Salisbury Steak

Mmm, there's nothing like steak on a warm summer night.

Salisbury Steak

Mmm, there’s nothing like steak on a warm summer night.

-Recipe brought to you by Velveeta Shells and Cheese and Relish Magazine (

Salisbury Steak

Velveeta Shells and Cheese is a very versatile, smooth and creamy side dish that goes well with everything, including this salisbury steak. Make this tonight with a side of Velveeta Shells and Cheese for a delicious dinner.

Makes 4 Servings


2/3 cup canned reduced-sodium, fat-free beef broth

2 teaspoons tomato paste

3/4 teaspoon all-purpose flour

1/2 teaspoon Dijon mustard

1 pound lean ground beef

2 tablespoons minced flat-leaf parsley

1 tablespoon minced onion

2 teaspoons Worcestershire sauce

1/4 teaspoon kosher salt

1/8 teaspoon coarsely ground black pepper

2 teaspoons canola oil

Chopped parsley


1. In a small bowl, whisk broth, tomato paste, flour and mustard.

2. In another bowl, combine beef, parsley, onion, Worcestershire sauce, salt and pepper. Shape into four 1/2-inch thick ovals. In a large nonstick skillet, heat oil over medium-high heat. Add beef and cook 7 minutes, turning occasionally, or until desired degree of doneness. Remove to serving plates.

3. Add broth mixture to pan; cook and stir until lightly thickened (reduced to about 1/2 cup). Spoon over beef and sprinkle with chopped parsley.

Per serving: 150 calories, 6g fat, 60mg chol., 23g prot., 2g carbs., 0g fiber, 260mg sodium

This delicious recipe is brought to you by Velveeta and Relish magazine.

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For more recipes, visit our Recipe File.

Recipe by Jean Kressy

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