Rick's Salisbury Steak with Mushroom Wine Sauce
A great recipe for Salisbury steak with a mushroom wine sauce.
A great recipe for Salisbury steak with a mushroom wine sauce.
- salt to taste
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 pound ground beef (75% - 80% lean)
- 1/2 tsp garlic powder divided
- 2 tbs tomato juice
- 4 tbs worcestershire sauce divided
- 1 medium onion half diced and half sliced
- 1 package mushrooms fresh sliced (about 8-oz)
- 3 tbs butter or margarine
- 2 tbs burgundy wine (up to 3)
- 1 14.5-oz can beef gravy
- Carbohydrate 12.159558125 g
- Cholesterol 105.4625 mg
- Fat 33.493315625 g
- Fiber 1.0706812673267 g
- Protein 23.760301875 g
- Saturated Fat 15.252089 g
- Serving Size 1 1 Serving (289g)
- Sodium 873.787625 mg
- Sugar 11.0888768576733 g
- Trans Fat 4.2056116875 g
- Calories 450 calories
Step-by-step
- Combine ground beef, 1 tsp. garlic powder, onion powder, black pepper, salt, tomato juice, 2 Tbs. Worcestershire Sauce, and diced onion; mix well (don’t overwork the meat mixture). Shape mixture into four ¼- ½-inch thick oval patties.
- Heat large heavy non-stick skillet over medium-high heat 3 minutes or until hot (if pan is not heavy, use medium heat.)
- Place patties into skillet as they are formed; cook 3 minutes per side or until browned. Transfer to plate. Pour off drippings.
- Melt butter in skillet; add mushrooms. Cook and stir 2 minutes. Add the burgundy, and the remaining Worcestershire sauce and garlic powder; cook one minute. Add sliced onions and gravy; mix well.
- Return patties to skillet covering with gravy; simmer uncovered over medium heat 2 minutes for medium or until desired doneness, turning meat and stirring sauce.
Unlike a traditional hamburger served on a bun with raw toppings, Salisbury steak relies on a deeply savory pan sauce to anchor the dish as a plated main course. Ground beef requires careful handling to prevent toughness, meaning the meat mixture should be combined thoroughly with spices and tomato juice without squeezing or overworking the proteins. Preheating a heavy non-stick skillet over medium-high heat for a full three minutes ensures the surface is hot enough to develop a rich, brown crust on the oval patties before the interior cooks through. Managing the sequence of the pan sauce prevents the butter and sliced mushrooms from burning while allowing the burgundy wine and canned beef gravy to reduce properly. Cooking the patties for only three minutes per side during the initial sear keeps the ground beef tender while it finishes simmering in the liquid. Selecting ground beef with a 75 to 80 percent lean ratio provides enough natural fat to keep the patties moist during the browning phase without requiring excess added cooking oil. Home cooks working on a budget will appreciate how inexpensive canned beef gravy transforms into a complex, restaurant-quality reduction when enhanced with fresh mushrooms, red wine, and Worcestershire sauce. Deglazing the hot skillet with wine lifts the browned bits stuck to the bottom, incorporating those concentrated flavors directly into the sauce. Simmering the patties uncovered for just two minutes in the final step thickens the gravy to the proper consistency while bringing the meat to medium doneness.
