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Chef Mick's Salisbury Steak with Mushroom Wine Sauce
Description
Forget about the cafeteria Salisbury steaks you remember--here's a tender, savory round of ground beef (or lamb, veal, or bison) flavored with onions and horseradish and napped in a silky sauce studded with browned mushrooms, courtesy of Chef Michaelangelo (Mick) Rosacci from Tony's Market in Denver.Ingredients
Serves
3-4
- 1 pound ground beef (round or sirloin), lamb, veal, or bison, or a combination
- 1/2 cup finely chopped onion, divided
- 1/2 cup plain bread crumbs or finely crushed crackers, plus additional as needed
- 1 egg
- 1 to 1 1/2 tablespoons prepared horseradish
- Dash of Worcestershire sauce
- 1 1/2 teaspoons prepared steak seasoning, divided (or salt and ground black pepper to taste)
- 1 clove garlic, minced
- 8 ounces mushrooms, sliced
- 1 container (11 ounces) More Than Gourmet Red or White Wine Sauce
- Salt and ground black pepper
- 4 tablespoons minced fresh parsley
Methods/steps
- Preheat the oven to 250 degrees. Preheat a heavy 12-inch skillet over medium heat.
- In a medium bowl, combine the ground meat, 1/3 cup minced onion, breadcrumbs, egg, horseradish, Worcestershire, and 1 teaspoon steak seasoning; mix well but do not work the meat excessively. If the blend is still wet and sticky, gently work in a few more tablespoons of the breadcrumbs. Shape the meat mixture into three or four 1/2-inch thick oval patties. Sprinkle them sparingly with about 1/2 teaspoon of the steak seasoning.
- Cook the patties in the skilliet over medium heat until just about done (about 140-150° internal temperature). Remove the patties from the pan and transfer them to the oven while you make the sauce.
- 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 tablespoons of olive oil or butter.) Add the remaining onions and garlic and sauté for one minute. Add the mushrooms and sauté until they are tender and lightly browned. Add the More Than Gourmet Red or White Wine Sauce and bring to a simmer to marry the flavors. Season to taste with salt and pepper and stir in the the parsley.
- Serve the patties with the sauce spooned over the top.
Additional Tips
Serve this Salisbury steak with potatoes or rice with some of the sauce spooned over them. For a creamier sauce, Chef Mick adds a dollop or two of sour cream just before serving.