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Salisbury Steak with Mushroom Wine Sauce

Posted on: April 29th, 2010

I’ve been craving a burger, but with the cool weather, Salisbury Steak sounds better.  Here is a recipe with an amazing Mushroom Wine Sauce made simple with More Than Gourmet brand Red Wine Sauce – a top notch foundation sauce you can turn into a wide array of sauces in minutes.

Heat and serve Salisbury Steak with Mushrooms from Tony’s Deli

With this dish, and all meatloaf type dishes, I love to blend beef, pork and veal – we only get three meals a day – why not make every one special?!  Enjoy!  mick

Salisbury Steak with Mushroom Wine Sauce

1 lb Ground Beef, Round, Sirloin, Lamb, Veal, Bison or a combination
1/2 cup finely chopped onion, separated
1/2 cup Tony’s Plain Breadcrumbs, or crushed cracker crumbs
1 egg
1 – 1.5 TBS prepared horseradish
dash of Worcestershire
2 tsp Tony’s Steak and Roast Seasoning, or salt and pepper or your favorite seasoning salt
1 tsp minced garlic
8 oz sliced mushrooms
4 TBS minced fresh parsley
one 11 oz container More Than Gourmet Red or White Wine Sauce, see notes below *

Preheat oven to 250 degrees. Preheat a heavy 12 inch skillet over medium heat.

In a medium bowl, combine ground meat, 1/3 cup minced onion, breadcrumbs, egg, horseradish, Worcestershire and 1 tsp Tony’s Steak and Roast Seasoning (or your favorite seasoning blend to taste); mix well but do not work excessively. If the blend is still wet and sticky, blend in a few more tablespoons of breadcrumb.

Shape and hand pack patties into three or four ½ inch thick oval patties – sprinkle sparingly with Tony’s Steak and Roast Seasoning (or your favorite seasoning blend to taste).

Cook patties in a heavy 12 inch nonstick skillet over medium heat until they are almost done (about 140-150° internal). Transfer steaks to oven to finish while you make the sauce.

More Than Gourmet Wine Sauces – so easy!

Return the skillet with drippings to a medium high flame (if the meat was lean and there are not enough drippings, add a 1-2 TBS olive oil or butter). Add remaining onions and garlic and saute for one minute. Add mushrooms and saute until tender and lightly browned. Add parsley (the steaks can be served at this point simply smothered with mushrooms or continue to make sauce). Add Red or White Wine Sauce* and bring to a simmer to marry flavors.

Serve sauce over patties – great with rice or potatoes and steamed vegetables. Serves 3-4. – chef mick
rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com

* Notes: More Than Gourmet Red and White Wine Foundation Sauces are available at Tony’s Market. You could also substitute with Tony’s homemade Bordelaise, Sauce Au Poivre, Green Peppercorn or White Mushroom Sauce. Alternatively, you can make your own wine reduction sauce from More Than Gourmets Demi Glace (available at Tony’s). For a creamier sauce, add one or two dollops of sour cream just before serving. Also great if you skip the sauce altogether and serve smothered with mushrooms.

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