Saucy Salisbury Steak
A classic dish. This Saucy Salisbury Steak is smothered in savory sauce loaded with spices and truffle flavor provided by Mushroom Paradise Spice Blend.
½ tsp. Chardonnay Oak Smoked Sea Salt + more for finishing
2 Tbsp. Mushroom Paradise Spice Blend
½ cup milk
1 lb ground beef
3 Tbsp. + 1 Tbsp. unsalted butter
1 yellow onion, halved and sliced thin
1 lb button or cremini mushrooms, sliced
2 Tbsp. tomato paste
3 Tbsp. all-purpose flour
2 cups beef broth
¼ cup ruby port wine (or sweet marsala)
2 Tbsp. fresh chopped parsley
Optional: prepared mashed potatoes
SHAPE into four oval patties. Transfer to a plate lined with parchment paper and refrigerate 30 mins.
MELT 1 Tbsp. 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 Tbsp. of fat from pan.
ADD 3 Tbsp. 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 Tbsp. 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.
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