These Salisbury steaks are flavorful and very moist. Nothing like the shoe leather served in cafeterias and frozen dinners. These steaks go wonderful served with a Belmont sauce.
Ingredients
- 1 pound extra-lean ground beef
- 2 tablespoons minced onion
- 2 tablespoons minced green bell pepper
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 clove garlic, minced
- ¼ teaspoon ground black pepper
- ¼ pinch dried thyme leaves
- all-purpose flour, or as needed
- 1 tablespoon oil, or as needed
Directions
Step 1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Step 2
Mix ground beef, onion, green bell pepper, parsley, salt, paprika, garlic, black pepper, and thyme together in a bowl; divide into 4 portions and shape into patties. Arrange patties on the prepared baking sheet. Dust both sides of patties with flour and brush with oil.
Step 3
Broil in the preheated oven until steaks are cooked through, 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Cook’s Note:
Substitute 1/8 teaspoon garlic powder for the fresh, if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 289 | |
% Daily Value * | |
Total Fat19g | 25% |
Saturated Fat7g | 34% |
Cholesterol78mg | 26% |
Sodium650mg | 28% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 2% |
Total Sugars0g | |
Protein25g | |
Vitamin C6mg | 31% |
Calcium14mg | 1% |
Iron3mg | 15% |
Potassium342mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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