Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- Fresh parsley for garnish
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Wooden spoon
- Small bowl
Step-by-step instructions:
1. In a mixing bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix well and form into four oval-shaped patties.
2. Heat olive oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes per side, or until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add chopped onion and sliced mushrooms. Cook for 5-7 minutes, or until softened and browned.
4. Pour in red wine and beef broth. Bring to a simmer and cook for 10-15 minutes, or until the sauce has reduced by half.
5. In a small bowl, whisk together cornstarch and water until smooth. Add the mixture to the skillet and stir well. Cook for another 2-3 minutes, or until the sauce has thickened.
6. Return the patties to the skillet and spoon the sauce over them. Simmer for another 2-3 minutes, or until the patties are heated through.
7. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the patties and sautéing the onions and mushrooms
- Simmer for cooking the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 385
- Fat: 20g
- Carbohydrates: 16g
- Protein: 28g
- Sodium: 550mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken
- Red wine can be substituted with beef broth or chicken broth
- Mushrooms can be substituted with any other type of mushroom or omitted altogether
Variations:
- Add chopped garlic to the onion and mushroom mixture for extra flavor
- Use a different type of sauce, such as a creamy mushroom sauce or a tomato-based sauce
- Serve with mashed potatoes or roasted vegetables instead of a side dish
Tips and tricks:
- Make sure to cook the patties until they are browned and cooked through to ensure they are not raw in the middle
- Use a meat thermometer to check the internal temperature of the patties, which should reach 160°F
- If the sauce is too thick, add more beef broth or red wine to thin it out
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve the Salisbury steak on a bed of mashed potatoes or with roasted vegetables on the side
- Garnish with fresh parsley or chopped chives for a pop of color
Garnishes:
- Fresh parsley or chopped chives
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Roasted vegetables, such as carrots, green beans, or Brussels sprouts
- Mashed potatoes or cauliflower mash
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes or cauliflower mash
- Steamed rice or quinoa
Troubleshooting advice:
- If the patties are falling apart, add more breadcrumbs to the mixture to bind them together
- If the sauce is too thin, add more cornstarch and water mixture to thicken it up
- If the sauce is too thick, add more beef broth or red wine to thin it out
Food safety advice:
- Make sure to cook the patties until they are browned and cooked through to ensure they are not raw in the middle
- Use a meat thermometer to check the internal temperature of the patties, which should reach 160°F
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Food history:
- Salisbury steak is named after Dr. James Salisbury, who created the dish in the late 19th century as a health food for his patients
Flavor profiles:
- Savory, meaty, and rich with a hint of sweetness from the red wine
Serving suggestions:
- Serve hot with a side of mashed potatoes or roasted vegetables
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