Salisbury Steak

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 10 mins


2/3cup canned reduced-sodium, fat free beef broth
2teaspoons tomato paste
3/4teaspoon all-purpose flour
1/2teaspoon Dijon mustard
1pound lean ground beef
2tablespoons minced flat-leaf parsley
1tablespoon minced onion
2teaspoons Worcestershire sauce
1/4teaspoon coarse salt
1/8teaspoon freshly ground black pepper
2teaspoons canola oil
-- Chopped parsley, optional for garnish


  1.  In a small bowl, whisk broth, tomato paste, flour and mustard.
  2. In another bowl combine beef, parsley, onion, Worcestershire sauce, salt and pepper. Shape into four 1/2-inch thick ovals. In a large nonstick skillet, heat oil over medium-high heat. Add beef and cook 7 minutes, turning occasionally, or until desired degree of doneness. Remove to serving plates.
  3. Add broth mixture to pan; cook and stir until lightly thickened (reduced to about 1/2 cup). Spoon over beef and sprinkle with chopped parsley.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 320
  • Glycemic Load 0
  • Fat 15g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 60mg
  • Sodium 240mg
  • Potassium 320mg
  • Carbohydrate 20g
  • Fiber 1g
  • Sugars 1g
  • Protein 25g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 6%
  • Calcium 2%
  • Iron 20%