Salisbury Steaks With Mushroom Sauce Low Fat Recipes

Steps:

• Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
• Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
• Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.

Steps:

• For Patties: Combine all meat patty ingredients well until almost pasty except the oil and form into 6 oblong patties.
• Cook patties in 1 T oil in the moderately heated skillet for 4 minutes each side.
• Remove patties and set aside.
• For Sauce: In the same skillet, saute mushrooms in butter, add salt and pepper then stir in flour.
• Add beef stock, wine and stir until mixture comes to a boil.
• Stir in remaining ingredients and simmer for a few minutes.
• Add beef patties to the skillet containing mushroom sauce and continue to simmer for 15 to 20 minutes spooning sauce over meat patties occasionally.
• Add some water if sauce seems too dry.

Steps:

• For sauce, in a small saucepan, melt butter and saute onion until soft. Stir in flour and pepper; blend well. Add mushrooms and bouillon. Add reserved mushroom liquid and enough water to make 1-1/4 cups; stir and cook until thickened. Stir in browning sauce. Keep warm while preparing the Salisbury steaks. , In a skillet, saute onion, green pepper, celery and garlic in butter over low heat. Remove from heat and add to remaining ingredients; mix well. Shape into six patties, about 3/4-in. thick., Place on a broiler rack. Broil about 7 minutes; turn and broil about 5 minutes longer or until cooked through. Serve with Mushroom Sauce.

Steps:

• Preheat oven to 300 degrees F.
• Use a jaccard steak tenderizing tool, or tenderize the steak yourself with a fork. Lay the meat out in front of you, pushing it flat with your hands or a meat mallet, and pull it gently apart with tines of the fork until the meat is slightly pulled apart and tender. Season with salt and pepper and dredge in flour. In a large oven-safe skillet over medium-high heat, add olive oil and brown steaks, in batches if necessary, on both sides, about 2 minutes per side. Set aside, keep warm.
• Meanwhile, in a saucepan, reduce stock by half.
• Season mushrooms with salt and pepper, to taste. Saute quartered mushrooms in the same pan as the meat, in the leftover olive oil, until very brown, about 5 minutes. Add butter, minced onion, carrot, thyme, and garlic. Cook until vegetables are caramelized, about 5 minutes, add balsamic vinegar and reduce for 1 to 2 minutes. Add broth, slide meat back into sauce, cover and bake until tender, about 1 hour.
• Stack steaks with pea whipped potatoes and drizzle with balsamic/mushroom sauce.
• Put the potatoes in a large saucepan with cold water to cover by 3 inches. Salt the water, cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 minutes. While the potatoes are cooking, cook the peas in a separate saucepan of salted water. Simmer until just tender, about 3 to 5 minutes. Remove with a sieve and cool on a baking sheet. When the potatoes are done, drain well, scatter on a baking sheet, and let cool for several minutes. In a small saucepan, heat 1/2 cup of the cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the cooked peas and puree until smooth. Season with salt and pepper.
• Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add remaining cream, season, to taste, with salt and pepper and bring to a boil.
• Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat.
• Reduce the heat to low. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree.
• Fold the pea puree into the mashed potatoes and adjust seasoning, as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan, if desired.
• Serve hot.
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Inactive Prep Time: 15 minutes
• Ease of preparation: easy

Steps:

• In a bowl, combine beef, flour, Worcestershire sauce, onion, and spices; blend gently thoroughly mixing all ingredients.
• Add milk and mix again.
• Shape into 8 patties, cover and refrigerate.
• Meanwhile, place mushrooms in a small bowl.
• Cover with hot water and soak 20 to 30 minutes; chop and set aside.
• Strain water through a paper towel into a clean bowl (this will remove any dirt).
• Save the liquid.
• Add enough beef broth to saved liquid to make 1 cup.
• Add red wine and stir well.
• Place a heavy nonstick skillet over medium-high heat.
• Add patties and brown them thoroughly on each side.
• Remove from skillet and drain on paper towels.
• Pour off any liquid in skillet and return skillet to heat.
• Add chopped mushrooms, liquids, and carrots to skillet.
• Bring liquid to a boil and reduce it by a third.
• Add beef patties, reduce heat and simmer 10 minutes.
• Sprinkle patties with parsley and serve hot.
• Serve with baked potatoes and fresh green salad, if desired.

Steps:

• Combine the egg substitute and the oats in a medium mixing bowl. Let stand for 3 minutes to soften the oats. Add the onion soup mix, minced onion, garlic powder, pepper, and beef. Mix until well combined, and then shape into 4 oval patties about 1 inch thick, 3 inches wide, and 4 1/2 inches long.
• Put 2 tablespoons of the flour in a medium shallow bowl. Dip the patties in the flour to coat them on all sides. Shake off any excess.
• Put the remaining flour in a medium mixing bowl. Slowly whisk in enough broth to form a paste. Then slowly whisk in the remaining broth, then the ketchup and Worcestershire sauce until well combined. Set aside.
• Preheat a large nonstick skillet to medium-high heat. When the skillet is hot, lightly mist it with spray. Put in the patties side by side. Brown on both sides, 1 to 2 minutes per side. Pour the broth mixture into the skillet. Add the onion rings to the skillet. Use a wooden spoon to stir them gently into the broth mixture, being careful not to break the patties. Bring the liquid to a boil. Cover the pan, reduce the heat to low, an simmer for 15 minutes, flipping the patties once, halfway through. Transfer the patties to a platter. Spoon the onions and gravy over the patties. Serve immediately.

Steps:

• Thaw fish, if frozen.
• Arrange fish steaks in an 8x8x2-inch baking dish.
• Cover with vented clear plastic wrap.
• Cook on 100% power (high) for 4 to 8 minutes or till fish flakes easily when tested with a fork.
• Keep warm while preparing sauce.
• In a 2-cup measure stir together cornstarch, bouillon granules, and salt.
• Stir in milk all at once.
• Cook, uncovered, on high for 1 1/2 to 3 minutes or till thickened and bubbly, stirring after 1 minute, then every 30 seconds.
• Stir in mushrooms and carrot.
• Cook for 30 to 60 seconds more or till heated through.
• Stir in lemon peel.
• Serve over fish steaks.
• Sprinkle with parsley.

Steps:

• Heat oil in large non-stick skillet.
• Cook patties approximately.
• 4 min per side.
• Season with salt& pepper.
• Remove from pan.
• Keep warm.
• Return pan to heat and add butter.
• Cook onions and mushrooms about 5 minutes or until tender.
• Sprinkle with flour.
• Cook 3 minutes longer.
• Add milk, worc.
• sauce, salt, pepper and paprika.
• Bring to a boil.
• Reduce heat.
• Cook gently, uncovered, 4-5 minutes.
• Return patties to pan and cook 5 minutes or til cooked through.
• Taste and adjust seasonings, if necessary.
• Sprinkle with parsley.
• **You can use thin minute steaks instead of hamburgers but cook steaks for 2 minutes in step 5 or til cooked through.