I’ve had this recipe for a while but kept forgetting to take a photo. But, finally I did and now I can share it with you.
A few months ago Jim and I went over a friend’s house for dinner. He made Salisbury steak in a crockpot. My last memories of Salisbury steak were from the high school cafeteria so my expectations, sorry to say, were low. They shouldn’t have been. It was a delicious comfort food meal, the kind where seconds are a given.
Weeks later I’m browsing through a new (to me) blog, Skinny Taste. What do I see? A “skinny” recipe for Salisbury with mushroom gravy! I can have my comfort with less guilt on the side.
I made it that weekend with Skinny Garlic Mashed Potatoes, another yummy Skinny recipe. Last weekend I made it with my Cheesy Broccoli Potato Mash and Zucchini al Pesto. With a yummy glass (or two) of red wine on the side, I was in heaven. You will be too.
Skinny Salisbury Steak with Mushroom Gravy
You’ll need a large deep skillet with lid, large bowl, small bowl and whisk.
- 1-1/2 teaspoon canola oil
- 3/4 cup onions, minced
- 2 cloves garlic, minced
- 1 pound lean ground beef (take meat out of the refrigerator ahead of time or you’ll freeze your hands)
- 1 pound lean ground turkey
- 1/2 cup dry breadcrumbs
- 1 large egg
- 1 large egg white
- 2 cups beef broth
- 1/2 teaspoon dried thyme, or 1-1/2 teaspoons fresh thyme
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper, to taste
- 8 ounces sliced mushrooms
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 teaspoon red wine vinegar
- 2 teaspoons Worcestershire sauce, to taste
- 1/2 teaspoon mustard powder
- 1/4 cup water
- Chopped parsley for garnish, optional
In a skillet, sauté onions and garlic in oil over medium heat until golden brown, about 5 minutes.
In a large bowl, combine half of the sautéed onions, beef, turkey, breadcrumbs, egg, egg white, 1/4 cup of the beef broth, thyme, salt and pepper. Shape into 8 oval patties.
In a 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, whisk flour and remaining 1-3/4 cup broth until smooth. Mix in remaining sautéed onions, tomato paste, vinegar, Worcestershire sauce, mustard powder and water. Pour over meat and mushrooms in skillet.
Cover and cook on low heat for 20 minutes, stirring occasionally. It’s best when served over mashed potatoes.
Original recipe: Skinny Salisbury Steak with Mushroom Gravy