A lightened up version of a comfort food favorite! Lean meat is mixed with sauteed onions and breadcrumbs, shaped into patties, and browned before simmering in a smooth, flavorful, and mushroom stocked gravy that uses NO cream soups!
Along with boots, driving with the windows open, and the changing leaves, I also LOVE fall food. Some meals just seemed way too heavy for summer but now they feel perfect! Soup, chili, and all things comfort food.
Heavy comfort food doesn't have to mean high calories; this version is around 250 calories a serving! And - perhaps more importantly - it's weeknight friendly.
Salisbury Steak with Mushroom Gravy
2 teaspoons olive oil
1 medium onion, minced
1 pound 93% ground beef
1 pound 93% ground turkey
1/2 cup breadcrumbs
1 large egg
1 large egg white
2 cups beef broth
1/4 teaspoon salt
1/8 teaspoon ground pepper
salt and pepper, to taste
16 ounce package sliced mushrooms
2 tablespoons flour
2 tablespoons tomato paste
1 teaspoon red wine vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon mustard powder
1/4 cup water
In a large skillet over medium heat, heat the oil and saute the onions until they are soft and golden brown, about 5 minutes. Remove from pan and divide in half.
In a large mixing bowl, combine the ground beef, ground turkey, breadcrumbs, egg, egg white, 1/4 cup beef broth, salt, black pepper, and half of the sauteed onions. Mix well and divide into 8 oval shaped patties.
Heat the skillet to medium-high heat and brown the patties on both sides. Remove and transfer to a plate.
Add the mushrooms to the skillet, season with salt and pepper, and saute 2-3 minutes. Put the patties back into the skillet.
In a small bowl, whisk together the flour and remaining beef broth until smooth. Whisk in the remaining onions, tomato paste, vinegar, Worcestershire sauce, and mustard powder. Pour over the meat and mushrooms in the skillet.
Cover and cook on low heat for 20 minutes, stirring occasionally. Serve over mashed potatoes.
Source: slightly adapted from SkinnyTaste