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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 244.3
  • Total Fat: 15.6 g
  • Cholesterol: 93.6 mg
  • Sodium: 347.9 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 15.5 g

View full nutritional breakdown of Salisbury Steak calories by ingredient
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Salisbury Steak

Submitted by: RUBYTWOSDAY

Introduction

This recipe has been adapted from a recipe submitted by Spark People member RANDIMIRRAE. Substituted ground beef for her ground turkey. This recipe has been adapted from a recipe submitted by Spark People member RANDIMIRRAE. Substituted ground beef for her ground turkey.
Number of Servings: 6

Ingredients

    Ground beef, lean, 12 oz (remove)
    Onions, raw, 1 medium (2-1/2" dia) (remove)
    Bread crumbs, dry, grated, seasoned, .25 cup (remove)
    Egg, fresh, 1 large (remove)
    Mushrooms, fresh, 1 cup, pieces or slices (remove)
    Lea & Perrins, Worcestershire Sauce, 2 tsp (remove)
    Beef broth, bouillon, consomme, .75 cup (remove)
    Ocean Spray Light Fruit Juice Drinks (cranberry, grapefruit, raspberry, grape, etc), .5 cup (remove)
    Poultry seasoning, 1 tbsp (remove)
    *Onion powder, 1 tbsp (remove)
    Salt, 1 dash (remove)
    Pepper, black, 1 dash (remove)

Directions

In a nonstick cooking pan that has been sprayed with veggie spray, sweat minced onion, mushroom stems, and 1 dash of salt until translucent. Set aside to cool.

In a large bowl, mix ground beef, cooled veggies, bread crumbs, 2 egg whites, 1 tablespoon Worcestershire sauce, 1 tablespoon onion powder, 2 tablespoons ground sage, 2 teaspoons kosher salt, and freshly cracked black pepper until thoroughly mixed (as you would a meatloaf). Divide the meat into 6 patties. Preheat a seasoned cast iron skillet (this gives the best results, a rich beefy flavor), brush on 1 teaspoon of olive oil. Brown meat on both sides. Finish in the oven at 400 degrees for 20 to 30 minutes until no longer pink in the center.
In the meantime, sautee a pound of sliced mushrooms in nonstick skillet with cooking spray, until tender.

Once the meat is done, take it out of the pan and scrape the bits of caramelized meat out of the bottom of the pan with a spoon. Add the sage leaves, wine and the beef broth, and bring to a boil. Let the sauce reduce by half. Remove from the heat, take out the sage leaves, and pour sauce over steak. Serve along with sauteed mushrooms, mashed potatoes and a fresh green salad


Number of Servings: 6

Number of Servings: 6

Recipe submitted by SparkPeople user RUBYTWOSDAY.






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