"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tex-Mex Salisbury Steak Recipe

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This recipe for Tex-Mex Salisbury Steak, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground round
1/2 lb. hot or mild ground pork sausage
1 small onion, chopped
1 large egg
1/2 c. fine, dry breadcrumbs
1/4 c. mild salsa
2 T. taco seasoning mix
2 T. chopped fresh cilantro, divided
1 (2.64 oz.) package country-style gravy mix
1 (14 1/2 oz.) can reduced-sodium beef broth
1 (10-oz) can diced tomatoes with green chiles (undrained)

Directions:
Directions:
Combine first 7 ingredients and 1 T. cilantro. Shape mixture into 6 patties. Heat a lightly greased large nonstick skillet over medium-high heat. Add patties; reduce heat to low, cover and cook 8-10 minutes per side until center is no longer pink. Remove from skillet. Wipe pan clean. Whisk together gravy mix, broth, tomatoes and 1 T. cilantro. Cook over medium heat 1 minute or until thickened. Return patties to skillet and cook until thoroughly heated.

 

 

 

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