Salisbury Steak With Ruby Port

Name: Salisbury Steak With Ruby Port
Ingredients: 1/2 cup milk; 7 tablespoons instant potato flakes; 1 lb ground beef, 90% lean; salt and pepper; 4 tablespoons unsalted butter; 1 onion, halved and sliced thin; 1 lb white mushroom, sliced thin; 1 tablespoon tomato paste; 2 tablespoons all-purpose flour; 1 3/4 cups beef broth, low sodium; 1/4 cup ruby port

11 ingredients

3 steps

Ingredients

1/2 cup milk
7 tablespoons instant potato flakes
1 lb ground beef, 90% lean
salt and pepper
4 tablespoons unsalted butter
1 onion, halved and sliced thin
1 lb white mushroom, sliced thin
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 3/4 cups beef broth, low sodium
1/4 cup ruby port

Directions

1

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

2. Melt 1 tablespoon better in large nonstick skillet over medium-high heat. Cook patties unil well browned, about 5 minutes per side. Transfer to plate.
3

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.