Creamy Mushroom Salisbury Steak
Description
Delicious! Maybe a little too cozy for August but I made this back in May when cozy was required. I was worried that this recipe from, ‘Half Baked Harvest – Quick & Cozy’ would be too similar to our easy family favorite Mushroom Meatballs, but it’s a level up for sure! Very doable for a weeknight meal if you’re all prepped, and my only addition was to double the mushrooms (as below) and ignore the suggested garlic butter topping – enjoy!
Ingredients
Patties
1 lb. (454 g) lean ground beef
1/2 c. panko crumbs
2 T. ketchup AND 1 egg
1 t. EACH garlic powder AND onion powder
1/2 t. EACH kosher salt AND freshly ground pepper
Creamy Mushroom Goodness
3 T. butter
1 lb. (454 g) cremini mushrooms, sliced
2 + shallots, thinly sliced/chopped – aim for a good half cup
2 T. flour
1 c. dry white wine
2 c. good beef broth
1/3 c. EACH cream AND freshly grated Parmesan
2 t. Dijon
For serving – roasted or mashed potatoes, crusty bread, steamed rice and/or roasted vegetables
Instructions
Combine all of the pattie ingredients in a large bowl, using your hands if necessary to make sure all bits are well dispersed. Weigh the finished mix, divide into 4, shape/pat each portion into an oval-shaped pattie and set aside on a plate while you heat up your skillet. I made these up in the morning to save time and popped them (covered) into the fridge until dinner. Have the sauce ingredients ready.
Melt about half the butter in a skillet large enough to hold both the sauce and patties when finished. Add the patties and cook on medium-high for a good couple of minutes per side until all are nicely browned – they’ll finish cooking in the sauce. Remove them to a clean plate and add the remaining butter to the skillet along with the mushrooms and shallots. Cook and stir for several minutes until all are softened and maybe even a little bit golden, then evenly sprinkle on, and stir in the flour. Whisk in the wine and simmer until it has reduced by about half, then stir in the broth and simmer for a few minutes more. Add the cream, Parmesan and mustard and whisk well.
Carefully slide in the patties and any accumulated juices and simmer gently for a good 10 minutes, giving the patties a chance to cook/heat through and the sauce to thicken up a titch again. Serve as you wish, but definitely choose a side that can soak up some of this glorious sauce!
