Salisbury Steak with Sweet Paprika Sauce
From EatingWell: 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.
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups thinly sliced onions
- 2 teaspoons minced garlic
- 1 1/2 tablespoons paprika, preferably sweet Hungarian, plus 2 teaspoons, divided
- 1/4 cup diced jarred roasted red peppers or piquillo peppers
- 1 cup low-sodium chicken broth
- 1 tablespoon chopped fresh basil
- 1/3 cup reduced-fat sour cream
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 pound ground beef, 85% lean or leaner
- 2 teaspoons finely chopped shallot
- 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 1 1/2 tablespoons paprika; cook, stirring, for 1 minute more.
- 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 1/4 teaspoon each salt and pepper. Cover to keep warm.
- Meanwhile, combine beef, shallot, the remaining 2 teaspoons paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gently mix with a fork until just incorporated (avoid overmixing). Form into 4 oval-shaped Salisbury steaks, 3/4 to 1 inch thick.
- 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.
Per serving: 290 calories; 18 g fat (6 g sat, 6 g mono); 72 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 4 g total sugars; 22 g protein; 3 g fiber; 611 mg sodium; 297 mg potassium.
Nutrition Bonus: Vitamin A (44% daily value), Iron (17% dv)
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 2 1/2 lean meat, 2 fat
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- Father's Day
- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- March/April 2014