Salisbury Steaks With Mushroom Sauce & Without Cream Soup (Low-Fat)
Recipe: #17977
March 13, 2015
"This is a nice variation of Salisbury Steaks without the common addition of creamed soup. From the American Heart Association cookbook."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (194.3 g)
- Calories 274
- Total Fat - 16.1 g
- Saturated Fat - 5.2 g
- Cholesterol - 75.8 mg
- Sodium - 152.4 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 0.9 g
- Sugars - 1.7 g
- Protein - 23.5 g
- Calcium - 36.5 mg
- Iron - 3.1 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl, combine beef, flour, Worcestershire sauce, onion, and spices; blend gently thoroughly mixing all ingredients. Add milk and mix again.
Step 2
Shape into 8 patties, cover and refrigerate.
Step 3
Meanwhile, place mushrooms in a small bowl. Cover with hot water and soak 20 to 30 minutes; chop and set aside. Strain water through a paper towel into a clean bowl (this will remove any dirt). Save the liquid.
Step 4
Add enough beef broth to saved liquid to make 1 cup. Add red wine and stir well.
Step 5
Place a heavy nonstick skillet over medium-high heat. Add patties and brown them thoroughly on each side. Remove from skillet and drain on paper towels.
Step 6
Pour off any liquid in skillet and return skillet to heat.
Step 7
Add chopped mushrooms, liquids, and carrots to skillet. Bring liquid to a boil and reduce it by a third.
Step 8
Add beef patties, reduce heat and simmer 10 minutes.
Step 9
Sprinkle patties with parsley and serve hot.
Step 10
Serve with baked potatoes and fresh green salad, if desired.
Tips & Variations
No special items needed.
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