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A classic dish. This Saucy Salisbury Steak is smothered in savory sauce loaded with spices and truffle flavor provided by Mushroom Paradise Spice Blend.
From The Spice & Tea Exchange®1 TBS Butcher’s Rub Spice Blend + more for finishing½ tsp Chardonnay Oak Smoked Sea Salt + more for finishing2 TBS Mushroom Paradise Spice Blend
From the Grocer 7 TBS instant potato flakes½ cup milk1 lb ground beef3 TBS + 1 TBS unsalted butter1 yellow onion, halved and sliced thin1 lb button or cremini mushrooms, sliced2 TBS tomato paste3 TBS all-purpose flour2 cups beef broth¼ cup ruby port wine (or sweet marsala)2 TBS fresh chopped parsleyOptional: prepared mashed potatoes
WHISK potato flakes and milk together in a large bowl. Add Butcher’s Rub Spice Blend and beef. Mix together until just combined.SHAPE into four oval patties. Transfer to a plate lined with parchment paper and refrigerate 30 mins.MELT 1 TBS butter in a large non-stick skillet over medium-high heat. Cook patties until well browned, 3-5 mins per side. Transfer to a clean plate, cover loosely with aluminum foil and set aside. Remove and discard all but 1 TBS of fat from pan.ADD 3 TBS butter, onions, and ½ tsp Chardonnay Oak Smoked Sea Salt to now empty skillet. Cook over medium heat until onions have softened, 5-7 mins. Add mushrooms, 2 TBS water, and Mushroom Paradise Spice Blend. Cook until liquid has mostly evaporated, 4-6 mins.STIR tomato paste and flour into pan and cook until lightly browned, 1-2 mins.WHISK in broth and port wine; bring to a simmer.RETURN patties and any accumulated juices to skillet, cover, and let simmer over medium-low heat until cooked through, 10-12 mins. Adjust flavor with additional Butcher’s Rub Spice Blend & Chardonnay Oak Smoked Sea Salt, if needed. Divide onto plates and garnish with parsley.SERVE with optional mashed potatoes.
Yield: 4 servings Total Time: 67 mins Prep: 35 mins Cook: 32 mins
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