Salisbury Steaks with Mushroom Gravy

I knew blogging seven days in a row would be tuff but I made a promise and since I am sticking to the other promises I made this month I might as well stick with this one as well.

This recipe I pulled straight out of one of my WW cookbooks. I knew it was going to be healthy but I didn't know it was going to be so delicious.

Steak Prep:

1 pound lean ground beef

2 slices whole wheat bread, cubed

1 medium sized onion, chopped

1/2 Teaspoon salt

1/8 Teaspoon pepper

Gravy Prep:

2 Teaspoons of EVOO

1/4 pound of Shitake mushrooms, stems removed and caps sliced

1 Tablespoon of AP flour

1 cup of low sodium beef broth

First combine the beef, cubed bread, onion, salt and pepper in a bowl and mix well. I always use my hands because it was way easier to disperse the ingredients. Divide into four sections and flatten into oval shaped "steaks". Place on your broiler pan and stick them under your broiler on high for 6-8 minutes each side.

While the steaks cook heat your oil in a large non-stick skillet to medium high. Add mushrooms and allow them to soften. Takes about 8 minutes. Coat the mushrooms with the flour and stir mushrooms again. Add the broth and heat to a boil. Continue to stir until the sauce thickens and bubbles.

Once the steaks are done add them to your skillet and let flavors mix for 2-3 minutes uncovered. Plate and eat!

I used the leftover rice from last night as a bed for my steaks. The rice soaked up the sauce and added an extra element to the dinner. We also had a nice green salad with carrots, almond slices, cherry tomatoes, pram and my favorite low fat cilantro dressing from Trader Joe's.

The best part of this dinner is that I made four steaks so we both get leftovers for lunch tomorrow:)