Recipe by Randimirrae
A great change of pace for a classic. This is a healthier and lower calorie version ... made with ground turkey!
Top Review by PaulaG
Made half a recipe for dinner last night. Since this does not have a canned soup it was easy to convert to gluten free. For the breadcrumbs I used gluten-free certified oatmeal. Prior to browning the patties I dusted them with gluten-free flour which helped them to develop a nice color. I added in some sliced onions to cook with the mushroom gravy and added the patties back into the gravy to cook for a few minutes after removing from the oven. I did thicken the gravy with a little bit of cornstarch mixed with water. Next time I would make more of the gravy. I seasoned according to our taste. The steaks were served with mashed potatoes and peas. Thanks for a good recipe.
- 1 medium sweet onion, minced
- 1 lb earthy mushroom, slice caps and mince stems
- 1 lb ground turkey
- 1 1⁄2 cups whole wheat breadcrumbs
- 2 egg whites
- 1 tablespoon Worcestershire sauce
- 11 ounces low-sodium low-fat beef broth
- 1⁄2 cup red wine
- 1 tablespoon onion powder
- 2 tablespoons ground sage
- 2 tablespoons kosher salt
- 1 1⁄2 tablespoons black pepper
- 2 fresh sage leaves, bruised and rubbed between your hands
- 1 teaspoon olive oil
Directions See How It's Made
- In a nonstick cooking pan that has been sprayed with veggie spray, sweat minced onion, mushroom stems, and 1 dash of salt until translucent. Set aside to cool.
- In a large bowl, mix ground turkey, cooled veggies, bread crumbs, 2 egg whites, 1 tablespoon Worcestershire sauce, 1 tablespoon onion powder, 2 tablespoons ground sage, 2 teaspoons kosher salt, and freshly cracked black pepper until thoroughly mixed (as you would a meatloaf). Divide the meat into 6 patties. Preheat a seasoned cast iron skillet (this gives the best results, a rich beefy flavor), brush on 1 teaspoon of olive oil. Brown meat on both sides. Finish in the oven at 400 degrees for 20 to 30 minutes until no longer pink in the center.
- In the meantime, sauté a pound of sliced mushrooms in nonstick skillet with cooking spray, until tender.
- Once the meat is done, take it out of the pan and scrape the bits of caramelized meat out of the bottom of the pan with a spoon. Add the sage leaves, wine and the beef broth, and bring to a boil. Let the sauce reduce by half. Remove from the heat, take out the sage leaves, and pour sauce over steak. Serve along with sautéed mushrooms, brown rice, and a fresh green salad.