Salisbury Steak with Sweet Paprika Sauce

Salisbury Steak with Sweet Paprika Sauce

1 Review
From: EatingWell Magazine, March/April 2014

In this easy steak recipe made with ground beef, Salisbury steaks are matched with a creamy paprika and roasted red pepper sauce. We like to serve the Salisbury steaks with whole-wheat egg noodles and a mixed green salad.

Ingredients 4 servings

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  • 2 tablespoons extra-virgin olive oil, divided
  • 2 cups thinly sliced onions
  • 2 teaspoons minced garlic
  • 1½ tablespoons paprika, preferably sweet Hungarian, plus 2 teaspoons, divided
  • ¼ cup diced jarred roasted red peppers or piquillo peppers
  • 1 cup low-sodium chicken broth
  • 1 tablespoon chopped fresh basil
  • ⅓ cup reduced-fat sour cream
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1 pound ground beef, 85% lean or leaner
  • 2 teaspoons finely chopped shallot

Preparation

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  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onions, cover and cook, stirring, until the onions are quite soft and beginning to color, 6 to 10 minutes. Reduce heat to medium-low and add garlic and 1½ tablespoons paprika; cook, stirring, for 1 minute more.
  2. Combine roasted peppers and broth in a mini food processor (or blender) and process until smooth. Add to the pan along with basil; stir, scraping up any browned bits. Increase heat to medium-high and bring to a boil. Cook until thickened and much of the liquid has evaporated, 5 to 7 minutes. Remove from heat and stir in sour cream and ¼ teaspoon each salt and pepper. Cover to keep warm.
  3. Meanwhile, combine beef, shallot, the remaining 2 teaspoons paprika, ½ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Gently mix with a fork until just incorporated (avoid overmixing). Form into 4 oval-shaped Salisbury steaks, ¾ to 1 inch thick.
  4. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add steaks and cook until browned on the bottom, about 3 minutes. Turn over, reduce heat to medium and cook until browned on other side, about 3 minutes. Continue cooking, turning two more times until an instant-read thermometer inserted into the center registers 165°F, 2 to 3 minutes more per side. Serve the steaks with the sauce.

Nutrition information

  • Serving size: 1 steak & ⅓ cup sauce
  • Per serving: 290 calories; 18 g fat(6 g sat); 3 g fiber; 14 g carbohydrates; 22 g protein; 20 mcg folate; 72 mg cholesterol; 4 g sugars; 0 g added sugars; 2,189 IU vitamin A; 8 mg vitamin C; 60 mg calcium; 3 mg iron; 611 mg sodium; 297 mg potassium
  • Nutrition Bonus: Vitamin A (44% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 2½ lean meat, 2 fat

Reviews 1

October 08, 2014
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By: EatingWell User
Long prep ... okay results I expected more from this dish. Caramelized onions, paprika, roasted red pepper and sour cream should result in a deeply rich and flavorful sauce. The result was okay, but given the amount of time to prep and cook, I expected more. I might try to make this again, but when I do, I may increase the salt and pepper. The flavors might be enhanced with more roasted red pepper. Pros: Nutritious, filling Cons: More than 30 minutes, not intensely flavored