Serves: 8
WW Points: 4–5 points per serving ⭐
(using lean beef + light soup swaps below)
Ingredients (Lightened Up)
For the Salisbury Steaks
- 2 lbs 93–96% lean ground beef
- ½ cup seasoned breadcrumbs (or panko light)
- ¼ cup skim milk
- 1 packet onion soup mix
- ½ tsp dried thyme
For the Gravy
- 1 tbsp olive oil (instead of 2)
- 1 white onion, thinly sliced
- 2 cans 98% fat-free cream of chicken soup
- ¾ cup water
- 1 packet au jus mix
- 2 tbsp all-purpose flour (reduced)
Instructions
- Make the patties:
In a large bowl, gently mix ground beef, breadcrumbs, milk, onion soup mix, and thyme. Form into oval patties. - Brown:
Heat olive oil in a skillet over medium-high heat. Brown patties on both sides (they don’t need to cook through). Transfer to the slow cooker. - Onions:
In the same skillet, sauté sliced onions until golden. Add to the slow cooker. - Gravy:
Sprinkle flour into the skillet drippings and cook briefly until lightly golden.
Whisk in cream of chicken soup, water, and au jus mix until smooth. - Slow cook:
Pour gravy over patties. Cover and cook on LOW for 4–6 hours. - Serve:
Spoon gravy over patties and serve with mashed potatoes, rice, noodles, or veggies.
