Salisbury Steak

1/2 cup milk

7 T instant potato flakes

1 lb. 90 percent lean ground beef

table salt and ground black pepper

4 T (1/2 stick) unsalted butter

1 onion, halved and sliced thin

1 pound white mushrooms, sliced thin

1 T tomato paste

2 T all-purpose flour

1 3/4 cups low-sodium beef broth

1/4 cup ruby port

 

Whisk milk and potato flakes together in large bowl.  Add beef, 1/2 tsp. salt, and 1/2 tsp. pepper and knead until combined.  Form meat mixture into four 1/2-inch thick oval patties and transfer to parchment-lined plate.  Refrigerate patties for 30 minutes or up to 4 hours.

 

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.  Cook patties until well browned, about 5 minutes per side.  Transfer patties to plate and tent with foil.

 

Add onion and remaining butter to now empty skillet and cook until onion is softened, about 5 minutes.  Add mushrooms and 1/2 tsp. salt and cook until liquid has evaporated, 5 to 7 minutes.  Stir in tomato paste and flour and cook until browned, about 2 to 3 minutes.  Slowly stir in broth and port and bring to simmer.  Return patties to skillet, cover, and simmer over medium-low heat until cooked through, 12 to 15 minutes.  Season gravy with salt and pepper to taste.

 

Serves 4

Printed from Brenda’s Canadian Kitchen