Healthier Salisbury Steaks
If “Salisbury steak” brings to mind an image of a frozen microwave dinner served with gelatinous gravy and bland macaroni and cheese, have no fear…these diet-friendly Salisbury steaks are a far cry from a frozen meal! My grandmother used to make something like this whenever I’d come to visit her, and although I’ve never perfected the recipe to be just like hers, these are becoming a dinner staple in our house. Serve over mashed potatoes or rice.
Salisbury Steaks
Author/Source:
Jimmie @ Onceamonthmom.com
Ingredients:
- 1 1/2 lb extra-lean ground beef
- 1 packet dry Lipton beefy onion soup mix
- 1/4 cup skim milk
- 1/4 cup Italian-seasoned breadcrumbs
- 10 oz low-fat cream of “anything” soup (we normally use cream of celery, but cream of mushroom also works well) – you could even make your own!
- 1 cup low-sodium beef broth
- 8 oz sliced mushrooms (optional, but recommended)
Directions:
Mix ground beef, dry soup mix, milk, and breadcrumbs, then form into patties. Cook patties in a skillet over medium heat for approximately 5 minutes on each side. Mix together broth, cream soup, and mushrooms, then pour over patties. Reduce heat, then simmer for 30 minutes.
Freezing Directions:
Prepare as directed, then cool completely. Pour skillet ingredients into a 13×9 foil pan; wrap, label, and freeze. To serve, heat foil-covered pan in a 350°F oven for 40-50 minutes or until heated through.
Nutritional Information (1 patty + sauce): 204 calories; 5.8 g fat; 10.5 g carbs; 0.6 g fiber; 27.2 g protein; 5 WW Points Plus
Servings: 6
This Post will be linked at:
- No Whine Wednesdays at Food on the Table
- What’s on the Menu Wednesday at Dining with Debbie
- Recipes I Can’t Wait to Try at At Home with Haley
- What’s On Your Plate at Good Cheap Eats
- What’s Cooking Wednesday at Turning the Clock Back
another variation on this is to make your patties, do not drain, keep cooking them and add your soup mix, flour to make a rue, and then add water, whisk together. I like to add mushrooms too and keep cooking/add water until your gravy is the consistancy you like. The beef fat/juice will make the gravy!