Salisbury Steak With Ruby Port
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
4 patties
- Serves:
- 4
ingredients
- 1⁄2 cup milk
- 7 tablespoons instant potato flakes
- 1 lb ground beef, 90% lean
- salt and pepper
- 4 tablespoons unsalted butter
- 1 onion, halved and sliced thin
- 1 lb white mushroom, sliced thin
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 3⁄4 cups beef broth, low sodium
- 1⁄4 cup ruby port
directions
- 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 better in large nonstick skillet over medium-high heat. Cook patties unil 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 port 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.
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RECIPE SUBMITTED BY
Cooking is my relaxation. I have a picky eater as my DW and a picky eater as my son. I eat everything under the sun and am very adventerous with foods. The challenge, please my family, expand their taste buds, and still make unique dishes that blend a wide variety of flavors.