Mmm, there’s nothing like steak on a warm summer night.
-Recipe brought to you by Velveeta Shells and Cheese and Relish Magazine (relishmag.com)
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
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.
For more recipes, visit our Recipe File.
Recipe by Jean Kressy