Here's a dish I've made a number of times for weeknight meals. It's quick, easy and tasty. I like to serve it with mashed potatoes and roasted carrots.The photo is actually of the one leftover serving from the last time I made it. I often have a hard time fitting in taking a photo when I'm trying to get dinner on the table!
Superfast Salisbury Steak
(adapted from Cooking Light)
3/4 pound 90% lean ground beef
3/4 pound ground turkey breast
1/3 cup dry breadcrumbs
1 egg
Cooking spray
3/4 cup water
3 Tablespoons tomato paste
2 Tablespoons dry sherry
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 (10 1/2-ounce) can condensed French onion soup (such as Campbell's)
(adapted from Cooking Light)
3/4 pound 90% lean ground beef
3/4 pound ground turkey breast
1/3 cup dry breadcrumbs
1 egg
Cooking spray
3/4 cup water
3 Tablespoons tomato paste
2 Tablespoons dry sherry
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 (10 1/2-ounce) can condensed French onion soup (such as Campbell's)
Combine ground beef, turkey, breadcrumbs and egg. Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 6 minutes or until browned, turning after 3 minutes. Remove patties from pan; keep warm. Stir in water and remaining ingredients. Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 6 minutes or until browned, turning after 3 minutes. Remove patties from pan; keep warm. Stir in water and remaining ingredients. Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).