The wine in this Salisbury Steak Recipe really brings this dish to the next level. The original recipe calls for port wine which I have included in the ingredients list, but I substituted homemade wild berry wine; the combination was delicious.
I not a big fan of instant mashed potatoes, but the use of this ingredient gave the patties a nice texture.
Give this one a try; you’ll love it.
Adapted from Cooks Country TV Cookbook
Salisbury Steak Recipe with a Touch of Wine
- 1 pound lean ground beef
- ½ cup milk
- 7 tablespoons instant potato flakes
- 4 tablespoons butter (divided)
- 1 medium onion (sliced thin)
- 2 cans portabella mushrooms (4 ounces drained)
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 3/4 cups beef broth
- 1/2 cup ruby port
- Salt and pepper
- In a large bowl mix together the milk and mashed potatoes. Add the meat, ½ teaspoon salt, and ½ teaspoon pepper. Using your hands work the mixture until roughly combined. Dived into 4 oval patties about a ½ inch thick. Place the patties on a plate and refrigerate them for 30 minutes.
- In a large skillet over medium-high heat brown the patties on both sides using 1 tablespoon of the butter; set aside on a plate.
- Add the rest of the butter to the skillet and cook the onion until softened. Stir in the tomato paste, and flour, cook until browned, add the mushrooms, wine, and beef broth, stirring to combine and remove any dripping from the bottom of the pan. Bring the mixture to a boil and add the patties back into the pan. Reduce heat to simmer, cover, and continue cooking until patties are done.
- Salt and pepper to taste
- Serve sauce over patties and mashed potatoes