This Salisbury Steak Chili combines all the ingredients of classic Salisbury Steak for an easy, delicious meal that’s somewhere between a chili and a stew.
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 5 medium-large carrots, diced
- 4 cloves garlic, minced
- 2 large portobello mushrooms, thickly sliced
- 8 ounces button or baby bella mushrooms, diced
- 1 1/4 pounds lean ground beef
- 3 ounces tomato paste
- 2 teaspoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 heaping tablespoon flour
- 32 ounces beef stock
- 1 can (14.5-oz) diced tomatoes, drained
- 1 teaspoon dried thyme
- Sea salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- For serving: additional parsley and Greek yogurt or sour cream
- Heat the olive oil in a deep pot and saute the onion and carrots until softened. Add the garlic and season with sea salt and pepper.
- Make a well in the middle of the pot and saute the ground beef until browned. Add in the diced baby bella mushrooms and cook until starting to soften. Add in the thickly sliced portobello mushrooms and the tomato paste. Stir and cook the mixture for 2 minutes.
- Sprinkle the beef mixture with the flour and cook an additional 2 minutes. Stir in the Dijon mustard and Worcestershire sauce. Slowly add in the beef stock while stirring.
- Add in the diced tomatoes and thyme. Season with sea salt and pepper and let the chili come to a simmer.
- Let the chili simmer for 25-30 minutes, until the flavors have melded, all vegetables are softened, and the chili has thickened.
- Skim any fat from the top and stir in the fresh parsley. Serve the chili topped with additional fresh parsley and Greek yogurt or sour cream, if desired. Enjoy!
- Serving Size: 1 serving (of 5)
- Calories: 401
- Sugar: 9g
- Sodium: 900mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 47g
- Cholesterol: 100mg