- 1 medium sweet onion, minced
- 1 lb. “earthy” mushrooms (shitake, cremini, or a mixture of “earthy” and button mushrooms), slice caps and mince stems
- 1 lb. ground turkey
- 1 slice freshly ground whole grain bread (grind in food processor to make fine crumbs)
- 2 egg whites
- 1 Tbsp. Worcestershire sauce
- 3/4 can low-sodium, low-fat beef broth
- 1/2 cup red wine
- 1 Tbsp. onion powder
- 2 Tbsp. ground sage
- 1 tsp. kosher salt, plus 1 dash
- Freshly cracked black pepper
- 2 fresh sage leaves, bruised and rubbed between your hands
- 1 tsp. olive oil
In a nonstick cooking pan that has been sprayed with veggie spray, saute minced onion, mushroom stems, and 1 dash of salt until translucent. Set aside to cool.
In a large bowl, mix ground turkey, cooled veggies, bread crumbs, egg whites, Worcestershire sauce, onion powder, ground sage, teaspoons kosher salt, and freshly cracked black pepper until thoroughly mixed (as you would a meatloaf). Divide the meat into 6 patties. Preheat a seasoned cast iron skillet (this gives the best results, a rich beefy flavor), brush on olive oil. Brown meat on both sides. Finish in the oven at 400 degrees for 20 to 30 minutes until no longer pink in the center.
In the meantime, saute sliced mushrooms in a nonstick skillet with cooking spray, until tender.
Once the meat is done, take it out of the pan and scrape the bits of caramelized meat out of the bottom of the pan with a spoon. Add the sage leaves, wine, and beef broth, and bring to a boil. Let the sauce reduce by half. Remove from the heat, take out the sage leaves, and pour the sauce over the steak. Serve along with sauteed mushrooms, brown rice, and a fresh green salad or fruit salad. Makes 6 servings.