Salisbury Steak

¹⁄2 cup Margarine, trans-fat free

1 cup + 2 Tbsp flour, regular or whole wheat

4 oz 1 cup Mushrooms, fresh, diced

8 oz OR 1 cup Tomatoes, crushed, canned

2 tsp Onion powder

2¹⁄2 tsp Black or white pepper, ground

1 Tbsp Salt

2 qt ¹⁄2 cup Beef or Chicken stock, low-sodium

2 Tbs Dijon mustard

4 lb 12 oz Ground turkey and  3 lb 4 oz Ground beef OR 8 lb Ground beef

1¹⁄3 cups Oats, rolled, dry

8 oz 1 cup Egg whites (or 5 large eggs)

1 cup Beef broth

¹⁄4 cup Instant nonfat dry milk 

2¹⁄4 cups 1 Tbsp Onions, fresh, chopped

¹⁄4 cup Parsley, dried

Make Gravy: Melt margarine in a large stock pot. Add flour. Cook uncovered over medium heat for 8–10 minutes. Stir frequently until golden brown.  Add mushrooms, tomatoes, onion powder, ¹⁄2 tsp pepper, and ¹⁄2 tsp salt. Cook for 2 minutes.   

Slowly add stock, and bring to a boil. Reduce heat to medium. Add Dijon mustard, stirring constantly until thickened. Set aside. 

Pour remaining salt, remaining pepper, ground turkey, ground beef, oats, egg whites, beef broth, dry milk, onions, and parsley into a bowl and mix thoroughly by hand {or mixer (batch as needed). using a paddle attachment and  mix on low speed for 4 minutes DO NOT OVERMIX.} 

Using a ¹⁄4 cup + 3 Tbsp (about 4 oz) meat patties onto a sheet pan (18" x 26" x 1"). Flatten 25 meat patties into oval patties in each pan. You will need to use 2 pans. 

Bake: Conventional oven: 350 °F for 25–30 minutes. 

Transfer steaks to a steam table pan (12" x 20" x 2¹⁄2"). You will need to use 2 pans. Pour 1 qt (about 1 lb 11 oz) gravy over each pan.

Make 25 servings. Each serving: 2 steaks