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Salisbury Steak Recipe

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This recipe for Salisbury Steak, by , is from The Leverton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Leverton

Category:
Category:

Ingredients:  
Ingredients:  
cup milk

7 tablespoons instant potato flakes

1 pound 90-percent lean ground beef

Salt and pepper

4 tablespoons unsalted butter

1 onion, halved and sliced thin

1 pound white mushrooms, sliced thin

1 tablespoon tomato paste

2 tablespoons all-purpose flour

1 cups low-sodium beef broth

cup ruby port (see note) or red wine

Directions:
Directions:

When shaping the patties in step 1, be sure to wet your hands to prevent sticking. Tawny port or dry sherry can be substituted for the ruby port. Do not use potato granules, which add an off-flavor.


1. Whisk milk and potato flakes in large bowl. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into four 1/2-inch-thick oval patties and transfer to parchment-lined plate. Refrigerate for 30 minutes or up to 4 hours.



2. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Cook patties until well browned, about 5 minutes per side. Transfer to plate.



3. Add onion and remaining butter to empty skillet and cook until onion is softened, about 5 minutes. Add mushrooms and 1/2 teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in broth and port and bring to simmer. Return patties to skillet, cover, and simmer over medium-low heat until cooked through, 12 to 15 minutes. Season sauce with salt and pepper. Serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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