Salisbury Steaks with Red Wine Glazed Mushrooms
Salisbury steaks, when made with a good quality beef, a few flavorful ingredients and a little bit of care can make a great comfort food meal. The horseradish and Worcestershire in the meat mixture add a little zip that works well with the wine glazed mushrooms. We served our "steaks" with Rustic Onion-Bacon Smashed Potatoes and sautéed spinach.
- 1 lb top sirloin, freshly ground
- 3 tablespoons soft breadcrumbs
- 1 tablespoon mayonnaise
- 2 teaspoons horseradish
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon butter
- 3 tablespoons olive oil, divided
- 1 clove garlic, finely chopped
- 2 tablespoons onion, finely chopped
- 1/2 lb mushrooms (white or cremini), sliced
- 2/3 cup red wine
- Salt and freshly ground black pepper to taste
Place the ground sirloin in a mixing bowl. Add the breadcrumbs, mayonnaise, horseradish, Worcestershire sauce, 1/2 teaspoon salt and a few generous grinds of black pepper. Using your hands, combine the ingredients gently and form into 4 oval patties about 3/8-inch thick. Transfer to a plate and refrigerate while you prepare the mushrooms.
Heat the butter and 1 tablespoon of olive oil in a large pan over medium-high heat. Add the garlic and onion and sauté until soft and fragrant, about 1 minute. Add the mushrooms and continue cooking, turning frequently with a spatula, until they turn golden brown, about 4 minutes. Season to taste with salt and pepper and add the red wine. Continue cooking, stirring frequently, until nearly all the wine has evaporated. Transfer to a serving dish and keep warm.
Wipe out the pan and heat the remaining 2 tablespoons of olive oil just until smoking. Carefully add the meat patties and cook for 1 to 1-1/2 minutes per side, or to desired doneness.
Top each patty with a portion of mushrooms and serve immediately.
Makes 4 servings
If you have the equipment, it really pays to grind the beef yourself just before using. We used top sirloin, trimmed of excess fat. If you can't grind your own, choose a nice looking steak and ask your butcher to grind it for you.
This is an original recipe created & tested by the editors of MyGourmetConnection