Home > Recipes > Salisbury Steak with Gravy

Salisbury Steak with Gravy Recipe

Photo by: Taste of Home

100% would make again

Read reviews (2)

Rate recipe

“This recipe was shared at a WeightWatchers meeting I attended, and my whole family really enjoys it,“ writes Danelle Weiher from her home in Verndale, Minnesota. “I like that it‘s so tasty and quick to prepare.“

This recipe is:

Healthy

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Salisbury Steak with Gravy Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

4 Servings
Prep: 15 min. Bake: 50 min.

Ingredients

1/2 cup fat-free milk
14 fat-free saltines, crushed
2 tablespoons dried minced onion
2 teaspoons dried parsley flakes
1 pound lean ground beef
1 jar (12 ounces) fat-free beef gravy
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper

Directions

In a large bowl, combine the milk, saltines, onion and parsley. Crumble beef over mixture and mix well. Shape into four patties. Place in an 8-in. square baking dish coated with cooking spray.
In a small bowl, combine the gravy, ketchup, Worcestershire and pepper; pour over patties. Bake, uncovered, at 350° for 50-55 minutes or until a meat thermometer reads 160°. Yield: 4 servings.

Nutritional Analysis: 1 serving equals 266 calories, 9 g fat (4 g saturated fat), 77 mg cholesterol, 727 mg sodium, 21 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

Salisbury Steak with Gravy published in Simple & Delicious March/April 2006, p13

More recipes like this...

Serve With...

Festive Rice Medley

Menus, videos and more

Watch 1000s of how-to cooking videos and recipe tips from Taste of Home and around the web.

Visit our Video Section »

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »