Skinny Salisbury Steak
by Katie Ruffner
serves: 8
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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 |
| Ingredients: |
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1.50 tsp |
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cooking oil |
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3/4 cup |
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onions, minced |
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1 lb |
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93% lean ground beef |
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1 lb |
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ground turkey |
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1/2 cup |
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breadcrumbs |
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1 |
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egg |
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1 |
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egg white |
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2 cups |
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beef broth |
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1/4 tsp |
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salt |
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1/8 tsp |
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ground black pepper |
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8 oz |
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sliced mushrooms |
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2 Tbsp |
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flour |
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2 Tbsp |
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tomato paste |
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1 tsp |
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red wine vinegar |
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2 tsp |
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worcestershire sauce |
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1/2 tsp |
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mustard powder |
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1/4 cup |
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water |
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chopped parsley (garnish) |
| Directions: |
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Directions:
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. Pour over meat and mushrooms in skillet.Cover and cook on low heat for 20 minutes, stirring occasionally. Enjoy!
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