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Salisbury Steak

beef - ground

6 ounces extra-lean ground beef
1 slice whole wheat bread; crumbled
2/3 cup beef stock
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 salt; to taste
1 freshly ground pepper; to taste
1 teaspoon vegetable oil
2 small zucchini; cut in 1/2-inch pieces
2 large stalks celery; cut in 1/2-inch
1 small onion; thinly sliced
1/2 cup tomato sauce
2 teaspoons cornstarch
1/4 teaspoon (each) oregano and basil

In small bowl, combine ground beef, bread, 2 tablespoons of the stock, Worcestershire sauce, mustard, and salt and pepper to taste. Mix well and shape into 2 large patties. In nonstick skillet, heat oil. Add meat patties and cook over medium high heat, turning once, until well browned on both sides. Transfer to platter and set aside. In same skillet, cook zucchini, celery and onion over medium heat for 2 minutes. Combine remaining stock, tomato sauce, cornstarch, oregano and basil; pour over vegetables and cook, stirring, for 2 minutes or until liquid is simmering. Reduce heat to medium-low, return meat to pan and cook for 13 minutes longer or until celery is tender-crisp.

Contributor: Canadian Living - May, 1986

Yield: 2 servings

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