Vegetarian Salisbury Steak

Cedar Lake makes excellent dry patty mixes in chicken and beef flavors. They are great served simply as burgers or loaves, but they can be decked out to the hilt as in this Salisbury Steak recipe:

Serves 6.

Ingredients:

Salisbury Steak:

• 1-4.5 oz can Cedar Lakes beef patty mix
• 1 c boiling water
• 1 tsp Kitchen Bouquet browning and seasoning sauce
• 1 tsp vegetarian Worcestershire sauce
• 4 Tbsp crushed buttery round cracker crumbs
• 2 Tbsp finely chopped onion
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/2 tsp mustard powder
• 1/2 tsp paprika
• 1 Tbsp ketchup
• 1 tsp rubbed sage
• 1 Tbsp butter
• 1 Tbsp canola oil

Gravy:

• 2 Tbsp butter
• 8 oz can mushroom pieces and stems, drained reserving liquid
• 1 small onion, sliced thinly
• 1 clove garlic
• 2 Tbsp all-purpose flour
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp paprika
• low fat milk to equal 2 1/2 cups with reserved mushroom liquid
• 1 tsp Kitchen Bouquet browning and seasoning sauce
• parsley for garnish

Directions:

Salisbury Steak:

1. In medium, heatproof bowl, stir beef patty mix, boiling water, Kitchen Bouquet, and Worcestershire sauce until thoroughly blended; Let stand 15 minutes.
2. Preheat oven to 350 degrees F.
3. To the softened patty mix, add cracker crumbs, onion, pepper, egg, mustard, paprika, ketchup and sage. Blend thoroughly.
4. Form into 6 oval, 1-inch thick steaks. In large skillet, heat butter and oil over medium low. Brown the steaks lightly for about 1-2 minutes per side.
5. Place the steaks on a small oiled baking sheet and bake 20 minutes. Remove the steaks from the oven, place on a serving platter, and keep warm.

Gravy:

1. In the same skillet used for the steaks, melt the butter. When bubbly, add the mushrooms and onions, and sauté for about 4-5 minutes.
2. Add garlic and saute another minute. Add the flour, salt, pepper and paprika and blend thoroughly.
3. With a wire whisk, stir in the mushroom liquid/milk mixture and the Kitchen Bouquet and continue to whisk the mixture until it thickens.
4. Pour over the steaks and garnish with parsley. Serve hot with rice, green beans or potatoes.