SALISBURY STEAK With MUSHROOM GRAVY

READY IN: 45mins

INGREDIENTS

  • SALISBURY STEAKS
  • 1 12 lbslean ground beef
  • 13 cuppanko breadcrumbs
  • 1largeegg, beaten
  • 13 cupred onion, finely chopped
  • 1teaspoonsteak seasoning
  • 12 teaspoonherbes de provence
  • 12 teaspoonsmoked paprika
  • 12 teaspoonblack pepper, to taste
  • MUSHROOM GRAVY
  • 1 12 tablespoonsolive oil
  • 1cupred onion, sliced(Lyonnaise cut)
  • 1 12 cupscremini mushrooms, sliced
  • 1pinchsea salt
  • 14 cupred wine
  • 2cupslow sodium beef broth
  • 12 teaspoonblack pepper, to taste
  • 2teaspoonscornstarch (mixed with 1/2 cup cold water)
  • 1tablespoonparsley, chopped(for garnish)
  • NUTRITION INFO

    Serving Size: 1 (340) g

    Servings Per Recipe:4

    Calories: 446.2

    Calories from Fat 215 g 48 %

    Total Fat 23.9 g 36 %

    Saturated Fat 8.1 g 40 %

    Cholesterol 157.1 mg 52 %

    Sodium 346.9 mg 14 %

    Total Carbohydrate15.1 g 5 %

    Dietary Fiber 1.8 g 7 %

    Sugars 3.6 g 14 %

    Protein 38.3 g 76 %

    DIRECTIONS

  • In a mixing bowl, combine ground beef, bread crumbs, egg, onion, Montréal Steak seasoning, Herbes de Provence, smoked paprika, and freshly ground black pepper. Shape mixture into 4 equal patties and then oval shape; place them in a plate. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
  • In a hot large skillet over medium heat, add oil and when hot, place beef patties; cook 3 minutes per side. Remove from the skillet and place them in a plate, covered loosely with foil.
  • Return skillet on burner and add red onions; sauté for 2 minutes. If there’s not enough fat, add a little oil. Add mushroom, sprinkle a pinch sea salt and sauté for 4 minutes. Pour in red wine and cook until liquid is almost evaporated. Pour in beef broth and freshly ground black pepper. Bring to a boil and then reduce to medium; simmer for 5 minutes. Place beef patties back in the skillet, reduce heat to medium low, and simmer until heat through, about 5 minutes.
  • Move beef patties to serving plates, increase heat to medium-high and pour in cornstarch mixture; stir and less than a minute, the sauce will thicken. Spoon gravy over patties and sprinkle with fresh chopped parsley.
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