- Combine Ingredients: In a large mixing bowl, combine the extra lean ground beef, finely chopped onion, whole wheat breadcrumbs, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well combined.
- Shape Patties: Shape the mixture into 4 equal-sized oval-shaped patties.
- Cook Patties: Preheat a non-stick skillet over medium-high heat. Cook the Salisbury steak patties for about 4-5 minutes on each side, or until cooked through and browned. Remove the patties from the skillet and set aside.
Making the Garlic Mashed Potatoes
- Boil Potatoes: Place the peeled and cubed Yukon Gold potatoes in a large pot of water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
- Add Ingredients: Add the minced garlic, unsweetened almond milk, light butter or margarine, salt, and pepper to the pot with the cooked potatoes.
- Mash Potatoes: Mash the potatoes using a potato masher or fork until smooth and creamy. Adjust seasoning to taste.
Preparing the Mushroom & Onion Gravy
- Sauté Vegetables: In the same skillet used to cook the Salisbury steak patties, melt the light butter or margarine over medium heat. Add the sliced mushrooms and chopped onion, and sauté until tender, about 5-7 minutes.
- Add Flour: Sprinkle the flour over the mushrooms and onions, stirring constantly, and cook for an additional 1-2 minutes.
- Add Broth: Gradually pour in the reduced-sodium beef broth, stirring constantly, until the mixture thickens and becomes smooth. Season with salt and pepper to taste.
- Simmer Patties: Return the cooked Salisbury steak patties to the skillet with the mushroom & onion gravy. Reduce the heat to low, cover, and simmer for 5-7 minutes to allow the flavors to meld together.
See also Weight Watchers 3-Ingredient Lemon Cake.
