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Salisbury Steak with Mushroom Gravy Menu

*Boil 1 pound new potatoes 10 minutes or until tender; drain. Mash with a potato masher. Add 1/3 cup half-and-half, 1 tablespoon butter, 1 tablespoon mixed herbs, and 3/8 teaspoon salt.

**Cook 2 cups frozen green peas. Saute 1 sliced shallt in 1 tablespoon butter and 2 teaspoons olive oil for 3 minutes. Stir in peas and 1/4 teaspoon salt.

Salisbury Steak with Mushroom Gravy

At less than 200 calories per serving, you can feel good about serving this comforting salisbury steak meal to your family. If you're cooking for kids, omit the wine and replace with more beef broth.

Photo by: Photo: John Autry; Styling: Cindy Barr

Ingredients

1/3 cup grated onion, divided
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 pound ground sirloin
Cooking spray

1 tablespoon butter
8 ounces cremini mushrooms, quartered
1/3 cup dry red wine
1 1/4 cups fat-free, lower-sodium beef broth
1 tablespoon all-purpose flour
1 teaspoon red wine vinegar

Preparation

1. Combine 1/4 cup onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties. Heat a skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned.

2. Melt butter in pan. Add mushrooms; sauté 4 minutes. Stir in wine and remaining onion; cook 2 minutes. Combine broth and flour; add to pan, and bring to a boil. Cook 5 minutes or until thick. Add patties and vinegar to pan; cook 2 minutes.

Cooking Light DECEMBER 2010

Herbed Smashed Potatoes*

Buttered Peas with Shallots**

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Salisbury Steak with Mushroom Gravy Menu

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Salisbury Steak with Mushroom Gravy Menu

Salisbury Steak with Mushroom Gravy

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Herbed Smashed Potatoes*

Buttered Peas with Shallots**

Salisbury Steak with Mushroom Gravy Menu

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