I’ve never known a man who didn’t have an occasional craving for diner grub, no matter how dedicated he is to his physique. That’s where this chopped steak with mushroom sauce recipe comes in. It allows you to satisfy those greasy-spoon cravings without undermining your progress. The key to success with this recipe is not overmixing the beef, which creates a dry, unpalatable dish. Using quality ingredients and fresh herbs adds flavor, too. The mushroom sauce is made without cream, which helps keep the fat content down. For even less fat, use ground turkey. It’s not fancy, but it’s loaded with protein and, perhaps just as important, a ton of flavor. Enjoy!


  • 2 lbs lean ground beef, or turkey
  • ¼ cup onion, minced
  • 2 tbsp garlic, minced
  • 1 tsp salt
  • 1 tbsp finely ground pepper
  • 2 oz brandy
  • 2 cups beef stock
  • 2 cups mushrooms (cremini or button), quartered
  • 1 tbsp fresh thyme, minced
  • 1/2 tbsp fresh rosemary, minced
  • generous pinch ground nutmeg
  • 1 tbsp butter, at room temperature
  • 3 crowns broccoli or vegetable of your choice


  1. Preheat oven to 400º.
  2. In a bowl, mix ground beef (or turkey), onions, garlic, salt, and pepper. Portion meat into 8–9 burger-size patties.
  3. Coat large saucepan with nonfat cooking spray; heat over medium-high. Add patties and cook on each side until browned, 3–4 minutes.
  4. For a medium-well dish, place pan in oven to finish for 4-5 minutes.
  5. Remove patties from pan and allow to rest. Then return pan to medium-high heat.
  6. Slowly add brandy and allow it to cook off. Then add stock, mushrooms, herbs, and nutmeg and cook for 3–4 minutes, allowing sauce to reduce.
  7. Remove pan from heat and whisk in butter to finish. Serve over chopped steak, along with a vegetable of your choice.
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