Salisbury Steak with Mushroom Gravy | Clean One-Pan Dinners - Clean Eating Magazine

Salisbury Steak with Mushroom Gravy

This better-for-you version of salisbury steak has all the taste appeal of the original but uses only wholesome ingredients to give it more of what you need and less of what you don’t.
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Salisbury Steak with Mushroom Gravy recipe

This recipe sounds like comfort food — and it is! But it’s a better-for-you version than the ones you’ll find in diners. It has all the taste appeal of the original but uses only wholesome ingredients including whole-grain flour to give it more of what you need and less of what you don’t. Serve with a simple green salad or steamed green beans.

UNREFINED WHITE FLOUR: White whole-wheat flour doesn’t contain any major genes for the color of the bran, leaving it lighter in color. But don’t be fooled – it’s still 100% whole wheat, and like other whole-grain flours, it contains the nutritious bran and germ.

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1 lb lean ground beef

  • 2 tbsp Worcestershire sauce, divided   

  • 1 tbsp fresh thyme leaves 

  • 1 tbsp unsalted tomato paste 

  • 2 tsp Dijon mustard   

  • 3/4 tsp each sea salt and ground black pepper, divided   

  • 1 clove garlic, minced 

  • 1 tbsp safflower oil, divided   

  • 2 tsp organic unsalted butter   

  • 1 small red onion, thinly sliced 

  • 4 oz wild mushrooms (such as cremini, oyster or morel), trimmed and sliced   

  • 1 1/2 tbsp white whole-wheat flour    

  • 1 cup low-sodium beef broth 

  • 1 tsp balsamic vinegar   

Preparation

1. In a large bowl, combine beef, 1½ tbsp Worcestershire sauce, thyme, tomato paste, mustard, ½ tsp each salt and pepper and garlic. Mix well and form into 4 patties. Sprinkle both sides of patties with remaining ¼ tsp each salt and pepper.

2. In a large skillet on medium-high, heat oil. Cook patties, flipping once, until no longer pink inside, 8 to 10 minutes. Transfer to a plate; cover to keep warm.

3. Reduce heat on skillet to medium and melt butter. Add onion and cook, stirring occasionally, until golden and softened, about 4 minutes. Add mushrooms and cook, stirring frequently, until browned and softened, 3 to 4 minutes.

4. Sprinkle flour over mushroom mixture and cook, stirring constantly, for 1 minute. Stir in broth, vinegar and remaining ½ tbsp Worcestershire sauce and bring to a simmer. Reduce heat to low and simmer until gravy is thickened, 4 to 5 minutes.

5. Divide patties among plates; top with gravy.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 262
  • Carbohydrate Content: 8 g
  • Cholesterol Content: 77 mg
  • Fat Content: 13.5 g
  • Fiber Content: 1.5 g
  • Protein Content: 26 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 584 mg
  • Sugar Content: 3 g
  • Monounsaturated Fat Content: 4 g
  • Polyunsaturated Fat Content: 3 g