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.
Jimmie @ Onceamonthmom.com
- 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)
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.
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
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