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Category: Beef
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1/2 c. milk
1/2 c. instant potato flakes
1 lb. lean ground beef
salt and pepper
4 T. butter
1 onion, halved and sliced thin
1 lb. white mushrooms, sliced thin
1 T. tomato paste
2 T. all-purpose flour
1 3/4 c. beef broth
1/4 c. ruby port*
In a large bowl, whisk milk and potato flakes.
Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Knead until combined.
Wet hands under warm water, and shape ground beef mixture into four 1/2-inch-thick oval patties.
Transfer to a parchment-lined plate and refrigerate for 30 minutes, or up to 4 hours.
In a large skillet, melt 1 tablespoon butter 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.
Add mushrooms and 1/2 teaspoon salt; cook until liquid has evaporated.
Stir in tomato paste and flour; cook until browned.
Slowly stir in broth and port; 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.
*Tawny port or dry sherry can be substituted for the ruby port.
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BEEF - STEAK - GENTLEMENS SALISBURY
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Category: Beef
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1/2 c. milk
1/2 c. instant potato flakes
1 lb. lean ground beef
salt and pepper
4 T. butter
1 onion, halved and sliced thin
1 lb. white mushrooms, sliced thin
1 T. tomato paste
2 T. all-purpose flour
1 3/4 c. beef broth
1/4 c. ruby port*
In a large bowl, whisk milk and potato flakes.
Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Knead until combined.
Wet hands under warm water, and shape ground beef mixture into four 1/2-inch-thick oval patties.
Transfer to a parchment-lined plate and refrigerate for 30 minutes, or up to 4 hours.
In a large skillet, melt 1 tablespoon butter 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.
Add mushrooms and 1/2 teaspoon salt; cook until liquid has evaporated.
Stir in tomato paste and flour; cook until browned.
Slowly stir in broth and port; 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.
*Tawny port or dry sherry can be substituted for the ruby port.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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