Salibsury Steak with Gememlli

Salibsury Steak with Gememlli

Taste of Home (can you tell I love that magazine!)

1 egg

1/2 c soft bread crumbs

1 t italian seasoning

1/2 t pepper

1/2 t minced garlic

1 lbs. ground beef

1 T olive oil

1 c sliced fresh mushrooms

2 T all-purpose flour

1 c chicken brith

1 T ktechup

1 t worchestershire sauce

Hot cooked gemelli or spriral pasta

1 In a large bowl, combine egg, bread crumbs, italian seasong, pepper and garlic.  Crumble beef over mixture and mix well.  Shape into four patties.

2 In a large skillet, cook patties in oil over medium-high heat for 5-7 minutes on each side or until meat is no longer pink.  Remove and keep warm.

3 Drain, reserving 2 T drippings.  Saute mushrooms in drippings until tender.  Stir in flour until blended. Gradually stir in the broth, ketchup and worchestershire sauce.  Bring to a boil; cook and stir for 2 minutes or until thickened.

4 Return patties to the skiller.  Bring to a boil.  Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.  Serve with butter gemelli.

** Some adjustments I made: Instead of 4 meat patties, I made 6 because I don't like such huge mounds of meat.  Also, I am a sauce lover so I tripled the sauce and doubled the mushrooms.  Overall the recipe was yummy, and I would definitely make it again