I’ve had Salisbury steak fairly often for as far back as I can remember… even though it usually was in the form of a frozen family-style entrée from the grocery store with six steaks in a tray smothered in a dark brown sauce. It’s become a comfort food to me, but when I finally chose to make a homemade version I wanted to try something a little different. Why not use ground turkey instead of ground beef? And so, I found this recipe.
The steaks are juicy, the seasoning is just right, and the gravy with its mushrooms and onions add loads of flavor. If there’s one thing I might have changed, it would be replacing the chicken stock with beef stock to make the gravy a little darker and add more of a beefy flavor. But then again, this is made with turkey, not beef… so chicken stock makes sense too.
Adapted from Cook2eatwell
Turkey Salisbury Steak with Mushroom Gravy
Description
A classic Salisbury steak made with ground turkey instead of ground beef. Juicy and full of flavor, these will be a hit with everyone.
Adapted from Cook2eatwell
Ingredients
Salisbury Steaks
Mushroom Gravy
Instructions
Salisbury Steak
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In a large bowl add ground turkey, garlic, salt, pepper, ketchup, Worcestershire sauce, steak sauce, egg, and breadcrumbs. Mix by hand until well combined.
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Divide meat mixture into four equal portions, then shape each into an oval patty pressed roughly 1/2 to 3/4 inches thick.
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Heat oil in a large skillet over medium-high heat. Add the steak patties and cook 2 to 3 minutes per side or until browned (they will not be completely cooked at this stage). Remove from the skillet and set aside so they stay warm.
Mushroom Gravy
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Pour off any excess oil from the skillet, then place back on the stove. Reduce heat to medium-low and add butter. When butter has melted, add mushrooms and onions and cook 4-5 minutes, stirring frequently.
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Add flour to the skillet and stir to combine well. Cook 2-3 minutes, stirring frequently.
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Increase heat to medium. Add the chicken broth, Worcestershire sauce, salt, and pepper, and mix well. Be sure to scrape up any brown bits off the bottom of the skillet.
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When the sauce has reached a simmer, add the steaks back to the skillet. Reduce heat to medium-low, cover, and cook for 20 minutes, stirring occasionally and flipping the patties at least twice during this time.
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Uncover the skillet during the last few minutes of cooking to allow the gravy to thicken. Check for doneness using a meat thermometer; it should read 165 F at the thickest part of the steak. Add more cooking time if needed.
Servings 4
Serving Size 1 steak (about 5 oz)
- Amount Per Serving
- Calories 370kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 7g35%
- Cholesterol 163mg55%
- Sodium 1501mg63%
- Potassium 365mg11%
- Total Carbohydrate 13g5%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 31g62%
- Calcium 7 mg
- Iron 16 mg
- Vitamin D 1060 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Use your favorite steak sauce; A-1 was used in the steak shown in the recipe photo.
- Beef broth could be substituted for the chicken broth if a darker and "beefier" flavored gravy is desired.
- If gravy becomes too thick, stir in small amounts of broth until it reaches the desired consistency.
- Serving suggestions:
- Mashed potatoes or rice (served on or with)
- Steamed vegetables
