We've heard of Salisbury steak of which is typically made with ground beef. I'd like to take everyone on a much leaner adventure. The flavor has not been compromised on this mushroom gravy train.
Now that I have your attention, let me add that this recipe has been tried and tested. I made this for my family, and they didn't believe they were eating turkey and not beef. So, for the one that absolutely won't stray from their beloved beef, this one's for you.
There's no way this is ground turkey and not beef!
Don't get me wrong, I enjoy eating my beef. I wanted to start incorporating ground turkey for more lighter options to my favorite recipes. Plus, it costs less than ground beef. That's a bonus in itself.
This recipe really hit it out of the park with its bold flavors and lingering decadent taste. Worcestershire sauce and steak sauce help enhance the flavors of the seasonings.
I decided to make this with mashed potatoes. You can also try white rice or egg noodles. You really can't go wrong with either. Pair with some broccoli and call it dinner!
Turkey Salisbury Steaks and Mushroom Gravy
Ingredients for Salisbury Steaks
1 pound Ground Turkey
1 Garlic Clove minced
1 teaspoon Salt
¼ teaspoon Black Pepper
1 tablespoon Ketchup
½ tablespoon Worcestershire Sauce
½ tablespoon Steak Sauce we used A-1
1 Egg
½ cup Panko Breadcrumbs
2-3 tablespoons Oil use a neutral flavorless oil with a high smoke point, we used canola oil
Ingredients for Mushroom Gravy
2 tablespoons Butter
1 Medium Onion sliced about ¼ inch thick (use a yellow or white onion)
8 ounces White Button Mushrooms sliced about ¼ inch thick
2 tablespoons Flour
2 cups Chicken Broth
½ tablespoon Worcestershire Sauce
½ teaspoon Salt plus extra if needed at the end (we use kosher salt)
¼ teaspoon Black Pepper
Instructions
Add the ground turkey, salt, pepper, garlic, ketchup, Worcestershire sauce, steak sauce, egg and breadcrumbs to a large bowl. Mix together until all ingredients are incorporated.
Separate the ground turkey mixture into 4 patties. Shape each patty into an oval shape. Like an elongated burger. Place the patties on a baking sheet or plate.
Heat the oil in a large, deep, non-stick skillet over medium-high heat. When the oil is very hot – but not quite smoking, add the turkey patties. Cook the patties for about 2-3 minutes, per side until they are browned.
Remove the skillet from the heat and lower the burner to medium-low. Remove the patties and place them on a plate or pan. Keep them warm by covering loosely with a piece of aluminum foil, and/or place the plate in the microwave or oven. They stay nice and warm in an enclosed space away from drafts. Don’t worry if the ground turkey steaks are not cooked through, they will finish cooking in the gravy.
Drain the excess oil but do not wash or wipe the skillet. Place it back over medium-low heat and add the butter. When the butter is melted and foamy add the onions and sliced mushrooms. Cook gently for 4-5 minutes, stirring frequently.
Add the flour to the onions and mushrooms, stir to combine well and cook for 1-2 minutes, stirring frequently.
Raise the heat to medium and add the chicken broth, Worcestershire sauce, ½ teaspoon salt and black pepper. Stir, while gently scrapping the bottom of the skillet as you go.
When the sauce is simmering, add the patties back to the pan (it will take about 5 minutes to come to a simmer).
Bring the liquid back up to a simmer (just 1-2 minutes), lower the heat to medium low, cover and continue cooking, at a simmer for 20 minutes, stirring occasionally, and flipping the steaks at least 2 times during the cooking time.
Uncover the skillet for the last 5 minutes of cooking to thicken the gravy further, if needed. Keep the gravy at a simmer, raise or lower the heat as needed.
The internal temperature of the turkey Salisbury steaks needs to be at least 165°F at the thickest part of the largest piece. Use an instant read thermometer to make sure they are up to temperature. If it’s not, continue cooking for 5-10 minutes and check again.
Taste the gravy and add salt if needed. As a reference we added ¼ teaspoon to ours.
Notes Don’t slice the mushrooms and onions too thin so that they don't hold up in the gravy. The gravy will thicken as it cools. Loosen it with a little bit of chicken broth if it’s too thick.
Nutrition
Calories: 338kcal | Carbohydrates: 16g | Protein: 32g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1591mg | Potassium: 743mg | Fiber: 2g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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