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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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My family loved my old Salisbury Steak recipe, but due to my husband's cholesterol/blood pressure I had to take a bit of time to revise all my old recipes. Believe it or not, this revision is preferred over my old recipe! I personally like it because it is chock full of vegetables (which cuts the calories and boosts the nutritional value) that my son can't shun! Ingredients:
1 lb extra lean ground beef |
1 red pepper |
1 green pepper |
1 large onion |
1 small yellow squash |
1/2 cup celery |
3/4-1 cup italian style breadcrumbs |
3 egg whites |
1 (10 3/4 ounce) can reduced-sodium cream of mushroom soup |
10 3/4 ounces water |
Directions:
1. Preheat oven to 350.
2. Finely dice or pulse in food processor the vegetables. If I use the food processor, I squeeze excess liquid from the vegetables after I process them.
3. Mix ground beef, vegetables, egg whites and 3/4 C bread crumbs together. If the mixture is too soft, add the additional 1/4 C bread crumbs.
4. Divide meat mixture into 6 balls and shape into patties.
5. Place patties in 9X13 inch baking dish.
6. Mix soup with water and pour over patties.
7. Cover with foil and bake for 90 minutes till done.
8. After the salisbury steaks are done, sometimes I will transfer the soup mixture to a small pan, whisk in some cornstarch and thicken it to use as gravy.
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