Salisbury Steak Supreme

Ingredients

• 2 medium red onions, divided
• 1/2 cup soft bread crumbs
• 3/4 teaspoon salt-free seasoning blend
• 1/2 teaspoon pepper
• Dash ground nutmeg
• 1 pound lean ground beef (90% lean)
• 1 teaspoon cornstarch
• 1 teaspoon reduced-sodium beef bouillon granules
• 1/2 cup cold water
• 2 teaspoons butter
• 1-1/2 cups sliced fresh mushrooms

• Directions

• Thinly slice 1-1/2 onions; finely chop remaining onion half. In a large bowl, toss bread crumbs with chopped onion and seasonings. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties.
• Place a lightly oiled large nonstick skillet over medium heat. Add patties; cook 5-6 minutes on each side or until a thermometer reads 160°. Remove from pan. Discard drippings from pan.
• In a small bowl, mix cornstarch, bouillon and water until smooth. In same skillet, heat butter over medium-high heat. Add mushrooms and sliced onions; cook and stir 5-7 minutes or until onions are tender.
• Stir in cornstarch mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Return Salisbury steaks to pan, turning to coat with sauce; heat through.