Grown-Up Salisbury Steak

My friend, Theresa, is a natural foodie. She knows the good stuff, and I’m always happy when she shares one of her tasty recipes with me. The most recent is this scrumptious Salisbury Steak with Mushroom Gravy. It's not like the Salisbury Steak of my childhood—something I avoided in the school cafeteria lunch line—or the soggy, meat-like substance bathed in greasy gravy that I remember from the Piccadilly. Instead, this tastes truly steak-like—a nice combination of simple ingredients that bring out only the best in a comforting beef dish. A grown-up mushroom wine gravy replaces the old, oily version. This recipe will make you forget all about the the lunch-line’s version of Salisbury Steak.

I used extra-lean, local, farm-raised beef. I seared my patties for only two minutes on each side—lean meat takes less cooking time, and medium rare in the middle is just right. If you’re using a fattier meat, try cooking for 3 minutes on each side.

Thank you, Theresa! Keep those good recipes coming.

Salisbury Steak with Mushroom Gravy

1/3 cup diced onion, divided
½ teaspoon black pepper
½ teaspoon salt
2 garlic cloves, minced
1 lb. ground beef
Olive oil

1 tablespoon butter
8 oz. mushrooms, quartered
1/3 cup dry red wine
1 ¼ cups beef broth
1 tablespoon all-purpose flour
1 teaspoon red wine vinegar

Combine ¼ cup onion, pepper, salt, garlic, and beef. Shape into four ¼ pound patties. Season again lightly with salt if desired. Add about 1 tablespoon oil to a skillet, and heat over medium high heat. Cook patties 2 minutes on each side or until browned. Remove from heat.

Melt butter in pan over medium heat. Add mushrooms, and sauté for 4 minutes. Stir in wine and remaining onion, and cook 2 minutes. Pour broth into pan, and bring to boil. Add some of the hot broth to the flour in a small bowl, and stir to paste consistency. Add back to pan, and cook 5 minutes or until thick. Add patties and vinegar to pan, and cook for 2 minutes.