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Print This Delicious Salisbury Steak Recipe

Salisbury Steak Recipe

Salisbury steak recipe, serve the steaks with the gravy ladled over the top and garnished with diced Italian Parsley.
We ate ours with delicious pressure cooked sweet potatoes.

Salisbury Steak and Sweet Potatoes

1 large egg
1 can reduced fat cream of mushroom soup
1 small onion, chopped small
1 pound extra lean ground beef
1/2 cup dry bread crumbs
1/2 cup skim milk
2 cups fresh mushrooms, sliced
1/2 red bell pepper, sliced
1/8 teaspoons pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt (optional)
2 Tablespoons butter or coconut oil

Recipe Cooking Time:
Pan Type: 9 x 9 inch pan


Salisbury Steak Directions

In a large mixing bowl, combine extra lean ground beef, bread crumbs, 1/4 cup of the soup, egg, onion, salt and pepper.
Mix well and shape into 4 patties.
Place the patties into the hot melted butter or coconut oil,
make sure it sizzles, you want the pan to be nice and hot! Cook for 2 minutes on each side,
the meat should be nice and browned on both sides.
Once all the steaks are done, place in baking dish and into the oven to keep warm,
now it’s time for the gravy!
In the same frying pan you used for the steaks, saute the mushrooms and bell peppers until tender, about 7-8 minutes.
Add the remainder of soup and milk.
Heat thoroughly. Evenly spread the mushroom soup over salisbury steak.
Cover and return to oven, bake for 20 more minutes covered.

Free Recipe: serves about 4

Nutrition Facts for Salisbury Steak
Serving Size 321 g
Amount Per Serving Calories 385
Calories from Fat 152
% Daily Value*
Total Fat 16.9g 26%
Saturated Fat 7.6g 38%
Trans Fat 0.2g
Cholesterol 149mg 50%
Sodium 867mg 36%
Potassium 696mg 20%
Total Carbohydrates 20.9g 7%
Dietary Fiber 2.2g 9%
Sugars 4.4g
Protein 36.2g
Vitamin A 15% • Vitamin C 36% • Calcium 8% • Iron 29%


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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