Salisbury Steak for Two
By Rebeccah MarstersPublished on December 11, 2013
Time
55 minutes
Yield
Serves 2
Ingredients
¼ cup milk 3 tablespoons instant potato flakes 8 ounces 90 percent lean ground beef Salt and pepper 2 tablespoons unsalted butter ½ cup thinly sliced onion 8 ounces white mushrooms, trimmed and sliced thin1 tablespoon all-purpose flour 2 teaspoons tomato paste 1 cup beef broth 2 tablespoons ruby port
Before You Begin
You can use dry red wine or dry sherry in place of the port. Use wet hands to shape the patties in step 1.
Instructions
- Whisk milk and potato flakes together in large bowl. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into two 1/2-inch-thick oval patties. (Patties can be covered and refrigerated for up to 24 hours.)
- Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook patties until well browned, 3 to 5 minutes per side. Transfer to plate.
- Return now-empty skillet to medium-high heat, add onion and remaining 1 tablespoon butter, and cook until browned, about 5 minutes. Add mushrooms and 1/4 teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in flour and tomato paste and cook for 2 minutes. Slowly whisk in broth and port and bring to simmer. Return patties to skillet, cover, reduce heat to medium-low, and cook until meat registers 160 degrees, 8 to 10 minutes, flipping patties halfway through cooking.
- Transfer steaks to platter. Continue to simmer sauce until slightly thickened, 2 to 4 minutes. Season sauce with salt and pepper to taste. Pour sauce over steaks and serve.
Time
55 minutesYield
Serves 2Ingredients
¼ cup milk
3 tablespoons instant potato flakes
8 ounces 90 percent lean ground beef
Salt and pepper
2 tablespoons unsalted butter
½ cup thinly sliced onion
8 ounces white mushrooms, trimmed and sliced thin
1 tablespoon all-purpose flour
2 teaspoons tomato paste
1 cup beef broth
2 tablespoons ruby port
Test Kitchen Techniques
Ingredients
¼ cup milk
3 tablespoons instant potato flakes
8 ounces 90 percent lean ground beef
Salt and pepper
2 tablespoons unsalted butter
½ cup thinly sliced onion
8 ounces white mushrooms, trimmed and sliced thin
1 tablespoon all-purpose flour
2 teaspoons tomato paste
1 cup beef broth
2 tablespoons ruby port
Test Kitchen Techniques
Ingredients
¼ cup milk
3 tablespoons instant potato flakes
8 ounces 90 percent lean ground beef
Salt and pepper
2 tablespoons unsalted butter
½ cup thinly sliced onion
8 ounces white mushrooms, trimmed and sliced thin
1 tablespoon all-purpose flour
2 teaspoons tomato paste
1 cup beef broth
2 tablespoons ruby port
Test Kitchen Techniques
Why This Recipe Works
To elevate this TV-dinner staple, we ditched the canned cream of mushroom soup and made our own gravy from sautéed mushrooms, onions, tomato paste, beef broth, and a splash of sweet ruby port. A panade of bread crumbs made our beef patties taste like meatloaf, so to keep them from drying out, we turned to an unlikely combination: milk and instant potato flakes. We brown the patties first to create a crust and flavorful fond in the pan and then return them to the skillet after building the gravy so the meat can finish cooking in the simmering sauce.
Before You Begin
You can use dry red wine or dry sherry in place of the port. Use wet hands to shape the patties in step 1.
Instructions
- Whisk milk and potato flakes together in large bowl. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into two 1/2-inch-thick oval patties. (Patties can be covered and refrigerated for up to 24 hours.)
- Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook patties until well browned, 3 to 5 minutes per side. Transfer to plate.
- Return now-empty skillet to medium-high heat, add onion and remaining 1 tablespoon butter, and cook until browned, about 5 minutes. Add mushrooms and 1/4 teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in flour and tomato paste and cook for 2 minutes. Slowly whisk in broth and port and bring to simmer. Return patties to skillet, cover, reduce heat to medium-low, and cook until meat registers 160 degrees, 8 to 10 minutes, flipping patties halfway through cooking.
- Transfer steaks to platter. Continue to simmer sauce until slightly thickened, 2 to 4 minutes. Season sauce with salt and pepper to taste. Pour sauce over steaks and serve.
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