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  • 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 coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons canola oil
  • -- Chopped parsley, optional for garnish


  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.

Recipe by Jean Kressy.

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The recipe was originally published as Salisbury Steak on

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