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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.

Salisbury Steaks with Red Wine Glazed Mushrooms

Salisbury Steaks with Red Wine Glazed Mushrooms

  • Ingredients:
  • 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

Preparation:
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

Recipe Notes:
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.

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