When Mike and I were newly weds and I told him that I was making Salisbury Steak for dinner, it usually involved a trip to the freezer to retrieve the box. Hahaha… I shudder to think about the amount of TV dinners that I fed to that poor man during those early years. I thought home cookin’ was Hamburger Helper. Oh man. Well, tonight I believe I made up for all of that. Mike loves Salisbury Steak and this wonderful recipe with caramelized onions, fresh mushrooms, and red wine in the sauce made him ask for seconds and say “This is a quality meal”. Yay! :D It was a pretty delicious meal and the best part… it was quick and easy to make.
Recipe Source: Adapted from Cook’s Country
- 1/2cup milk
- 7 TBS instant potato flakes
- 1 pound 90-percent lean ground beef
- Salt and pepper
- 4 TBS unsalted butter
- 1 onion, halved and sliced thin
- 1 pound white mushrooms, sliced thin
- 1TBS tomato paste
- 2 TBS flour
- 1 3/4 cups low-sodium beef broth
- 1/4 cup good red wine
- 1. Whisk milk and potato flakes in large bowl. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into four 1/2-inch-thick oval patties and transfer to parchment-lined plate. Refrigerate for 30 minutes or up to 4 hours.
- 2. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Cook patties until well browned, about 5 minutes per side. Transfer to plate.
- 3. Add onion and remaining butter to empty skillet and cook until onion is softened, about 5 minutes. Add mushrooms and 1/2 teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in broth and wine and bring to simmer. Return patties to skillet, cover, and simmer over medium-low heat until cooked through, 12 to 15 minutes. Season sauce with salt and pepper. Serve.
By: The Kitchen Door