You are here: Home » Recipes » Salisbury Steak Salisbury Steak Kitchen Tested Yield 4 servings Prep 5 mins Cook 10 mins Rediscover the delicious origins of this cafeteria staple. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 2/3 cup canned reduced-sodium, fat free beef broth2 teaspoons tomato paste3/4 teaspoon all-purpose flour1/2 teaspoon Dijon mustard1 pound lean ground beef2 tablespoons minced flat-leaf parsley1 tablespoon minced onion2 teaspoons Worcestershire sauce1/4 teaspoon coarse salt1/8 teaspoon freshly ground black pepper2 teaspoons canola oil -- Chopped parsley, optional for garnish Instructions In a small bowl, whisk broth, tomato paste, flour and mustard. 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. 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.