Salisbury Steaks with Mushroom Sauce

To me, Salisbury steaks are the ultimate comfort food.  I love the beef goodness of the steaks and the umami rich mushroom sauce takes it over the top.  I adapted this recipe from one found in the American Heart Association cookbook.  It's a definite keeper.  I served the steaks over mushroom flavored rice/pasta packet.  Supporting cast included fried okra, rainbow cauliflower, and sliced tomatoes.  This was a delicious and satisfying meal.

Steaks:

16 oz. lean ground chuck

1/2 medium onion, grated

2 T. all-purpose flour

1 T. Worcestershire sauce

1 t. seasoned salt

1/2 t. dried thyme

1/4 t. freshly ground pepper

3 T. milk

Sauce:

2 T. olive oil

8 oz. sliced mushrooms (choose your favorite kind)

1 cup low sodium beef stock

1/2 cup dry red wine

2 - 3 T. chopped parsley for garnish

In a large bowl, stir together all the meat patty ingredients except for the milk.

Add the milk and stir again.  Shape into oblong patties.  Set aside.

Heat a heavy non-stick skillet over medium-high heat.  Cook the patties for 5 - 6 minutes on each side, or until browned on each side and no longer pink in the middle.  Reduce the heat to medium if the meat is browning too quickly.  Remove from the skillet and drain on paper towels.  

 

Return the skillet to the heat.  Add olive oil and mushrooms to the skillet.  Let the mushrooms cook, stirring occasionally, until the extra moisture has cooked out of the mushrooms.  Increase the heat to high and add the beef stock and wine and bring to a boil.  Boil the liquid for 4 - 5 minutes, or until reduced by one third to one half.

Add the beef patties.  Reduce the heat and simmer for 10 minutes.  Sprinkle with the parsley before serving.

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