcestershire Sauce
- ⅔ cups Finely Chopped Onion
- 2 cloves Garlic, Finely Minced
- 1 teaspoon Onion Powder
- ½ teaspoons Garlic Powder
- ½ teaspoons Black Pepper
- ½ cups Seasoned Bread Crumbs
- 2 Tablespoons (heaping) Grated Parmesan Cheese
- 1 pound Lean Ground Beef
- 1 Tablespoon Vegetable Oil
- 1 can (14 1/2 Oz. Size) Diced Tomatoes With Basil, Oregano And Garlic, Undrained
- 1 can (8 Oz. Size) Tomato Sauce
- ½ teaspoons Dried Italian Seasoning
- Chopped Fresh Parsley For Garnish
- Shredded Parmesan Cheese For Garnish
Preparation
For the patties:
Lightly beat the egg in a large bowl. Add the Worcestershire sauce, chopped onion, minced garlic, onion powder, garlic powder, black pepper, breadcrumbs and Parmesan cheese and stir until well mixed. Crumble the ground beef over the egg mixture and mix until everything is well combined.
Shape the beef mixture into 4 patties of equal size. I weigh the mixture on my kitchen scale and divide it. That way I know each patty is about the same size and will all cook evenly.
Heat the oil in a large skillet over medium heat. Add the patties and cook over medium heat for about 3-4 minutes on each side or until browned. Remove the patties to a plate and drain any fat from the pan.
For the sauce:
In a small bowl, combine the un-drained diced tomatoes, tomato sauce and Italian seasoning, stirring until well mixed.
Return the patties to the skillet, pour the sauce over top and bring to a boil over medium heat. Reduce the heat, cover and simmer for 15-20 minutes or until the patties are cooked through and the meat is no longer pink.
Serve the patties topped with sauce, a sprinkling of chopped fresh parsley and shredded Parmesan cheese.
Adapted from Simple and Delicious December/January 2012.
