Healthier Salisbury Steak
If "Salisbury steak" brings to mind an image of a frozen microwave dinner served with gelatinous gravy and bland macaroni and cheese, have no fear…these diet-friendly Salisbury steaks are a far cry from a frozen meal
Ingredients
- 1 ½ pounds Ground Beef
- 1 ounce Beefy Onion Soup Mix
- ¼ cups Skim Milk
- ¼ cups Bread Crumbs, Italian
- 1 cup Beef Broth/Stock, Low Sodium
- 10 ounces Cream of Mushroom Soup, Reduced Fat
- 2 ¼ cups slice Mushrooms
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix ground beef, dry soup mix, milk, and breadcrumbs, then form into patties.
- 161303 Upgrade to a paid membership 22073 to unlock all instructions 68631
- 7429058 Upgrade to a paid membership 11315 to unlock all instructions 90085
- 7140084 Upgrade to a paid membership 19342 to unlock all instructions 63083
- 3380376 Upgrade to a paid membership 17474 to unlock all instructions 13697
- 8159297 Upgrade to a paid membership 58286 to unlock all instructions 61609
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 9073237 Upgrade to a paid membership 86822 to unlock all instructions 47947
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix ground beef, dry soup mix, milk, and breadcrumbs, then form into patties.
- Cook patties in a skillet over medium heat for approximately 5 minutes on each side.
- Mix together broth, cream soup, and mushrooms, then pour over patties.
- Reduce heat, then simmer for 30 minutes.
5 Comments
Join the discussionanother variation on this is to make your patties, do not drain, keep cooking them and add your soup mix, flour to make a rue, and then add water, whisk together. I like to add mushrooms too and keep cooking/add water until your gravy is the consistancy you like. The beef fat/juice will make the gravy!
I made this tonight and it was so good! Now that I know how much we like it, I will make a double batch next time!
Darisse – so glad you liked them! I am all for the “Cook once, Eat twice” plan as well!
Do you thaw these first when you reheat them or cook from frozen?
I would thaw them first Mackenzie and cook for about 30 minutes, then check on them. That way you can make sure they don’t dry out.