Salisbury Steak With Mushroom Sauce - 2

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Lean ground round
3 tablespoons	45ml	Flour
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Onion - grated (medium)
3/4 teaspoon	3.8ml	Salt-free all-purpose - seasoning
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Dried thyme - crushed
1/4 cup	59ml	Skim milk
3/4 oz	21g	Dried mushrooms
1 cup	237ml	Hot water
1/2 cup	118ml	Beef broth
1/2 cup	118ml	Red wine
1/4 cup	27g / 1oz	Carrots - grated
2 tablespoons	30ml	Fresh parsley - finely snipped

Recipe Instructions

In a bowl, combine beef, flour, Worcestershire sauce, onion, and spices. Blend gently, thoroughly mixing all ingredients. Add milk and mix again. Shape into eight patties, cover and refrigerate.

Meanwhile, place mushrooms in a small bowl. Cover with hot water and soak 20 to 30 minutes; chop and set aside. Strain water through a paper towel into a clean bowl. (This will remove any dirt.) Save the liquid. Add enough beef broth to saved liquid to make 1 cup. Add red wine and stir well.

Place a heavy nonstick skillet over medium-high heat. Add patties and brown them thoroughly on each side. Remove from skillet and drain on paper towels.

Pour off any liquid left in skillet and return skillet to heat. Add chopped mushrooms, liquids and carrots to skillet. Bring liquid to a boil and reduce it by a third. Add beef patties, reduce heat and simmer 10 minutes. Sprinkle potatoes with parsley and serve hot.

Serve with baked potatoes and fresh green salad.

Source:
American Heart Association Cookbook

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