Low Sodium Salisbury Steak

Ingredients

• 1 pound lean ground beef
• 1/4 cup low sodium homemade bread crumbs
• 2 tbsp no salt added tomato paste
• 1 tsp reduced sodium Worcestershire sauce
• 1 tsp no salt Westbrae stoneground mustard
• 1 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1 tsp olive oil

For the gravy:

• 1 large onion, diced
• 4 oz white mushrooms, sliced
• 1 tsp no sodium Italian seasoning
• 1/2 tsp garlic powder
• 2 1/2 tbsp all purpose flour
• 2 cups low/no sodium beef broth
• 1 tsp reduced sodium Worcestershire sauce
• 1 tbsp unsalted butter
• freshly ground pepper
• chopped fresh parsley or chives (optional for garnish)

Directions

1. In a large bowl mix together ground beef, bread crumbs, tomato paste, Worcestershire sauce, mustard, garlic powder and ground pepper until well combined. Make into 4 patties of equal size and thickness.

2. Heat 1 tsp olive oil in a skillet over medium-high heat, add patties and cook until browned, flip and continue cooking until browned and no pinkness remains. Remove patties to a plate and keep warm.

3. Drain excess fat from the skillet and return to heat. Add diced onion and cook until translucent. Add sliced mushrooms and cook until softened. Stir in Italian seasoning, garlic powder and flour. Cook until flour is completely mixed in.

4. Slowly add beef broth, stirring to the bottom of pan. Stir in Worcestershire sauce and bring to a boil. When sauce thickens reduce heat and stir in butter. Adjust seasonings, adding freshly ground black pepper to taste.

5. Return patties to pan and cook until heated through. Serve with mashed potatoes or wide noodles and sprinkle with parsley or chives, if desired.

Makes 4 servings, each serving depending on brands used 333 calories, 149mg sodium, 20.1g carbohydrates.

Original recipe found at www.engageorganics.com/recipes/no-salt-salisbury-steak, adapted for low sodium