It’s hard not to imagine a TV dinners when you think of Salisbury Steak, originally a poor man’s beef dish made with ground beef and fillers, shaped to resemble a real steak back in the great depression when steak was a luxury.
I recently was asked to create a lightened up Salisbury Steak, and I was excited to play around with this! For my skinny version, I combined turkey and lean beef to keep it light yet still maintain a beefy flavor. The addition of mushrooms to the gravy completes the dish sneaking in vegetables and giving this a wonderful flavor.
My family loved this, from my picky teen, toddler and husband. I’m sure yours will too!!
Skinny Salisbury Steak with Mushroom Gravy Skinnytaste.com
Servings: 8 • Size: 1 patty w/ mushroom gravy • Points +: 6 pts • Smart Points: 5
Calories: 247.5 • Fat: 11 g • Protein: 27 g • Carb: 10.5 g • Fiber: 1 g • Sugar: 2.5 g
Sodium: 357.5 mg (without salt)
1 1/2 tsp oil
3/4 cup onions, minced
1 lbs 93% lean ground beef
1 lb 93% lean ground turkey
1/2 cup dry breadcrumbs
1 large egg
1 large egg white
2 cups beef broth
1/4 tsp salt
1/8 tsp ground black pepper, to taste
8 oz sliced mushrooms
2 tbsp all-purpose flour
2 tbsp tomato paste
1 tsp red wine vinegar
2 tsp Worcestershire sauce, to taste
1/2 tsp mustard powder
1/4 cup water
chopped parsley for garnish (optional)
Sauté onions in oil over medium heat until golden brown, about 5 minutes.
In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper.
Shape into 8 oval patties.
In a large deep skillet over medium-high heat, brown both sides of patties. Set aside on a dish.
Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
Return patties to the skillet with the mushrooms.
In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder.