Superfast Salisbury Steak

Superfast Salisbury Steak Recipe

Randy Mayor; Jan Gautro

We used a blend of two kinds of ground meats for the patties. The turkey breast brings the total fat down while the ground round adds moistness and flavor. Serve with roasted vegetables, such as potatoes and carrots.


6 servings (serving size: 1 patty and 2 tablespoons sauce)

Recipe from

Cooking Light

Recipe Time

Prep: 7 Minutes
Cook: 19 Minutes

Nutritional Information

Calories 210
Caloriesfromfat 25 %
Fat 5.9 g
Satfat 2 g
Monofat 1.9 g
Polyfat 0.8 g
Protein 27.4 g
Carbohydrate 10 g
Fiber 0.9 g
Cholesterol 64 mg
Iron 2.4 mg
Sodium 621 mg
Calcium 38 mg


3/4 pound ground turkey breast
3/4 pound ground round
1/3 cup dry breadcrumbs
2 large egg whites
Cooking spray
3/4 cup water
3 tablespoons tomato paste
2 tablespoons Madeira wine or dry sherry
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 (10 1/2-ounce) can condensed French onion soup (such as Campbell's)


Combine first 4 ingredients. Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 6 minutes or until browned, turning after 3 minutes. Remove patties from pan; keep warm. Stir in water and remaining ingredients. Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).

Tamar Haspel,

Cooking Light

January 2001
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