Easy Salisbury Steak

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

1/2 cup milk

1/2 cup bread crumbs (see note 1)

1 pound ground beef

Salt and freshly ground black pepper

4 tablespoons butter (divided)

1 medium onion (peeled, halved, and thinly sliced)

1 pound mushrooms (thinly sliced (see note 2)

1 tablespoon tomato paste

2 tablespoons all-purpose flour

1 teaspoon minced fresh thyme (plus more for garnish (optional)

1 3/4 cups beef broth (see note 3)

1/4 cup red wine (see note 4)

Instructions

Line a plate with parchment or wax paper. In a large bowl, whisk together milk and bread crumbs. Add beef and salt and pepper to taste (I like 1 teaspoon salt and 1/4 teaspoon pepper) and knead until combined.

Using wet hands, shape the mixture into four 1/2-inch thick oval patties and transfer to lined plate. Chill at least 30 minutes or up to 4 hours.

In a large skillet over medium-high heat, melt 1 tablespoon butter until foaming. Add patties and cook until well browned, about 5 minutes per side. Transfer to a plate and reserve fat in skillet.

To the skillet, add onion and remaining 3 tablespoons butter and cook until softened, about 5 minutes. Add mushrooms, thyme, and 1/2 teaspoon salt and cook until the liquid has evaporated, about 5 to 7 minutes.

Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in beef broth and red wine, and bring to a simmer.

Return patties to the skillet and cover. Simmer over medium-low heat until cooked through, about 12 to 15 minutes. Season the sauce to taste with salt and pepper (personally I don't think it needs more at this point). Garnish with fresh thyme if desired.

Nutrition

• Taille de Portion: 1 patty with gravy
• Calories: 534 kcal
• Lipides Totaux: 36 g
• Lipides Saturés: 17 g
• Cholestérol: 114 mg
• Sodium: 718 mg
• Glucides Totaux: 22 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 6 g
• Protéines: 28 g