Comforting meals. That’s what tends to peak my interest these days in planning meals for the week. As I was skimming through recipe ideas, I came across one for these Salisbury Steaks with Mushroom Gravy. The recipe was a hit with no leftovers. In fact, dinner was pretty quiet because we were too busy savoring every bite! Juicy, seasoned beef patties arhe topped with a red wine mushroom gravy to make it even more comforting…
My husband wasn’t really a big fan of meatloaf years ago but I eventually changed his mind after some good recipes I made him. For a twist to our usual meatloaf, this was a great alternative. I especially like it since it’s like a dressed up hamburger without the bun. The deliciously seasoned beef patties gets a lot of flavor from grated onions and minced garlic cloves. Feel free to add in your favorite steak seasoning in place of plain salt and pepper. If those patties aren’t enough, then the savory red wine and mushroom gravy will put the dish over the top. You can use either button or cremini mushrooms for the gravy. To make this gluten free, you can use gluten free all purpose flour but regular all purpose flour will do just fine.
recipe from Cooking Light
1/4 teaspoon salt
2 garlic cloves, minced
1 pound ground sirloin
2 tablespoons butter
8 ounces button mushrooms, sliced
1/3 cup dry red wine
1 1/4 cups beef broth
1 teaspoon red wine vinegar
dd 1 tablespoon butter. When foaming subsides, add patties; cook 3 minutes on each side or until browned; transfer patties onto a plate and set aside.
In the now empty pot, add remaining 1 tablespoon butter. Add mushrooms and diced onions, cooking until onions are softened; about 4 -6 minutes.
Sprinkle in flour over mushrooms and onions and whisk together.
Slowly whisk in wine, broth and red wine vinegar.