Name: Salisbury Steak
Total time: 1 h 30 min
Ingredients: 1/2 cup milk; 7 tablespoons instant potato flakes; 1 pound 90-percent lean ground beef; Salt and pepper; 4 tablespoons unsalted butter; 1 onion , halved and sliced thin; 1 pound white mushrooms , sliced thin; 1 tablespoon tomato paste; 2 tablespoons all-purpose flour; 1 3/4 cups low-sodium beef broth; 1/4 cup ruby port (see note)

Why This Recipe Works

It's hard to imagine that chopped steak could be considered health food, but that's what Dr. James Henry Salisbury had in mind when he invented the dish of “Salisbury Steak" as a "meat cure" for wounded and ill Civil War soldiers. Today, most of us only know Salisbury steak from the cafeteria lunch line or the frozen food section. We wanted our Salisbury Steak recipe to be worthy of its storied past. We started by browning the patties on both sides and letting them finish cooking in the sauce, which kept the beef tender. Mixing dehydrated potato flakes and milk into the raw meat made the patties even moister and also helped them stay together. For our recipe’s extra-rich sauce, we added tomato paste and port to our sautéed mushrooms and onions.

Before You Begin

When shaping the patties in step 1, be sure to wet your hands to prevent sticking. Tawny port or dry sherry can be substituted for the ruby port. Do not use potato granules, which add an off-flavor. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.

Instructions

Whisk milk and potato flakes in large bowl. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into four 1/2-inch-thick oval patties and transfer to parchment-lined plate. Refrigerate for 30 minutes or up to 4 hours.

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

Add onion and remaining butter to empty skillet and cook until onion is softened, about 5 minutes. Add mushrooms and 1/2 teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in broth and port and bring to simmer. Return patties to skillet, cover, and simmer over medium-low heat until cooked through, 12 to 15 minutes. Season sauce with salt and pepper. Serve.