Salisbury Steak

Yield: 6 servings (serving size: 1 patty and 1/3 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 43%
  • Fat: 13.1g
  • Saturated fat: 5g
  • Protein: 28.6g
  • Carbohydrate: 10.1g
  • Fiber: 1.5g
  • Cholesterol: 76mg
  • Iron: 3.3mg
  • Sodium: 740mg
  • Calcium: 28mg


  • 1 (0.8-ounce) slice light white bread, torn into large pieces
  • 1 1/2 pounds ground round
  • 2 large egg whites
  • 1/2 cup chopped onion
  • Cooking spray
  • 1 (8-ounce) package presliced mushrooms
  • 1 (10 1/2-ounce) can beef consommé, divided
  • 1 (10 3/4-ounce) can golden mushroom soup
  • 1/2 teaspoon black pepper
  • 2 teaspoons cornstarch


  1. 1. Place bread in a food processor; pulse 10 times or until course crumbs measure 1/3 cup. Combine crumbs, beef, egg, and onion in a bowl. Shape into 6 (1/2-inch-thick) patties.
  2. 2. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add patties; cook 5 minutes on each side or until browned. Transfer patties to a platter, and keep warm.
  3. 3. Add mushrooms to pan; sauté over medium-high heat 2 minutes. Add beef consommé, reserving 1 tablespoon. Add mushroom soup and pepper; stir well to combine. Add patties. Bring mixture to a boil; reduce heat, cover, and simmer 20 minutes.
  4. 4. Combine reserved 1 tablespoon consommé and cornstarch in a small bowl, stirring with a whisk; add to pan. Bring to a boil; cook 1 minute or until thickened.
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