Salisbury Steak with Mushroom Gravy
Source: Cooking Light, December 2010. Serves 4.
- Terry
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.