Salisbury Steaks with Mushroom Sauce1
By Just A Pinch KitchenCrew
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- 1.5 lb
- ground round
- 3 Tbsp
- 1 Tbsp
- worcestershire sauce
- 1 medium
- onion, grated
- 3/4 tsp
- all purpose seasoning, salt-free
- 1/8 tsp
- freshly ground black pepper
- 1/2 tsp
- dried thyme, crushed
- 1/4 c
- skim milk
- 3/4 oz
- dried mushrooms
- 1 c
- hot water
- 1/2 c
- beef broth
- 1/2 c
- red wine
- 1/4 c
- carrots, grated
- 2 Tbsp
- fresh parsley, minced
1In a bowl, combine beef, flour, worcestershire sauce, onion and spices.
2Blend gently, thoroughly mixing all ingredients.
3Add milk and mix again.
4Shape into eight patties, cover and refrigerate.
5Meanwhile, place mushrooms in a small bowl.
6Cover with hot water and soak 20 to 30 minutes; chop and set aside.
7Strain water through a paper towel into a clean bowl (this will remove any dirt) and save the liquid.
8Add enough beef broth to saved liquid to make 1 cup.
9Add red wine and stir well.
10Place a heavy nonstick skillet over medium-high heat.
11Add patties and brown them thoroughly on each side.
12Remove from skillet and drain on paper towels.
13Pour off any liquid left in skillet and return skillet to heat.
14Add chopped mushrooms, liquids and carrots to skillet.
15Bring liquid to a boil and reduce it by a third.
16Add beef patties, reduce heat and simmer 10 minutes.
17Sprinkle patties with parsley and serve hot.
18Serve with baked potatoes and fresh green salad.