Salisbury Steaks with Mushroom Sauce

  • Serves: Serves 4


Use the soaking liquid from dried mushrooms in the sauce for this dressed-up hamburger patty. Complete the meal with baked fries and sliced tomatoes.


1/2 to 3/4 ounce dried mushrooms, any variety or combination
1 cup hot water
Meat Patties
12 ounces lean ground beef
1/2 medium onion, grated or minced
1 1/2 tablespoons all-purpose flour
1/2 tablespoon low-sodium Worcestershire sauce
1/2 teaspoon salt-free all-purpose seasoning
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fat-free milk
1/2 cup (about) fat-free, no-salt-added beef broth
1/2 cup dry red wine (regular or nonalcoholic)
1/2 medium carrot, grated
2 to 3 tablespoons snipped fresh parsley

Cooking Instructions

Put the mushrooms in a small bowl. Cover with hot water and let soak for 20 to 30 minutes.

Meanwhile, in a large bowl, stir together all the meat patty ingredients except the milk.

Add the milk and stir again. Shape into 4 patties. Set aside.

Drain the mushrooms, reserving the liquid. Chop the mushrooms and set aside. Strain the liquid through a coffee filter or paper towel into a liquid measuring cup. (This will remove any dirt.) Add enough broth to the strained liquid to make 1 cup.

Stir in the wine. Set aside.

Heat a heavy nonstick skillet over medium-high heat. Cook the beef patties for 5 to 6 minutes on each side, or until brown on both sides and no longer pink in the center.
Reduce the heat to medium if the meat is browning too quickly. Remove from the skillet and drain on paper towels. Discard any liquid left in the skillet.

Return the skillet to the heat. Put the mushrooms, wine mixture, and carrots in the skillet. Increase the heat to high and bring to a boil. Boil the liquid for 4 to 5 minutes, or until reduced by one third to one half.

Add the beef patties. Reduce the heat and simmer for 10 minutes. Sprinkle with the parsley.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
9 g
Saturated Fat
3 g
Trans Fat
Polyunsaturated Fat
.5 g
Monounsaturated Fat
3.5 g
49 mg
239 mg
9 g
2 g
2 g
2 g

Dietary Exchanges

1/2 other carbohydrate, 2 1/2 medium-fat meat

This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.