Salisbury Steak with Mushroom Gravy

Source: Cooking Light, December 2010. Serves 4.

Ingredients

• ⅓ cup grated onion, divided
• ½ tsp. black pepper
• ¼ tsp. salt
• 2 garlic cloves, minced
• 1 lb. ground sirloin
• cooking spray
• 1 Tbsp. butter
• 8 oz. cremini mushrooms, quartered
• ⅓ cup dry red wine
• 1¼ cups fat-free, lower-sodium beef broth
• 1 Tbsp. all-purpose flour
• 1 tsp. red wine vinegar

Instructions

Combine ¼ cup onion, pepper, salt, garlic, and beef. Shape into 4 (½-inch-thick) patties. Heat a skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned.

Melt butter in pan. Add mushrooms; saute 4 minutes. Stir in wine and remaining onion; cook 2 minutes. Combine broth and flour; add to pan, and bring to a boil. Cook 5 minutes or until thick. Add patties and vinegar to pan; cook 2 minutes.

Serving suggestion: serve with a green vegetable and Herbed Smashed Potatoes: boil 1 lb new potatoes 10 minutes or until tender; drain. Mash with a potato masher. Add ⅓ cup half-and-half, 1 Tbsp. butter, 1 Tbsp. mixed herbs, and 3/8 tsp salt.