Rating: 4 stars
48 Ratings
  • 1 star values: 2
  • 2 star values: 5
  • 3 star values: 6
  • 4 star values: 15
  • 5 star values: 20

Superfast, juicy Salisbury Steak makes for an ideal dinner tonight and a super filling lunch tomorrow. Here, we used a blend of ground beef and ground turkey in the patties for a lighter bite. The ground turkey breast brings the total fat down while the ground round adds moistness and flavor. Serve this quick and easy dish to your family with a side of roasted vegetables, such as potatoes and carrots, and creamy mashed potatoes for all around smiles.  

Tamar Haspel
Recipe by Cooking Light January 2001

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
7 mins
cook:
19 mins
total:
26 mins
Yield:
6 servings (serving size: 1 patty and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

The patties from this dish will freeze well and also be the perfect leftover meal throughout the week. Use the leftover patties on top of pasta, soup, burgers, etc. Serve with green beans, broccoli, or cheddar cauliflower mashed potatoes for the perfect dinner. 

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