Salisbury Steaks With Mushroom Sauce & Without Cream Soup (Low-Fat)

Prep Time
Cook Time
Ready In

"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


  • 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.

1 Reviews


these were so enjoyable, everyone loved it and directions were perfect


review by:
(17 May 2015)