Salisbury Steak for Two

  • 1/4cup milk
  • 3tablespoons instant potato flakes
  • 8ounces 90 percent lean ground beef
  • Salt and pepper
  • 2tablespoons unsalted butter
  • 1/2cup thinly sliced onion
  • 8ounces white mushrooms, trimmed and sliced thin
  • 1tablespoon all-purpose flour
  • 2teaspoons tomato paste
  • 1cup beef broth
  • 1/4 c red wine
  • 1. Whisk milk and potato flakes together in large bowl. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into two 1/2-inch-thick oval patties. (Patties can be covered and refrigerated for up to 24 hours.)

    2. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook patties until well browned, 3 to 5 minutes per side. Transfer to plate.

    3. Return now-empty skillet to medium-high heat, add onion and remaining 1 tablespoon butter, and cook until browned, about 5 minutes. Add mushrooms and 1/4 teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in flour and tomato paste and cook for 2 minutes. Slowly whisk in broth and wine and bring to simmer. Return patties to skillet, cover, reduce heat to medium-low, and cook until meat registers 160 degrees, 8 to 10 minutes, flipping patties halfway through cooking.

    4. Transfer steaks to platter. Continue to simmer sauce until slightly thickened, 2 to 4 minutes. Season sauce with salt and pepper to taste. Pour sauce over steaks and serve. You can refrigerate at this point for 2 days or freeze for a couple of months


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