You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

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

Instructions

  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.

Videos You Might Also Like

The recipe was originally published as Salisbury Steak on Relish.com

Didn't find what you were looking for? Try another search: