The salisbury steak is basically like a personal meatloaf patty, and it comes with mushroom gravy that I serve along with some mashed potatoes and a vegetable. Yum.
It has been a while since I have made this because I don’t think my kids were very receptive to it when I made it the last time. When I made this batch, they loved it. My meat hater was very skeptical at the word “steak” in the name, but she took one bite and declared that it was “delicious!” My youngest was very enthusiastic about supper and went back for seconds of everything. (I left the mushroom gravy off of their servings–that would have changed everything.) My parents are visiting right now, and they loved it as well. Supper was a rousing success with everyone.
Skinny Salisbury Steak
*If you don’t like mushrooms, leave them out. My kids love the steak served without any extra gravy.
For the steak
- 1 and /2 teaspoons oil
- 3/4 cup onions, minced (half of this will go into the patties and half will go into the gravy)
- 1 pound (93%) lean ground beef (my package was slightly more than a pound)
- 1 pound (93%) lean ground turkey (the turkey I bought was 1.25 pounds)
- 1/2 cup dry breadcrumbs
- 1 large egg
- 1 large egg white
- 1/4 cup beef broth
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
For the gravy
- 8 ounces sliced mushrooms
- 1 and 3/4 cup beef broth
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 teaspoon red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon mustard powder (If you have an allergy or don’t have this on hand, I don’t think it will make a big difference to leave it out.)
- 1/4 cup water
- In a large deep skillet, cook the minced onions with the oil on medium heat for about 5 minutes until softened. Set aside and turn off the skillet while you make the steaks.
- In a large bowl, thoroughly combine half of the cooked onions with the ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt, and black pepper. (I find it easiest to use my hands to get everything thoroughly mixed.)
- Shape the meat mixture into 9 oval patties about 3/4 inches thick. (Tip: I use my scale to weigh the total amount of meat, divide by 9, and then weigh the meat to get evenly sized patties. My patties were about 5 ounces each this time.) If you prefer smaller portions, you can make more patties.
- Reheat the large skillet over medium heat and brown both sides of the patties. (If you can’t fit them all in your pan at once, do them in batches.) Once browned, set the patties aside on a plate.
- Prepare the gravy: In a small bowl, blend gravy ingredients until smooth. Set aside.
- Add sliced mushrooms to the skillet, season with salt and pepper to taste, and saute for 2-3 minutes. Return patties to the skillet with the mushrooms. Pour the gravy over the meat and mushrooms in the skillet.
- Cover and cook on low heat for 20 minutes, stirring and turning occasionally. Tastes fabulous served with mashed potatoes and a vegetable.