SALISBURY STEAK WITH MUSHROOM GRAVY RECIPE - SKINNYTASTE
This classic Salisbury Steak recipe is lightened up, smothered in mushroom gravy and ready in under 30 minutes!
Provided by Gina
Categories Dinner
Total Time 55 minutes
Prep Time 10 minutes
Yield 8
Number Of Ingredients 18
Steps:
- Sauté onions in oil over medium heat until golden brown, about 5 minutes.
- In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper. Shape into 8 oval patties.
- In a large deep skillet over medium-high heat, brown both sides of patties, about 4 to 5 min on each side, in batches as needed. Set aside on a dish.
- Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
- Return patties to the skillet with the mushrooms.
- In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder. Pour over meat and mushrooms in skillet.
- Cover and cook on low heat for 20 minutes, stirring occasionally.
Nutrition Facts : ServingSize 1 patty w/ mushroom gravy, Calories 247 kcal, CarbohydrateContent 10.5 g, ProteinContent 27 g, FatContent 11 g, SodiumContent 420 mg, FiberContent 1 g, SugarContent 2.5 g
CREAMY WHITE CHICKEN CHILI – INSTANT POT RECIPES
Serves 6-8 5 minutes prep time / 35 minutes cook time / 40 minutes total time
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 35 minutes
Yield 6 - 8 servings
Number Of Ingredients 18
Steps:
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add chicken, beans, chiles, chili powder, salt and pepper and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
- In a medium bowl, melt butter, then whisk in flour until well combined. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed.
- Stir in warmed milk, sour cream and lime juice. Adjust seasonings.
- Serve hot topped with cilantro and shredded cheese (optional).
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