Superfast Salisbury Steak

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.

Yield: 6 servings (serving size: 1 patty and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 25%
  • Fat: 5.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 27.4g
  • Carbohydrate: 10g
  • Fiber: 0.9g
  • Cholesterol: 64mg
  • Iron: 2.4mg
  • Sodium: 621mg
  • Calcium: 38mg

Ingredients

  • 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)

Preparation

  1. 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).
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