"Urban" Salisbury Steak

One of the benefits of subscribing to multiple cooking magazines is that, occasionally, a free cookbook will arrive in the mail. Most of the time, they are filled with bland recipes that lack any sort of flare. The one that arrived the other day however, was quite the opposite! Better Homes and Garden mailed me a magazine-like cookbook that contained page after page after page of mouthwatering ideas! Clearly, there was a reason it was called "All-Time Favorites". Literally every page had something worth trying (upside to this? I didn't have to tear out any pages because I am keeping them all!)! The hardest part was deciding which one to try first...

Because I usually have a package of ground turkey in the fridge (or freezer), I settled on the Salisbury Steaks. These can be made with ground beef as well, but for a healthier version (dubbed "urban" above), I modified it a bit. Serve with a mixed greens salad, factor in the garlic, mushrooms, and tomato paste, and you have yourself a well-balanced meal that is easy enough to make on a weeknight. Consider the aroma that will have your neighbors (and/or your dog) drooling, a bonus.

"Urban" Salisbury Steaks
(makes 4 servings)

Ingredients:
1 package ground turkey
1 envelope dry onion soup mix
3 tablespoons Worcestershire sauce
2 cloves garlic, minced
Cooking spray or 1 tbs butter
2 8 ounce packages sliced, fresh mushrooms
1 cup reduced sodium chicken broth
1/4 cup dry red wine ( white wine works too - I was out of red)
1/2 6 ounce can of tomato paste

Directions:
1. In a large bowl, combine turkey, 2 tablespoons of the soup mix, and 1 tablespoon of the Worcestershire sauce. Mix well, and shape into 4 patties.
2. There are two options for browning the patties: i) use the George Foreman and grill for 4 minutes, or ii) cook patties in 2 teaspoons of olive oil in a large skillet, approx 4 minutes. If cooking in a skillet, turn once while browning, then remove from skillet and set aside.
3. Coat a large skillet with cooking spray (or melt butter), and saute the garlic for 1 minute. Add the mushrooms and cook for 5 minutes, or until tender. Add the chicken broth, wine, tomato paste, remaining soup mix, and 2 tablespoons of Worcestershire sauce. Stir, making sure to scrape the bottom for any browned bits (lots of flavor here!).
4. Place patties back into the skillet, spoon with sauce, and cover. Cook on medium-low heat for 8-10 minutes, making sure to spoon with sauce again half way through.
5. Remove from heat, and serve!