I've said it numerous times in the past, I rarely eat red meat. And it's not even health related issue. I truly dislike the taste of it (actually it's more the after taste). But I don't like to deprive my husband of it, so once in a while I will make and I'll always try ONE bite. If I like, I'll eat it, if I don't, I'll eat something else.
I came across this recipe the other day and thought I would give it a try. Normally when a recipe calls for ground beef, I substitute it with extra lean ground turkey or chicken. But from what I understand, salisbury steak is supposed to be similar to steak (and I hadn't made red meat in a while) so I used extra lean ground sirloin instead.
I'll be honest, I didn't have high expectations for this recipe because I'm not a fan of red meat to begin with, but it was actually really really good. So good that I ate the leftovers the following night. I figured since I liked it so much, it was a good time for me to get some iron that wasn't in the form of a pill.
I would recommend serving it with this creamy mashed cauliflower.
1 lb extra lean ground sirloin
1 pkg. Lipton onion and garlic dry soup mix (plain onion is fine as well)
1 extra large white
1/4 cup panko
1.5 tbsp. worcestershire sauce
1 large onion (chop 1/4 of it and cut the rest into slices)
1.5 cups sliced mushrooms
2 1/3 cups fat free, low soidum beef broth
2 tbsp. ketchup
1 tbsp. worcestershire sauce
1 tsp. dry mustard
2 tbsp. whole wheat flour
1. In skillet coated with cooking spray, over medium heat, saute chopped onion. While onion is cooking, mix together sirloin, soup mix, egg white, panko and worcestershire sauce. When onion is browned, add to beef mixture. Shape into 4 patties.
2. Coat skillet with cooking spray again and brown patties on each side (about 4-5 minutes per side). Remove from skillet and set aside.
3. Add 1/3 cup broth to the skillet and add sliced mushrooms and onions. Cover skillet to speed up cooking process, but lift lid to stir occasionally. Cook until onions and mushrooms are soft and browned.
4. While mushrooms and onions are cooking, whisk together remaining beef broth, ketchup, worcestershire sauce, dry mustard and whole wheat flour.
5. Add patties back to skillet with onions and mushrooms, pour in sauce, cover and cook over low hear for 20 minutes.
Calories 305, total fat 12g (sat. fat 4.5g), total carbs 18g, fibre 1.5g, sugar 6g, protein 29g
Weight Watchers Points: 7
Weight Watchers Points Plus: 8