Salisbury Steak Or Meatballs2018-09-02
- Servings : 6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
This information is per serving.
Calories From Fat150
Serving Size6 oz (175 g)
Salisbury steak is a sliced up hamburger patty, Usually they are shaped into oblong parries to more closely resemble steaks. After browning, they are simmered in a mushroom sauce. While the sodium level of Salisbury steak may seem high, it is much lower than most frozen Salisbury steak entrees or meals. Depending on the ingredients you use, homemade Salisbury steak can be practically chemical free. Unless you buy organic, the mushroom soup, soy and Worcestershire sauces may have chemical additives and preservatives. In most cases, without resorting to organic products, this homemade recipe will have fewer chemical additives than prepared Salisbury steak.
To reduce saturated fat and calories, this Salisbury steak recipe is two-thirds ground turkey to one-third ground beef. Turkey is higher in protein than beef. This recipe provides 25 grams of protein per 290 calorie serving. For firmer steaks and meatballs, you can use a 50/50 ratio of ground turkey to ground beef. You can also substitute other ground meats.
The number of patties you make is up to you. You can form 4 large or 8 small patties. Another option, shown in the photos, is making Salisbury meatballs. This gives people the option of eating 1, 2, 3 more more depending on their appetite and dietary needs.
Nutrition vales are based on using reduced sodium cream of mushroom soup and soy sauce.
The ground turkey is 93% lean and ground beef 88% lean.
One tablespoon of oil was used in the calculation.
The meal pictured of Salisbury Meatballs, Salad, roasted carrots, and creamy pasta with mushrooms. It provides 12 grams of fiber and 31 grams of protein.
- 10 1/4 oz (309 g) reduced sodium cream of mushroom soup
- 1/2 lb (225 g) lean ground beef
- 1 lb (450 g) lean ground turkey
- 1/2 cup (100 g) onion, finely chopped
- 1/4 cup (25 g) Italian seasoned breadcrumbs
- 1 large egg, slightly beaten
- 1 1/2 cups (85 g) fresh mushrooms, sliced
- 1/3 cup (80 ml) beef or chicken broth
- 3 tablespoon (45 ml) Worcestershire sauce
- 1 tablespoon (15 ml) reduced sodium soy sauce
- 1/4 teaspoon (2.5 ml ) ground black pepper
- 1 tablespoon (15 ml) olive or vegetable oil (optional)
Method of Preparation
In a large bowl, combine about 1/4 cup (75 g) mushroom soup, beef, turkey, onion, breadcrumbs, and egg. Shape into 1.5-inch (3.5 cm) meatballs (about 18) or 6 patties about 1-inch thick.
In a large skillet over medium heat, brown meatballs or patties. Remove and add mushrooms. Cook, stirring until mushrooms are tender; about 5 minutes.
Combine remaining soup with broth, Worcestershire and soy sauces, and pepper. Add to skillet and stir to combine.
Return meatballs or patties to the skillet, increase heat to medium high, bring sauce to a boil, reduce heat to low, cover and simmer 20 minutes.