Herbed Salisbury Mushroom Steaks

 

1

package (8 oz) sliced fresh mushrooms (3 cups)

1

lb extra-lean (at least 90%) ground beef

1/4

cup Progresso® plain bread crumbs

1/4

cup fat-free egg product

1/4

cup fat-free (skim) milk

3/4

teaspoon dried thyme leaves

3

tablespoons ketchup

2

teaspoons canola or soybean oil

1

jar (12 oz) fat-free beef gravy

• 1 Finely chop 1 cup of the mushrooms. In medium bowl, mix chopped mushrooms, beef, bread crumbs, egg product, milk, thyme and 1 tablespoon of the ketchup. Shape mixture into 5 oval patties, 1/2 inch thick.
• 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Add patties; cook about 5 minutes, turning once, until browned.
• 3 Add remaining sliced mushrooms, 2 tablespoons ketchup and the gravy. Heat to boiling; reduce heat to low. Cover; cook 5 to 10 minutes or until meat thermometer inserted in center of patties reads 160ºF and patties are no longer pink in center.