Salisbury Steak With Mushroom Gravy – Hold the Guilt!

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I hope everyone had a fantastic weekend. Mine was busy as usual, but it was mostly spent at home sorting and organizing. When we moved into our new place, it was a little last-minute so we didn’t have time to sort through what we did and didn’t want. And then, after we moved it all in, I was too annoyed with the clutter to worry about it. I pretty much just put stuff in their respective places and ignored the sorting part.

Well, I finally sorted through a lot of stuff. Tossed out some things that we didn’t need and couldn’t be sold. Demoted some items to the garage for our further garage sale. Hung up pictures that had been stashed and forgotten. Sorted through baby clothes that no longer fit the kiddo, and got those into storage bins for further babies. Laundry. Lots of laundry. That was the easy part though.

Either way, my house is clean and fairly organized. Now I can focus on finding the right furniture to hold what we have, and that’s the fun part! We needed a comfort meal after all that work though. This Dude was out-of-town, so it was just me and chickadee. I wanted to have fun with an old-fashioned meal, but didn’t want the meal to have fun with my waist-line, if you know what I mean.

I always keep issues of magazines that I love in my kitchen, and I happened to have an old issue of Cooking Light from June of last year. The cover image struck my eye, but when I was flipping to find the recipe, I found the one I’m going to share with you.

Salisbury Steak with Mushroom Gravy, a side of simple smashed red potatoes and a healthy helping of roasted asparagus. All for under 400 calories. All real ingredients, no fake stuff or canned soups. Excellent! Finally, a comfort food I can keep around for the colder months, and not feel guilty about feeding my family!

While I chose to make this as the recipe was written, using ground beef, I see no reason ground turkey wouldn’t taste just as good. Swap out chicken broth for the beef broth, and it should taste just fine!

To make the asparagus, just pre heat an oven to 450˚, toss about a pound of asparagus with a couple of tablespoons of olive oil, salt and pepper. Roast until fork tender, about 15 minutes.

For the potatoes, boil red potatoes for about 10 minutes or until fork tender. Leaving the skins on is fine. Drain. Mash with a potato masher and add in 1/3 cup low-fat milk (1 or 2 percent, or non-fat), 1 tablespoon butter, and a pinch of salt. Add in fresh herbs for a flavor boost! I topped mine with a pinch of cheddar which probably upped the fat count, but I couldn’t resist.

Hope you enjoy this quick and tasty take on Salisbury Steak!

Salisbury Steak With Mushroom Gravy

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Serves	4
Prep time	15 minutes
Cook time	25 minutes
Total time	40 minutes
Meal type	Main Dish
From magazine	Cooking Light Magazine, June 3, 2011 Issue

Lightened up comfort food using simple ingredients. The classic Salisbury Steak dinner, served with a light side of smashed red potatoes and lightly roasted asparagus gives you a meal around 400 calories!

Ingredients

• 1/3 cup grated or thin sliced white onion
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• 2 cloves minced garlic (or run through a garlic press)
• 1lb ground beef (ground sirloin is best (90/10))
• 1 tablespoon butter
• 8oz sliced white mushrooms
• 1 1/4 cup beef broth
• 1 tablespoon flour (all purpose or whole wheat is fine)
• 1 teaspoon red wine vinegar (balsamic vinegar works well also)
• 1 tablespoon olive oil

Directions

Step 1

Mix 1/4 cup of the onions, ground beef, salt, pepper and garlic. Mix until just combined.

Step 2

Divide the meat mixture into four equal patties, and shape into thin oval shaped disks. Lightly press them together so they don't become tough while cooking.

Step 3

Heat a skillet over medium high heat, and add olive oil.

Step 4

Cook beef patties in olive oil until cooked through, turning once. Roughly 6 minutes on the first side and 4 minutes on the second.

Step 5

Remove patties and place them on a dish. Set aside.

Step 6

Melt butter in same pan used for patties. Add mushrooms to pan and sauté for 4 minutes until edges begin to brown.

Step 7

Add onions and 1/4 cup of the beef broth. Cook until onions are just tender, about 2 minutes.

Step 8

In a bowl, combine broth and flour, mixing with a whisk until flour dissolves. Pour flour broth mixture into pan with mushroom mixture.

Step 9

Let the mixture simmer for about 5 minutes, until it begins to thicken. It will not be thick like gravy, but will be more like a pan sauce.

Step 10

Add the patties back to the pan with the gravy and stir in vinegar.

Step 11

Let simmer 5 more minutes, then serve.