Salisbury Steak With Ruby Port |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This is a great recipe from Cook's Country. The Ruby port totally makes the sauce! 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. 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. 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. 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.
|
|