Now, red meat isn’t something you want to eat every day (or even every week). But this straightforward Salisbury Steak with Mushrooms is under 400 calories and is SO flavorful and satisfying, so it isn’t a bad winter indulgence every now and again. The mushroom sauce is hearty and there’s nothing subtle about it – butter, sage, and onion and Worchestershire lend the depth that shouldn’t be avoided in a thick mushroom sauce. You’re going to love this uncomplicated, comforting dish.
Tips (unsponsored): Use mixed mushrooms if they are available to you, or we love to use baby bellas in this dish. Be sure and use 80/20 beef for this dish. If you keep brandy around, add 2 tablespoons along with the Worchestershire for even greater depth of flavor.
Have your kids help you stir and return the patties to the skillet. As you prepare and enjoy this dish with those you love, teach them a few things about some of the ingredients:
- Mushrooms help keep your white blood cells healthy, which keeps you from getting sick.
- Fresh sage contains vitamin K, which helps your blood clot correctly so you don’t bleed too much.
- Onions provide your body with a flavonoid that can help prevent cancer.
This dish originates in America, but it reminds us of German food, so let’s learn a few things about Germany:
- Around 25% of us in the U.S. claim some German ancestry.
- Germany is just covered in animal parks (like little zoos) and theme parks (Mom can attest to that – she lived there for 6 years). Germans looooove spending time in the outdoors.
- German athletes have won more Olympic medals than any other country in the world.
Adapted slightly from: Salisbury Steak with Mushrooms
- 1 pound ground beef
- 1 large egg, lightly beaten
- ¼ onion, finely chopped (about ⅓ cup)
- 7 saltine crackers, finely crushed (or panko, about ¼ cup)
- 1 teaspoon minced fresh sage
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 8-12 ounces sliced mixed mushrooms (or baby bellas)
- 2 teaspoons Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1 to 2 tablespoons chopped fresh parsley
- Buttered egg noodles, or roasted fingerlings/baby potatoes for serving (optional)
- *If serving with fingerling or baby potatoes, preheat the oven to 400 degrees. Toss potatoes in olive oil and sprinkle with kosher salt and pepper. Bake on a foil-lined sheet and start checking for doneness at about 30 minutes. Meanwhile:
- Gently mix the beef, egg, onion, cracker crumbs, sage, ½ teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about ½ inch thick.
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.
- Add 1 tablespoon butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 1.5 - 2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.
- Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles or potatoes, if desired.
