Receta One Skillet Salisbury Steak with Browned Butter Merlot Sauce
One Skillet Salisbury Steak with Browned Butter Merlot Sauce A quick and gourmet salisbury steak made in one pan. The merlot sauce makes this dish special.
What do you do when you overbuy ground beef due to a great sale, have a handful of mushrooms left over and about 6 slices of bread that are gonna turn in the humidity (but you don't want to waste it)? Make salisbury steak of course!
I call myself the queen of the one-dish meal. I like one-dish meals....no wait, I LOVE one-dish meals! There's many reasons for this. First, I like e-a-s-y, but it has to be tasty too. Secondly, it's less dishes to wash--and in humid weather, less time over a steamy sink is always good. Thirdly, it cooks in so little time, and covered, so it doesn't heat the kitchen, or at least not much.
Sauce makes it specialI make a variation of this sauce for plain burgers and steaks and the variation is used for my Bacon Blue Cheese Burger recipe.
The variation is I tried introducing the taste of browned butter because it goes so well with mushrooms, and a whisper of rosemary because I have literally tons of it growing this season.
Those 2 flavors went so well with these salisbury steaks! Mind you, the rosemary is not overpowering--it's one herb I am not overly fond of, truth be told, in excess so I keep it light. Add more, or leave it out depending on your taste. You could elect to make the sauce in the blue cheese burger post instead of this one. It will taste fine too! That one has onions for added flavor, so mushroom haters can leave out the mushrooms!
The amount of breadcrumbs may sound excessive, but it works in this. Using soft breadcrumbs in the stated amount makes for a very tender and light meat patty that won't fall apart!
Salisbury Steak with Browned Butter Merlot Sauce
Meat Patties:
- 1 1/2 lbs lean ground beef
- 3 tbs finely chopped onion
- 3 cloves garlic, finely minced
- 1 tbs worcestershire sauce -OR- soy sauce
- 2 eggs
- 2 cups soft breadcrumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbs water
- 1 tbs oil
- Sauce:
- 1 cup sliced mushrooms
- 2 tbs butter
- 1 branch (about 4-inches) fresh rosemary -OR- 1/2 tsp dry
- 1 cup merlot or semi-dry red wine
- 1/3 cup heavy cream
Mix all meat patty ingredients, except the oil & water, in a large bowl. Form into 6 patties.
Heat oil in a large skillet over medium heat.
Brown meat patties on both sides. Reduce heat, add the 1 tbs water, cover and simmer for 15-20 minutes, or until meat is 160 degrees F (med-well) per a meat thermometer.
Remove patties to a plate and cover with foil to keep warm. Wipe out the skillet with paper towels and heat over medium-high heat. Add butter and when butter begins to brown, add the mushrooms and rosemary sprig. Stir this constantly--you want the mushrooms to almost singe.
Add the merlot (or wine) and deglaze pan. Continue cooking over medium-high heat until wine is reduced by 50%. Remove rosemary. Reduce heat and stir in cream. Heat through.
Pour sauce over meat patties and serve immediately.
Makes 6 servings.
One Skillet Salisbury Steak with Browned Butter Merlot Sauce
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