Salisbury Steak


4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 144.8
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 397.1 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 15.8 g

View full nutritional breakdown of Salisbury Steak calories by ingredient


Introduction

Yummy, made healthier with ground turkey Yummy, made healthier with ground turkey
Number of Servings: 12

Ingredients

    2 lbs lean ground turkey
    1/2 green bell pepper, diced
    1/2 red bell pepper, diced
    1 medium white onion, diced
    4 cloves garlic, crushed
    8 white mushrooms, sliced
    3 packets mushroom gravy mix

Directions

Combine ground turkey, red & green bell pepper, onion, and garlic in large bowl. Mix well. Make 12 patties with mixture, place in pan on medium, flipping over every few minutes to ensure doneness.
Place all mushrooms on top of meat, covering completely, then place on low. Meanwhile, mix mushroom gravy mix in a large bowl according to package directions. Place mixture in pan with meat, place on medium-high.
Once mixture begins to boil, stir & place on low 10 minutes. Serve with brown rice or mashed potatoes.


Number of Servings: 12

Recipe submitted by SparkPeople user GIRLYMCSPARKLES.

Member Ratings For This Recipe


  • no profile photo

    Good
    1 of 1 people found this review helpful
    Try using Ground beef with 4% fat. Per serving it is 18 calories less than turkey, half the fat, and many times the flavor. - 9/3/11


  • no profile photo


    12 Servings - 8/5/13


  • no profile photo

    Incredible!
    YUM! This recipe was amazing! - 3/1/11


  • no profile photo

    Incredible!
    Love Love Love it! Only instead of gravy,cuz I'm watching carbs, I put just a smidgen of parmesan cheese on top. Oh my! And you can make more of these and freeze so when you are in a hurry just pop them in a pan and put fresh mushrooms on and Oh my! - 2/19/11


  • no profile photo

    Incredible!
    Everybody loves this. It's very good - 2/18/10