Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/1505/
Mushroom Salisbury Steak
Yield: Makes 4 serving
Ingredients
| 1 |
lb. |
ground beef
|
|
|
| 1/4 |
cup |
finely chopped onion
|
|
|
| 2 |
tablespoons |
tomato paste
|
|
|
| 2 |
|
medium cloves garlic, minced
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
| 1 |
tablespoon |
salad oil
|
|
|
| 1 |
can |
(10 1/2 ounces) Campbell's Low Sodium Ready to Serve Cream of Mushroom Soup
|
|
|
| 1/2 |
cup |
cut-up yellow summer squash
|
|
|
| 1/3 |
cup |
green pepper strips
|
|
|
| 2 |
tablespoons |
chopped parsley
|
|
|
| 2 |
tablespoons |
pignoli nuts
|
|
|
Directions:
1. In medium bowl, mix well meat, onion, 1 tablespoon tomato paste, 1 clove garlic and 1/8 teaspoon pepper. Shape into 4 oval patties. 2. In 10-inch skillet over medium-high heat, in hot oil, cook patties until browned on both sides. Spoon off fat. 3. Add soup, squash, green pepper and remaining tomato paste, garlic and pepper. Heat tp boiling; reduce heat to low. Cover; simmer 15 minutes or until patties are done and vegetables are tender, stirring occasionally. Add parsley and nuts.
Please note that some ingredients and brands may not be available in every store.
Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/1505/